Chocolate brain cakes


Chocolate brain cakes

Creepy but lovely chocolate cupcakes for the trick or treaters!

Brain Cupcakes 1200Wide


150g self-raising flour
½ cup Cadbury Bournville Cocoa powder
125g butter, softened
150g caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
⅔ cup milk

250g block Philadelphia cream cheese, chopped
225g Cadbury white chocolate baking melts

To decorate:
Red writing icing


  1. Preheat the oven to 180°C (160°C fan forced).
  2. Sift the flour and cocoa into a large bowl, add the butter, sugar, vanilla, eggs and milk, then mix to combine.
  3. Spoon into 12 muffin cases and bake for 20 minutes (or until cooked when tested).
  4. Cool completely on wire racks before decorating.

White frosting/icing:

  1. Combine the Philadelphia and chocolate melts in a bowl and stir over gently simmering water until smooth.
  2. Allow the mixture to cool a little until firm enough to pipe.
  3. Spoon the mixture into a piping bag with a plain nozzle, then pipe onto each cake to resemble 2 halves of a brain.

Decorating and storage:

  1. Use the red writing icing to make blood vessels.
  2. Serve immediately or store chilled, in an airtight container until required.

Original recipe courtesy of