How to make Spooky Skull Cupcakes

These super spooky skull cupcakes are a double treat – yummy cake with a mountain of frosting AND a generous chunk of creamy white chocolate!


For the cupcakes and icing…

  • 12 orange cupcakes baked in orange cupcake cases
  • 750g (1lb 10½oz) orange-flavoured buttercream, coloured orange
  • 1 pack white chocolate Candy Melts (400g/14oz)
  • Sugar paste: 10g (3⁄8oz) black 

For the decoration…

  • 12 black skull cupcake wrappers 
  • Skull candy mould
  • Small piping (pastry) bag (without tube/tip)
  • Large piping (pastry) bag with a large star tube (tip)


  • Step 1

    Melt the Candy Melts according to the instructions on the packet and spoon the melted chocolate into the small piping (pastry) bag. Snip the end off the bag and pipe chocolate into each skull mould. Holding both sides of the mould, lift and tap firmly on the work surface to release any air bubbles. Place in the freezer for 10 minutes to set.

  • Step 2

    Fill a large piping (pastry) bag fitted with a large star tube (tip) with the buttercream. Pipe a swirl of buttercream on top of each cupcake (see Piping and Flooding in Techniques) and drop each cupcake inside a wrapper.

  • Step 3

    To remove the skulls from the moulds, turn upside down and tap firmly. Place a skull in the centre of each cupcake and drop small balls of black sugar paste into the eye sockets for the eyes.

You can always bake the cupcakes,make the skulls or assemble the wrappers in advance, so your children don't get too bored. They shouldn't, though - they'll probably find this recipe quite easy!

This Spooky Skull Cupcakes recipe is from Cake Decorating with the Kids by Jill Collins and Natalie Saville.