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Black halloween cupcakes with icing sugar pack
35Total Time
20Prep Time
15Bake Time

Halloween Trick or Treat Cupcakes

2 Reviews

About the bake

These devilishly delicious Halloween cupcakes have a sweet treat inside...sink your (Dracula) teeth in to them and vibrant green sprinkles will pour out.  These classic chocolate cupcakes are dyed black with the fantastic Colour Splash Edible Food Colouring Powder in Matt Black for that dark and mysterious feel and is topped with brilliant black buttercream with a subtle sprinkling of Edible Black Glitter to give it that starry finish.  Ideal for any Halloween party - grown ups and kids alike. 

35Total Time
20Prep Time
15Bake Time


  1. Step 1:

    Line your cupcake tin with your paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Add a little of the black food colouring powder at a time until you get the depth of colour you desire.

  2. Step 2:

    Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

  3. Step 3:

    Once the cupcakes have cooled, carefully remove a middle section of each of the cupcakes (be careful not to cut all the way down to the bottom). Keep the offcuts to one side. Carefully fill each of the holes with the green sprinkles (or whichever colour you prefer) and pop the little chocolate lids back on top. 

  4. Step 4:

    To make the black buttercream, melt the butter and pour it into a bowl. Sieve in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Add a little of the black food colouring powder a little at a time until you get the desired depth of colour (you sometimes have to whisk for a while to get a uniform colour). Pipe over the cupcakes, sprinkle with the edible black glitter and top with your chosen halloween sugar decorations. 


  • For the Cupcakes

    • 4 tbsp Boiling water
    • 40g Cocoa powder
    • 3 Free range large eggs
    • 175g Unsalted butter (softened)
    • 165g Billington's Unrefined Golden Caster Sugar
    • 115g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 3 tsp Black food colouring powder
    • To fill Purple cupcakes nonpareils sprinkles in lime
  • For the Buttercream

    • 60g Unsalted butter (softened)
    • 30g Cocoa powder
    • 3 tbsp Whole milk
    • 250g Silver Spoon Icing Sugar
    • 2 tsp Colour splash black food colouring powder
    • 12 Edible sugar toppers
    • 12 Halloween sugar decorations


  • Orange cupcake cases
  • Black cupcake cases
  • Piping bag
  • Star nozzle
  • 12 hole cupcake tray

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