Menu Book now

Halloween Treats

Posted in:

Halloween is the one time of the year where it's perfectly acceptable stuff your face with sugary goodness and not feel guilty (well, guilty-ish). So in light of this, we've spent the last few weeks researching recipes for you (poor us) and put together a selection of our favourite homemade, Halloween themed treats from across the web! So if you're in need of some inspriation for a creepy cake, monster muffin or perfect pumpkin pie, we've got you covered! Let us know how you get on, send us your pictures on facebook!


Chocolate Cheesecake Dip

RIP Chocolate Cheesecake Dip

As featured on


  • 8oz/226g cream cheese, at room temperature
  • 2oz/57g unsalted butter, at room temperature
  • 5 tbsp cocoa powder
  • 2 tbsp Brown Sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp milk
  • 25oz/708g sifted icing sugar


  • Crushed Chocolate Oreos (about 10)
  • Nice Biscuits (or any oval/rectangular shaped biscuit)
  • Black decorating icing
  • Jellies of your choice
  • Digestive biscuits or apple slices for serving


  1. In a medium bowl, beat together cream cheese and butter until smooth.
  2. Sift in cocoa powder and add brown sugar, vanilla extract, salt and milk.
  3. Beat on a low speed until the cocoa powder is mixed through, then increase speed to high, until very well combined.
  4. Sift in icing sugar, a little bit at a time, beating slowly after each addition to ensure it’s combined.
  5. Increase speed to high and beat until smooth and light. Transfer the dip to a serving dish and smooth top with a spatula.
  6. Spread crushed chocolate cookies over the top of mixture to form “dirt.”
  7. With decorating icing, write “RIP” on the Nice biscuits, then stand upright in mixture to form “tombstones.”
  8. Scatter jellies over top to decorate & serve with digestive biscuits or sliced apples.



As featured on MyChocolate


Cupcake mix (makes 6 medium cupcakes)

  • 50g Self raising flour
  • 50g Caster sugar (superfine)
  • 50g Butter or margarine
  • 1 Egg

Butter Frosting

  • 250g unsalted butter
  • 300g icing sugar
  • Sprinkle of vanilla
  • Milk – no more than 4 tablespoons
  • Blue food colouring


  • Dessicated coconut
  • Cookies (any brand)
  • Chocolate chips


Cupcake Sponge Recipe

  1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place paper cases into a muffin tin
  2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until light and fluffy
  3. Add in the egg, beating it well
  4. Fold in the flour
  5. Bake in the oven for 10 – 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, pop the cakes back in the oven for a few more minutes. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

Butter Frosting Recipe:

  1. Mix the unsalted butter, icing sugar and vanilla
  2. Add the tablespoons of milk, one tablespoon at a time and stir in well
  3. Whisk for 10 minutes
  4. Take out  4-5 tablespoons of the mixture and keep in a separate bowl
  5. Add the blue food colouring to the remaining mixture. Stir well.

Decoration Recipe:

  1. Once the cupcakes are cooled, cover them in the blue butter frosting.
  2. Next make the coloured coconut.  Add a few drops of food colouring to the coconut and coat thoroughly. Spread the coconut out on wax paper to air dry for a couple hours.  To make the coconut better resemble the Cookie Monster’s furry coat, you can pulse the coconut in a food processor.
  3. Sprinkle the tinted blue desiccated coconut over the cupcakes.
  4. To make the eyes, pipe out two balls of white butter icing (use a baggie with the corner snipped off if you don’t have a pastry bag)
  5. Add a chocolate chip, with the flat surface facing upwards, to each ball of white butter frosting
  6. Use a sharp knife to make a cut for the mouth and wedge in your favourite cookie



Pumpkin & Maple Syrup Pie

As featured on


  • 1 small sugar pumpkin
  • 165g dark brown soft sugar
  • 1 1/4 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/2 tsp salt
  • 160ml pure maple syrup
  • 300ml single cream
  • 1 tsp plain flour
  • 3 eggs
  • 1 (23cm) unbaked shortcrust pastry case


  1. Preheat oven to 190°C | Gas Mark 5
  2. Cut up pumpkin and remove seeds. Place in large baking tin and cover with foil. Bake for 1 hour or until very tender. Remove from oven and set aside to cool. Reduce oven temperature to 180°C | Gas Mark 4.
  3. Scrape pumpkin into a food processor; puree until smooth. Measure 375g pumpkin puree.
  4. In a large bowl, mix together 375g pumpkin puree, dark brown soft sugar, cinnamon, ginger, nutmeg, cloves, allspice and salt. Stir in maple syrup, single cream and flour. Mix in eggs one at a time. Pour filling into unbaked pastry case.
  5. Bake at 180°C | Gas Mark 4 for 1 hour or until centre is set.

Back to Blog