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Spooky Halloween Cupcakes

Serves 12


185g self-raising flour

50g cocoa powder

165g caster sugar

120g brown sugar

125g butter, softened

2 eggs

160ml milk

2 tsp Dollar Sweets Vanilla Extract

Dollar Sweets Halloween Cupcake Kit

Dollar Sweets Halloween Sprinkles


500g butter, softened

750g icing sugar, sifted

4 tsp Dollar Sweets Vanilla Extract

Black and orange gel food colouring


Preheat oven to 160ºC. Line a standard 12 hole muffin tin with the cupcake liners from Dollar Sweets Halloween Cupcake Kit.

Combine flour, cocoa powder, sugar, butter, eggs, milk and vanilla in the bowl of a stand mixer and beat for 6 mins until smooth.

Divide batter evenly between the cupcake liners and bake for 20-25 mins until the cupcakes spring back when gently pressed. Allow to cool completely.

To make the buttercream, clean mixer bowl and beat butter until smooth, add icing sugar and vanilla extract and beat until very smooth and fluffy. Divide buttercream into two equal portions, to one portion add black food colour and beat until a solid black colour. Use a large open star tip to pipe a swirl around the edge of the cupcakes. Pour Sweets Halloween Sprinkles into a bowl and very gently press the cupcakes into the sprinkles to coat the black buttercream swirl.

Divide the remaining buttercream into two equal portions. Colour half with orange food colour. Spread a 30cm long piece of plastic wrap onto a clean bench. Pipe a log of white buttercream onto down the short length of the wrap, then pipe another log directly on top. Repeat with orange buttercream, piping right beside the white logs. Roll the plastic wrap gently and transfer to a large piping bag fitted with a large French star tip. In the centre of each cupcake pipe a swirl. Top with the toppers from the Dollar Sweets Halloween Cupcake Kit.


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