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Halloween Treats Recipes

Halloween-themed cupcakes and cookies decorated with ghosts and monster eyes.

 

It’s spooky season! Check out these tasty Halloween treats for your little ghouls and goblins to enjoy this Halloween!

Little Boo Ghost Cakes

Chocolate Cupcakes Topped with Fondant Ghosts

Makes 12 Regular Size Cupcakes

Ingredients for the Cupcakes

  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water

Ingredients for Decorating

  • White Fondant
  • Black Edible Marker
  • 12 regular size marshmallows (to go under ghost)
  • Toothpicks to secure ghost on cupcake
  • Chocolate frosting (about 2-3 Cups for 12 reg cupcakes)
  • Large star tip piping bag

Directions

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together. Set aside.

Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.

Add the wet ingredients to the dry ingredients and mix until well combined. Add the water to the batter and mix until well combined. Batter will be thin.

Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Decorate the Cupcakes: Divide white fondant out to create 12 each 1 inch in diameter balls. Roll each ball into a circle about 1/8” think and about 3” in diameter. Drape and shape the flattened circles over marshmallows to create your ghost shape. Using an edible maker add ghost faces. Set aside. Frost the cooled Cupcakes using chocolate frosting in a large star tip filled piping bag. Finish by securing the ghost on top of the cupcake with toothpick.

Monster Cookies

Fluffy Sugar Cookies Topped with Furry Monster Frosting and Candy Eyes

Makes: 24-36 Cookies

Ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 2 Tbsp orange juice, optional
  • 1 Tbsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • For Decorating:
    • 3 Grass tip filled piping bags with Orange, Bright Green and Purple or Blue frosting
    • Candy Eyes in a variety of sizes

Directions 

Combine butter, sugar, and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder.

Beat until well mixed.

Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2-3 hours).

Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake for 6 to 10 minutes or until the edges are lightly browned.

Allow to cool completely before decorating.

To Decorate: Using the grass tip filled frosting bags, pipe fur all over the tops of cookies. Add candy Eyes to finish

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