We've taken a no tricks, just treats approach to Halloween this year with our devilishly delicious treats. These recipes are bound to keep you and your family entertained this half term.

For a limited time only, we have a great offer that will let you bake until your heart’s desire. From now until the 1^st November, we are offering 20% off all our couverture, available online and in-store. Our couverture is perfect for decorating, melting, enrobing, and baking or let’s be honest, just for eating!

Wickedly Witchy Cupcakes

These great-tasting, ghoulish-looking cupcakes are a wickedly easy treat to try out with your family.

What you'll need 

For the cupcake batter:

• 200g of self-raising flour
• 200g of caster sugar
• 200g of stork baking spread
• 4 medium eggs

For the buttercream:

• 250g icing sugar
• 250g softened butter
• Black food colouring

For the decoration:

• Waffle ice cream cones
• Melted dark chocolate buttons
• Extra buttons
• Snowballs
• Custard
• Pretzel stick 

Method

Cupcakes

1. Preheat oven to 160 °C. In a mixing bowl stir together the self-raising flour, stork baking spread, and eggs. Be careful not to over-mix the batter as this will make the muffins tough.
2. Divide the batter between the cupcake cases. Make sure the cases are 1/3 full.
3. Place the muffins in the oven and bake for 18 – 22 mins.

Spooky surprise filling

4. The cupcakes have a spooky surprise filling. Mix the custard with some red food colouring.
5. Create a cavity with a knife in the cupcakes and then insert the custard (Don’t worry the hole will be covered up with the buttercream).

Buttercream

6. For the buttercream add 250g icing sugar, black food colouring and 250g softened butter and beat together with an electric whisk until fluffy.
7. Add the buttercream to the muffins.

Witches hat

8. For the witches’ hat, melt our Dark Chocolate Buttons in a saucepan.
9. Dip the cones in the melted chocolate.
10. Carefully place the cones on top of the muffins.
11. For the broom, add a pretzel stick to the buttercream.

 

Blood Curdling Cupcakes

These Blood Curdling Cupcakes are bound to give a delicious fright to those who dare to eat them.

What you'll need 

For the cupcake batter:

• 200g of self-raising flour
• 200g of caster sugar
• 200g of butter
• 4 medium eggs

For the buttercream:

• 250g icing sugar
• 250g softened butter 
• Green food colouring

For the decoration:

• Chocolate buttons
• Snowballs
• Agave syrup
• Red food colouring

Method

Cupcakes

1. Preheat oven to 160 °C. In a mixing bowl stir together the self-raising flour, stork baking spread, and eggs. Be careful not to over-mix the batter as this will make the muffins tough.
2. Divide the batter between the cupcake cases. Make sure the cases are 1/3 full.
3. Place the muffins in the oven and bake for 18 – 22 mins.

Buttercream

4. For the buttercream add 250g icing sugar, green food colouring and 250g softened butter and beat together with an electric whisk until fluffy.
5. Add the buttercream to muffins.

Eyeballs

6. For the eyeballs, with some icing stick together a snowball with a mini button. Finish by placing on the buttercream.
7. To create the fake blood, mix agave syrup with some red food colouring. Then carefully drip on top of the eyeball.

 

Spooky Chocolate Brownies 

 

This scrumptiously Spooky Brownie recipe made by Spamella are perfect to make with your little monsters this Halloween.  

What you'll need 

For the brownies:

• 100g cooked beetroot
• 100g Montezuma’s Like No Udder Milk Chocolate Alternative (Plain or with Orange), broken up into pieces
• 4 tablespoons coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 100g gluten-free flour
• 100g ground almonds
• 70g sweetener
• 40g cocoa powder
• 1 teaspoon baking powder

For the decorations:

• 100g Montezuma’s Giant White Chocolate Buttons
• 2 tablespoons coconut oil
• Edible eyes
• Montezuma’s Peanut Butter Truffle Bites, cut in half

Method

1. Preheat the oven the 180C and grease and line a 9x9in baking tin.
2. Melt the chocolate and coconut oil then set aside to cool for 5 minutes. Place the beetroot into a blender with the melted chocolate mixture, eggs and vanilla and blend well until smooth.
3. Add in the flour, ground almonds, sweetener, cocoa powder and baking powder and blend again until you have a chocolatey batter.
4. Spread this into the tin and bake for 20-25 minutes until risen and firmed up then leave to cool.
5. Once cool, remove from the tin and cut into 8-9 squares. Melt the coconut oil and white chocolate then drizzle over each brownie. Arrange two eyes on each and a truffle half under for the mouth. Allow to set for 30 minutes then enjoy!
6. Show off your spooky creations by posting on your Instagram with #montezumasinspiration