Get into the Halloween spirit with our easy Frankenstein-inspired chocolate cupcakes - perfect for any parties you might be hosting or attending this year.
They look really impressive, and are a great baking project to get even the little ones involved in.
We've started with our classic chocolate cupcake recipes, which are rich and moist, and topped with a smooth and creamy buttercream icing - some coloured black and green to add Frankenstein's flair.
If you want to achieve the jet-black icing (and darker cake), it’s worth getting your hands on black cocoa powder, which you can find here. Ordinary brown cocoa powder will turn the icing grey.
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with paper cases. Put all the cake ingredients into a large bowl. Add 4tbsp just-boiled water and beat using a handheld electric whisk until smooth and combined.
Step 2Divide batter evenly between the cases. Bake for 20min, or until a skewer inserted into the centre of a cake comes out clean. Remove cakes (still in cases) to a wire rack to cool completely.
Step 3Make the buttercream icing. Using a handheld electric whisk, beat the butter and icing sugar until pale and fluffy. Measure 1/2 the buttercream into a separate bowl and beat in enough green food colouring paste to get your desired shade. Scrape the green buttercream into a piping bag fitted with a 1cm fluted nozzle.
Step 4When the cupcakes are completely cool, pipe a tall green swirl centrally on the top of 6 of the cakes. Wash the piping nozzle and transfer to a new piping bag.
Step 5Spread 1/2 the remaining plain buttercream in a vertical stripe up the side of the clean piping bag. Add the cocoa powder to the remaining plain buttercream and mix well. Transfer the black buttercream to the piping bag in a vertical stripe opposite the plain buttercream.
Step 6Pipe a tall swirl centrally on top of the bare cupcakes. Press 2 eyes on to the base of each black and white swirl. Press 2 mini marshmallow into either side of the green rosette to resemble Frankenstein’s bolts.
Step 7Using the red icing pen, pipe a scar on each green buttercream swirl, just below the bolts. Serve.
To Store:
Keep in an airtight container at room temperature for up to 5 days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
