These Ginny Chocolate, Peanut Butter & Amaretto Halloween Cupcakes are for adults only!

Searching for the perfect Halloween bake for grown-ups? Look no further than this frightfully delightful Halloween cupcake recipe - it’s delectably boozy and so easy to follow at home!

Our Ginny Chocolate, Peanut Butter & Amaretto Halloween Cupcakes have a touch of gin in the fluffy chocolate sponge and a warming glug of amaretto in the silky-smooth peanut butter icing that are sure to get all of the adult ghosts and ghouls excited at your next big Halloween party.

How to decorate your cupcakes for Halloween?

The butter icing itself can be a great way to add a trick to these treats in this recipe. We recommend using different food colourings to dye the icing Halloween colours like black, purple and orange.

Your guests will get a very nice surprise indeed when they discover that the orange-coloured icing is in fact luscious peanut butter and amaretto-flavoured!

Chocolate spider webs are also a fantastic way to add a spooktacular extra touch of chocolate to these chocolate cupcakes. All you have to do is melt chocolate and pipe it into the shape of a spider’s web. Here’s a great video demonstrating this fantastic Halloween cake decoration technique (we also love using it as a Halloween cocktail garnish, especially for Craft Gin Club’s Midnight Martini!):

Of course, you can’t go wrong with Halloween candies and sweeties! They are a great way to add a touch of childhood nostalgia and fun to your Halloween party.

Kettle corn is the classic American Halloween candy but we love any sweetie you can find in the UK too - extra points if they are shaped into something gruesome like a spider or a snake or some kind of body part!

1. Preheat your oven to 180c before lining a tin with cupcake cases.
2. Beat together the butter and sugar until they are pale and fluffy. Mix in the eggs one at a time, fully incorporating each one before adding the next - the mix may look messy at first but keep mixing and it will come together.
3. Fold in the gin, flour, baking and cocoa powders, and salt until the mixture is smooth - add the milk if the mixture needs help getting to the right consistency. Finally, fold in the melted chocolate.
4. Add the cake mixture to the cupcake cases, filling each one halfway up. Bake for twenty minutes or until you can remove a skewer cleanly. They should be springy to the touch. Remove from the tray and leave to cool on a cake rack.
5. For the icing, whip together all of the ingredients until the mixture is silky smooth. Once the cupcakes have fully cooled, decorate them with the icing and any other Halloween cake decoarations. Enjoy!

Preheat your oven to 180c before lining a tin with cupcake cases.

Beat together the butter and sugar until they are pale and fluffy. Mix in the eggs one at a time, fully incorporating each one before adding the next - the mix may look messy at first but keep mixing and it will come together.

Fold in the gin, flour, baking and cocoa powders, and salt until the mixture is smooth - add the milk if the mixture needs help getting to the right consistency. Finally, fold in the melted chocolate.

Add the cake mixture to the cupcake cases, filling each one halfway up. Bake for twenty minutes or until you can remove a skewer cleanly. They should be springy to the touch. Remove from the tray and leave to cool on a cake rack.

For the icing, whip together all of the ingredients until the mixture is silky smooth. Once the cupcakes have fully cooled, decorate them with the icing and any other Halloween cake decoarations. Enjoy!