Wanting to host an adults-only Halloween party or looking for Halloween desserts recipes for a mixed party that is perfect for adults? You found the right article, we have easy Halloween dessert ideas you can prepare on your own, one of which is boozy, while the rest are spooky and delightfully perfect for Halloween.
1. Halloween Rum Cupcakes (Makes 24 cupcakes)
Ingredients
- 180 gm all-purpose flour
- 45 gm Cadbury cocoa powder
- ¼ tsp baking soda
- 2 tsp baking powder
- 1 tsp pumpkin spice mix
- ¼ tsp salt
- 60 gm butter, softened
- 300 gm granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 ml dark rum
- 1 pack of chocolate frosting
- Pick of edible spooky cupcake decorations
Instructions
- Preheat the oven to 180°C and line two muffin trays with cupcake liners. Set aside.
- Sift flour, cocoa powder, baking soda, baking powder, pumpkin spice mix, and salt into a bowl and mix.
- In another big bowl, using an electric mixer, beat butter, vanilla, and sugar until creamy. Then add eggs one at a time, beating well after adding each egg.
- Carefully add the flour mixture to the butter-egg bowl in three parts, alternating with the dark rum. Beat well with the electric mixer, between additions.
- Pour or spoon the batter into the muffin tray with liners, filling each up to 2/3 full.
- Bake for around 15 minutes, until a toothpick inserted into the center comes out clean.
- Remove the tray from the oven and let them cool completely on a wire rack, before frosting.
- Frost cupcakes with chocolate frosting. Use a homemade or store-bought one.
- You can also create your Halloween decorations at home with melted chocolate and food coloring with a tool or two to shape them. Melt chocolate, add the color, then shape into ghosts, bats, or fangled mouths. Let them air dry, then push into the frosting.
2. Witch Cookie Fingers (Makes 50 pieces)
Ingredients
- 145 gm caster sugar
- 225 gm unsalted butter, softened
- 1 egg
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 5-6 drops green food coloring
- 330 gm all-purpose flour
- 1 tsp salt
- 70 gm pistachios, finely chopped (extra for decorating)
- 85 gm sliced almonds
- 135 gm strawberry jam
Instructions
- Add butter and caster sugar to a big bowl and using an electric mixer on medium speed, beat until pale and fluffy, about two minutes.
- Add the egg next and beat until incorporated, about one minute more. Mix in almond extract, vanilla extract, and food coloring. Set down the electric whisk for a while.
- Sift flour and salt into a bowl and mix. Then divide it into three parts and add the second part, mix with the electric whisk, on low speed, add the second part, mix, and the third part and mix.
- Fold in pistachios and using a spatula to incorporate.
- Cover the bowl and refrigerate for at least 30 minutes before baking.
- Line two large baking sheets with parchment paper and start working on the chilled dough.
- Pluck out portions and shape each into 3x1.5-inch finger shapes and arrange on the lined sheets. Press an almond slice onto each for the pointy nail.
- Pinch the shaped dough to create knuckles and carve lines with a blunt, greased knife.
- Next, add pistachio pieces for warts, then freeze the fingers for 30 minutes.
- Preheat oven to 190°C and bake for no more than 10 minutes, rotating trays halfway through. Keep checking at the 7-minute mark to avoid burning.
- Remove from the oven, cool slightly, then pluck out the almonds. Using the tip of a knife, add a dab of jam in the nail beds.
- Spread jam on the bottom of each finger and let them cool completely before serving.
3. Ghost S’mores Dip (Serves 8)
Ingredients
- 1 bag of large marshmallows
- 340 gm semi-sweet chocolate chips
- 60 ml heavy cream, warmed
- Dry crackers, for serving
- Mini chocolate chips, for ghost eyes
Instructions
- Preheat oven to 230°C.
- Spread chocolate chips in a 9-inch oven-proof skillet or baking dish.
- Pour warmed cream over the chocolate chips.
- Cover completely with a single layer of big fat marshmallows.
- Place mini chocolate chips for eyes and mouths on the marshmallows.
- Bake for 8-10 minutes, until chocolate has melted and marshmallow ghosts are golden.
- Serve warm with dry crackers for dipping.