Halloween Mini Cupcakes

Last Halloween I made these cute little cup cakes and added Halloween cocktail sticks in the tops to theme them, you can get similar toppers from craft stores and even the pound shops around Halloween that work perfect for topping cakes and don’t cost much.

They were really easy to make and here’s how you can do it too!


  • 150g pot natural yogurt
  • 3 eggs , beaten
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour (swap 1 tbsp of flour for cocoa powder)
  • 100g ground almonds
  • 175g unsalted butter , melted
  • Decoration toppers


Chocolate Frosting

  • 100g chocolate (milk or dark)
  • 140g unsalted butter
  • 140g icing sugar


Orange colour Frosting        

  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • few drops food colouring





Line a cupcake tin with paper cases and heat oven to 190C/fan 170C/gas 5.This mix will line 12 regular cases or 24 mini ones! I used half of the mix with cocoa powder & left half without to make half chocolate & haft vanilla mini cupcakes!


In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.


Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.


Orange frosting: Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Stir in the food colouring until well combined.

Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month. Up to 48 hrs before serving (or the day before if it’s really hot), bring back to room temperature, then spread over the cakes. Keep cool, out of direct sunlight. Add your Halloween toppers and they’re ready to go!



Nutrition per serving

492 kcalories, protein 6g, carbohydrate 47g, fat 32 g, saturated fat 17g, fibre 1g, sugar 38g, salt 0.32 g


  • Adam

    I love cupcakes and halloween cupcakes yum yum.

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