Easy Recipes To Make With Your Kids For Halloween (Part I)

This Halloween, you just need a little bit of imagination, time, and “good hand” to scare your guests with these ghost cupcakes. The first step is to prepare the muffins, then put a layer of chocolate and, to finish, make the ghosts with the fondant.

Preparation time: 90 minutes

Ingredients for 14 units

• 100g sugar
• 100g butter
• 2 eggs
• 30 g of pure chocolate powder
• 50 ml milk
• 100 g of flour
• 100 g of chopped hazelnuts
• 200 g of cream
• 5 g yeast
• 200 g of dark chocolate fondant
• Black sugar marker
• 200 g of white fondant

The step-by-step recipe:

• Step 1.  Start by mixing the butter and softening it with the sugar, then beat the mixture until it becomes white and increases its volume. And add the eggs one by one until incorporated.
• Step 2.  Then sift the flour with the yeast and add the mixture with the chocolate, followed by the milk. Finally, add the chopped hazelnuts and mix everything well until it is integrated.
• Step 3.  It is time to fill the muffin pods up to 2/3 full. Bake them in the oven (preheated to 180º for about 18 minutes) until you prick the center with a toothpick and it comes out clean.
• Step 4. We continue heating the cream until it starts to boil. You add the chopped chocolate and mix it with rods to get a fine cream. Let it cool in the fridge and then assemble it by beating with rods. Put it in a piping bag and cover each cupcake with a thick layer.
• Step 5. Finally, roll out the fondant with a rolling pin and, with a cookie cutter, cut out circles of about 12-14 cm. Try to make them look like ghosts by shaping and then let them harden. Put them on the cupcakes, paint their eyes with the marker and enjoy!

If you want to celebrate a terrifying Halloween, you can’t miss spider webs. Why not on the cake? This Halloween recipe is perfect to make with children and that they enjoy as much as you. See how it is done.

Preparation time: 1 hour

Ingredients for 10-12 servings

• 200 g of digestive biscuits
• 150g butter
• 900 g white cheese spread
• 170 g sugar
• 4 eggs
• 1 spoon of vanilla
• 100 g of dark fondant chocolate
• 20 g black fondant

The step-by-step recipe: 

• Step 1. Preheat the oven to 150o. Line the base of a cake pan, about 22-24 cm in diameter, with a sheet of parchment paper.
• Step 2. Crush the cookies and mix them with melted butter. Cover the base of the mold with this preparation and press it with a glass or a spoon so that it is well pressed. Refrigerate 20-25 minutes for the base to harden.
• Step 3. Mix the cream cheese, vanilla, and sugar in the blender glass and beat at low speed until everything is well mixed but avoiding too much liquefaction.
• Step 4. Add the eggs one at a time, beating carefully until all are perfectly incorporated into the batter.
• Step 5. Pour the mixture into the mold, over the base, and cook the cheesecake in a bain-marie, about 30-40 minutes, until set but is shaky in the center. Take it out of the oven and put it in the fridge for 10-12 hours before unmolding it.
• Step 6. Melt the chocolate in a bain-marie and wait until it hardens a little. Then transfer it to a pastry bag and draw a spider web on the surface of the cake. Draw the straight lines first and then the curves.
• Step 7. Knead the fondant, form a spider with it and decorate the cheesecake with it.

These fun chubby ghost-shaped profiteroles are delicious. Who wouldn’t want to take a bite out of one of these Halloween desserts? And inside they are filled with chocolate and mocha. Great!

Preparation time: 1 hour 30 minutes

Ingredients for 6-8 units

• 125 ml milk
• 95g butter
• 115 g of flour
• 25 g cocoa, sugar
• 3 large eggs, salt
• For the filling:
• 150 g icing sugar
• 150g butter
• 2 tablespoons of coffee
• 50 g of white chocolate to melt

The step-by-step recipe:

• Step 1. Cook 125 ml of water with milk and butter. Mix a pinch of sugar with another pinch of salt, the sifted flour, and cocoa, add them to the saucepan, and cook, stirring until dough comes off the sides of the saucepan. Remove from the heat and stir a little more.
• Step 2. Add the eggs, one at a time, without adding another while the previous one is not perfectly integrated until the dough is somewhat consistent, otherwise, it will swell when baked. Let it rest for a few minutes and transfer it to a pastry bag.
• Step 3. Line the plate with parchment paper, distribute small mounds of dough, separating them, since they will grow during baking, and cook them for 15-20 minutes in the oven preheated to 180o. Remove the profiteroles from the oven, let them cool, and cut a lid on them.
• Step 4. Mix the butter with the icing sugar and coffee in a bowl, and stir until you get a fine cream. Cover the base of the profiteroles, put the lid on them and decorate them by drawing eyes, teeth, and little fingers with the melted white chocolate.