Halloween ghost cupcakes

Use a muffin mix pack to make these quick and easy cupcakes, then pipe and decorate with chocolate chips.

Ingreadient

• 335g pack Betty Crocker Chocolate Chunk Muffin Mix
• 1 tbsp oil
• 1 medium British Blacktail Free Range Egg
• semi skimmed milk
• 200ml double cream
• Dr Oetker Dark Chocolate Chips (selected stores)

Step by step

1. Preheat the oven to 200°C, gas mark 6, and place 9 muffin cases in a muffin tin.
2. Prepare the muffin mix, oil, egg and milk according to the pack instructions, and divide between the 9 cases. Bake for 15 minutes until a skewer, when inserted in a muffin, comes out clean. Allow to cool.
3. Whisk the cream until it holds its shape and place in a piping bag with a 1cm nozzle. Pipe the cream onto the cakes to create ghost shapes. Use the chocolate chips for the eyes.