Easy Halloween cupcakes ideas and recipe

Preheat the oven to 180°C (226F) and line a 9-hole cupcake tin with paper shells. Whisk the butter and sugar together until they look creamy and smooth.

After beating the chocolate and eggs together until well mixed, stir in the flour, baking powder, cocoa powder, and milk, and beat until well mixed.

Spread the mixture evenly among the cupcake liners, levelling the tops as you go.

Bake the cakes for 20 minutes, or until they are puffy and springy to the touch. Let the cupcakes cool for five minutes in the pan, then remove them and allow them to cool fully on a wire rack.

In order to make the dark chocolate frosting for this Halloween cupcake idea, first beat the butter until it is soft, then gradually whisk in the icing sugar and dark chocolate. Add vanilla, then transfer to a piping bag with a nozzle, or you can also use a spoon.

Spread the frosting on the cupcakes evenly, leaving a thin border all the way around.

Put the melted white chocolate icing in a piping bag fitted with a small nozzle. To give a cobweb look to the Halloween cupcake topper, carefully pipe three concentric rings and poke a toothpick through each icing circle at intervals of 2 cm from the centre to the edge of the cake.

The icing should be set aside for 20 minutes to set. And voila! Your delicious, fluffy, and easy Halloween cupcakes are ready to be served!