Ingredients Jump to Instructions ↓

  1. 250g self-raising flour

  2. 25g cocoa powder

  3. 175g light muscovado sugar

  4. 85g unsalted butter , melted

  5. 5 tbsp vegetable or sunflower oil

  6. 150g pot fat-free natural yogurt

  7. 1 tsp vanilla extract

  8. 3 large eggs

  9. 85g unsalted butter , softened

  10. 1 tbsp milk

  11. 1/2 tsp vanilla extract

  12. 200g icing sugar , sifted

  13. food colourings

  14. sweets and sprinkles, to decorate

Instructions Jump to Ingredients ↑

  1. Heat oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with deep cake cases. Put all the cake ingredients into a large bowl and beat together with electric hand beaters until smooth. Spoon the mix into the cases, then bake for 20 mins until risen and a skewer inserted into the middle comes out dry. Cool completely on a rack. Can be made up to 3 days ahead and kept in an airtight container, or frozen for up to 1 month.

  2. For the frosting, work the butter, milk and vanilla into the icing sugar until creamy and pale. Colour with food colouring, if using, then create your own gruesome monster faces using sweets and sprinkles.

  3. Sweets and sprinkles Try using Bassetts Liquorice Allsorts, Jelly Belly jelly beans, Haribo Liquorice Favourites, Teeth and Lips (Tesco own), Millions or Polos, plus some hundreds and thousands.


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