Scary chocolate cupcakes

Scary chocolate cupcakes. Photography by Andre Martin/

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


Scary chocolate cupcakes
  • 125 gram butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/3 cup (200g) self-raising flour
  • 1/2 cup (50g) cocoa
  • 2/3 cup (180ml) milk
  • 6 Ferrero Rocher chocolates, black decorating gel, 24 mini m&ms
Butter Icing
  • 125 gram butter softened
  • 1 1/2 cup (240g) icing sugar mixture
  • 2 tablespoon milk
  • orange food colouring


Scary chocolate cupcakes
  • 1
    Preheat oven to 180°C or 160°C fan. Line a 12-hole, 1/3-cup muffin pan with orange paper patty cases.
  • 2
    Using an electric mixer, cream butter and gradually beat in sugar until pale and cream. Beat in vanilla. Add eggs, one at a time, beating well after eatch addition.
  • 3
    Fold in sifted flour and cocoa alternately with milk, beginning and ending with flour. Spoon mixture into prepared pan and bake for 25 minutes, until a skewer inserted comes out clean. Cool on a wire rack.
Butter Icing
  • 4
    Meanwhile, make butter icing. Using an electric mixer, cream butter until pale. Beat in half of sugar, milk, then remaining sugar. mix in colouring and spread over cupcakes. Decorate with half a chocolate, black gel and M&Ms. Serve.