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Chocolate Ghost Cupcakes

Delicious chocolate cupcakes topped with an fluffy Meringue to make spooky and cute Ghost Cupcakes for Halloween!

Nut-free
Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Makes: 12 ghost cupcakes
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Ingredients

Chocolate Cupcakes

115g butter softened
175g caster sugar
2 large eggs
175 g self-raising flour
15g cocoa powder
1 tsp baking powder
75g plain chocolate melted
2 tbsp milk
Pinch of salt

Meringue Ghosts

2 egg whites
100g caster sugar
Edible eyes
White icing pen
Method
  1. Preheat the oven to 160C Fan. Line a 12 hole muffin tin with paper cases.
  2. Whisk the butter and sugar together.
  3. Add the eggs and whisk again.
  4. Add the remaining cake ingredients and whisk until light and fluffy.
  5. Spoon into the cases and back for about 20 to 25 minutes until well risen and just firm in the middle.
  6. Leave to cool.
  7. Preheat the oven to 100C Fan.
  8. Line a baking sheet with baking paper . Whisk the whites until stiff using an electric hand whisk. Add the sugar a little at a time until you have a shiny stiff meringue.
  9. Spoon into a piping bag.  Pipe 12 ghost shapes onto the paper.
  10. Bake in the oven for 1 hour until firm. Leave to cool.
  11. Put the meringue ghosts on top of each cupcake, Stick eyes onto the ghosts using the icing pen.

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