Spooky Ghost Cupcakes for Halloween made with a2 Milk™

Spooky ghost cupcakes


Mini Choc Cupcakes


  • 2 ½ cups plain flour
  • 1 ¼ cups unsweetened cocoa powder
  • 2 ½ cups sugar
  • 1 ¼ teaspoons baking soda
  • 1 ¼ teaspoons salt
  • 2 eggs + 1 yolk
  • 1 ¼ cups a2 MilkTM
  • ½ cup vegetable oil
  • 1 ¼ teaspoons vanilla extract
  • 1 ¼ cups warm water


  • White fondant
  • Edible food pen
  • Icing sugar or cornflour
  • Cookie cutter


  • Preheat oven to 180 C and line mini cupcake pan
  • Sift the flour, cocoa powder, baking soda and salt into a large bowl
  • In the same bowl, make a well in the middle and add the egg, a2 MilkTM, vegetable oil, vanilla extract, and water and mix together
  • Pour batter into the pan and bake for 18-20 mins in the preheated oven
  • Once cooled, remove cupcakes from their paper cases and set aside
  • Dust a clean working surface with icing sugar or cornflour
  • Roll out the fondant to the thickness of a 50c coin
  • Use a 12cm cookie cutter to stamp out the ghost sheet
  • Drape fondant circle on top of the cupcake, pinching at the bottom corners
  • Decorate with eyes and a mouth using an edible pen

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