Pumpkins aren’t just for carving – have a go at creating your very own Halloween pumpkin cupcakes with this super simple recipe. They’ll go down a storm with your trick or treaters.



175g (6 oz) Stork tub

175g (6 oz) golden caster sugar

300g (11 oz) self raising flour, sieved

3 medium eggs

5 tablespoons milk

½ teaspoon baking powder

100g cooked pumpkin or butternut squash, mashed

50g chocolate and hazelnut spread

Zest of 1 orange


For the topping:

115g icing sugar

A little orange juice

55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread

Liquorice sweets and laces to decorate


Makes: 12 cakes

Prep time: 15 mins

Cook time: 25 mins



1. Place 12 muffin cases into a muffin tray.

2. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.

3. Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.

5. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.

6.  Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider


Recipe: Stork


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