Spooky Halloween Desserts for the best of good and evil ghosts

Since Halloween is a hand-me-down festival that originated from the ancient Celtic traditions of warding off evil spirits while paying homage to ancestors, we went all out with ghost-themed desserts. It takes some effort to make these, so easy wouldn’t be the word for these Halloween desserts recipes. Brace yourself, assemble the ingredients and pieces of equipment needed, and make these spooky desserts for Halloween this year.

1. Ghost Cupcakes

(Makes 12 cupcakes)

Ingredients

Chocolate Cupcakes

• 150 gm unsalted butter
• 150 gm light brown sugar
• 125 gm self-raising flour
• 25 gm Cadbury cocoa powder
• 3 eggs

Italian Meringue Topping

• 185 gm granulated sugar
• 85 ml water
• 100 gm egg whites
• Melted dark chocolate, for decorating

Instructions

1. Preheat the oven to 180°C and line a 12-cup muffin tin with large cupcake cases.
2. In a large bowl, cream the butter and light brown sugar until light and fluffy.
3. Add the eggs, self-raising flour, and cocoa powder to the butter-sugar mixture. Beat until well combined.
4. Divide the batter evenly among the cupcake cases.
5. Bake for 15-20 minutes, until a skewer inserted into the center comes out clean and the cakes spring back when touched.
6. Cool the cupcakes completely on a wire rack.
7. For the Italian meringue, combine the sugar and water in a heavy-based saucepan. Heat over medium heat, stirring occasionally.
8. Brush down any sugar crystals on the sides of the pan with a pastry brush dipped in cold water to prevent crystallization.
9. Monitor the syrup with a sugar thermometer until it reaches 120°C (firm ball stage). As the syrup nears this temperature, whisk the egg whites using an electric mixer until stiff peaks form.
10. Slowly pour the hot sugar syrup into the egg whites in a thin stream, whisking continuously.
11. Continue whisking on high speed for five to seven minutes until the meringue is smooth and cools. Transfer it to a large piping bag fitted with a round nozzle.
12. Pipe ghost shapes onto the cooled cupcakes by creating a wider base and tapering upwards.
13. Use melted dark chocolate to pipe small eyes and mouths onto each ghost.
14. Let the chocolate cool to hold shape before serving.

2. Ghosts in the Graveyard Dessert Shooters

Servings: 24

Ingredients

Filling

• 170 gm semisweet chocolate chips
• 480 ml heavy cream, divided
• 225 gm cream cheese, softened
• ½ tsp vanilla extract
• 24 Oreo cookies, pulverized
• 113 gm caster sugar
• Whipped Cream Ghosts
• 240 ml heavy cream
• 75 gm caster sugar
• ½ tsp vanilla extract

Optional toppings:

• 12 oval sandwich cookies
• 1 tube of black frosting for writing

Instructions

1. Add chocolate chips and 120 ml heavy cream to a small thick-bottom saucepan and heat over medium-low, stirring until smooth. The chocolate chips will melt into a smooth mixture.
2. Transfer the melted chocolate mixture to a heatproof bowl and set aside to cool completely.
3. Whip the remaining 360 ml heavy cream using an electric mixer on high, until stiff peaks form. Set aside.
4. Using the electric mixer again, mix the cooled chocolate mixture into the cream cheese until smooth. Gradually add sugar while mixing, scraping down the bowl as needed.
5. Stir in vanilla extract and 1½ cups of Oreo crumbs, reserving the rest to sprinkle as topping for the shooters.
6. Fold in whipped cream and on low speed, stir the mixture until fully combined.
7. Arrange 24 disposable shot glasses or glass ones on your kitchen counter.
8. Transfer the mixture to a large piping bag, snip off one end, and pipe the filling into the shot glasses, filling each about ¾ full.
9. Sprinkle the reserved Oreos on the shooters, covering the tops with the crumbs.
10. Using black frosting, write "RIP" on the upper half of the oval sandwich cookies. Press them down, the frosting side up into the shooters. The RIP should be visible like a tombstone peeking.
11. For the ghosts, whip heavy cream with powdered sugar and ½ tsp vanilla, using the electric mixer on medium-low speed, in a bowl, until stiff peaks form.
12. Transfer this whipped cream into a large piping bag fitted with a round tip and pipe ghost-like swirls on the tops of the remaining dessert shooters.
13. Use black frosting to add eyes and mouths to the ghosts.
14. Serve immediately or refrigerate until it’s time to serve.