Halloween ghost cupcakes

Name: Halloween ghost cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9
Ingredients: 335 g pack Betty Crocker Chocolate Chunk Muffin Mix; 1 tbsp oil; 1 medium British Blacktail Free Range Egg; semi skimmed milk

Use a muffin mix pack to make these quick and easy cupcakes, then pipe and decorate with chocolate chips.

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Vegetarian

Serves9
CourseCake
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

335g pack Betty Crocker Chocolate Chunk Muffin Mix
1 tbsp oil
1 medium British Blacktail Free Range Egg
semi skimmed milk

For the topping

200ml double cream
Dr Oetker Dark Chocolate Chips (selected stores)

Preheat the oven to 200°C, gas mark 6, and place 9 muffin cases in a muffin tin.
Prepare the muffin mix, oil, egg and milk according to the pack instructions, and divide between the 9 cases. Bake for 15 minutes until a skewer, when inserted in a muffin, comes out clean. Allow to cool.
Whisk the cream until it holds its shape and place in a piping bag with a 1cm nozzle. Pipe the cream onto the cakes to create ghost shapes. Use the chocolate chips for the eyes.

Typical values per serving when made using specific products in recipe