Halloween ghost cupcakes

Halloween ghost cupcakes

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.

Ingredients

  • 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)

Method

  1. Preheat the oven to 200°C, gas mark 6, and place 9 muffin cases in a muffin tin.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,206kJ/ 289kcals

Fat

17.9g

Saturated Fat

9.7g

Carbohydrates

28.3g

Sugars

18.7g

Fibre

1.2g

Protein

3.7g

Salt

0.7g

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