I had great fun filming and cooking these delicious Halloween Cup Cakes at Country Farm Eggs in Newport.  Thank you to my lovely helpers/cake decorators/ Martha and Evie. Diolch yn fawr


Halloween Chocolate Cup Cakes


  • 100g butter, cubed
  • 100g plain chocolate
  • 100g golden caster sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 125g self-raising flour

To decorate – Butter icing

  • 75g butter, cubed
  • 150g icing sugar
  • Colouring gels


  • 250g white fondant icing
  • 500g mixed pack coloured fondant

You will also need paper cases


Heat oven to 160C/140C fan/gas 3. Line a 12-hole cupcake tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally. Set aside to cool a little.

Stir the egg and vanilla into the chocolate mixture. Put the flour in a large mixing bowl, then add the chocolate mixture and stir until smooth. Divide the mixture evenly between the paper cases; they should be about three-quarters full.

Bake on a low shelf in the oven for 20-22 mins. Press on the cupcakes to check if they’re cooked; the tops should spring back. Remove from the oven and leave to cool.

Decorate cup cakes with the butter icing/fondant icing, icing pens and eyes. Packet fondant can often be quite sticky; if yours is, pat walnut-sized lumps of fondant over the surface of each cake, rather than trying to roll it all out. Knead yellow and red fondant together to make orange icing.

Enjoy, mwynhewch!