When devils and unicorns collide! These naughty-but-nice cupcakes are topped with fluffy Swiss meringue buttercream for a grown-up Halloween treat.

40 min
22 min



  1. 2/3 cup (100g) plain flour
  2. 2 tbsp (20g) cocoa powder
  3. 140g caster sugar
  4. 1 ½ tsp baking powder
  5. Pinch of salt
  6. 40g butter, room temperature
  7. 1/2 cup (125ml) milk
  8. 1 large egg
  9. 1 tsp Queen Vanilla Bean Paste
  10. Queen Black Food Colour Gel

Swiss Meringue Buttercream

  1. 2 large (60g) egg whites
  2. ¾ cup (165g) caster sugar
  3. Pinch of salt
  4. 180g unsalted butter, room temperature
  5. 2 tsp Unicorn Dream Flavour for Icing
  6. Queen Red Food Colour Gel


  1. Queen Ready to Roll Icing
  2. Queen Black Food Colour Gel

Method - Cupcakes

  1. Step 1

    Preheat oven to 160C (fan forced) Line a 24-hole mini cupcake tin with cases.

  2. Step 2

    In the bowl of a stand mixer fitted with a paddle attachment, add flour, cocoa, sugar, baking powder, salt and butter. Mix on low until you have a sandy consistency.

  3. Step 3

    Combine egg, milk, Vanilla Bean Paste and Black Food Colour Gel a jug and whisk to combine. With the mixer on low, slowly pour wet mixture into dry ingredients, mixing until just combined.

  4. Step 4

    Fill cupcake cases approx 2 tsp full and bake for 10-12 minutes or until bounce back when lightly pressed. Allow to cool for 5 minutes before placing on a wire rack to cool completely.

Method - Swiss Meringue Buttercream

  1. Step 1

    Wipe the bowl of an electric mixer with vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.

  2. Step 2

    Combine egg whites, sugar and salt in bowl of a stand mixer. Set over simmering water, stirring constantly with a spatula for approximately 10 minutes, until egg whites reach 80°C.

  3. Step 3

    Transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool. With mixer running, add butter a tablespoon at a time. Do not worry if mixture splits, keep mixing.

  4. Step 4

    Add Unicorn Flavour for Icing and Red Food Colour Gel, mixing to combine. Spoon into piping bag fitted with a round piping tip, pipe onto cupcakes.

  5. Step 5

    Knead Ready to Roll Icing until smooth and pliable. Add a few drops of Black Food Colour Gel and knead to fully incorporate. Shape into devil horns and place onto cupcakes to serve.


Cupcakes can be stored in an airtight container in the fridge for up to 3 days. Remove from fridge 30 minutes to come to room temperature before serving.

Temperature is very important when making the buttercream. The egg white mixture needs to be hot enough to dissolve the sugar, but have cooled down enough before adding the butter.

If the buttercream mixture splits, this is perfectly fine, just keep mixing until smooth.

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