1. In a medium-sized bowl, place the two cups of boiling water, the strawberry Jell-O, and the 3 packets of unflavored gelatin.
2. Stir the mixture thoroughly until all the sugar and gelatin has dissolved. Leave the bowl for thirty minutes so that it cools down to room temperature.
3. Grab your straws and make sure that they are all fully extended. Once they are all extended, take a rubber band and place around your straws. Then, place your bound straws in a cup.
4. Add the cream and the 12-15 drops of food coloring to the bowl, and give it a quick stir.
5. Place some of the mixture into a measuring jug and pour it through the straws in your cup. Place the cup and straws into the freezer for around 20 minutes.
6. After 20 minutes have passed, top up the straws with the remaining mixture. Once complete, place in the fridge for around 3 hours.
7. Take the straws out the fridge, take off the rubber band, and run under warm water for 2-3 seconds. Pinch the end of each straw, and squeeze out the gummy worms.
1. Line a 9x9” baking tray with aluminum foil and lightly grease the foil.
2. In a medium-sized bowl, add the semi-sweet chocolate chips and the red food dye. Set aside.
3. Place the butter in a large microwaveable bowl and microwave on high until the butter is melted.
4. Add the sugar, half and half cream, and stir to combine. Microwave on high for 3 minutes, remove and stir.
5. Microwave on high for 2 minutes, remove, stir, and scrape down the sides of the bowl.
6. Microwave on high for 3 minutes, remove and stir.
7. Microwave on high for 2.5 minutes, remove and stir in the marshmallow fluff and vanilla. Then, stir in the white chocolate chips until they melt and the mixture is smooth.
8. Place half of this mixture into a smaller bowl with the chocolate chips and food coloring. Stir until well combined.
9. Place small spoonfuls of the red and white mixture on the tray, making sure to combine the colors. Tap the tray on the counter to remove any air bubbles.
10. Take a butter knife and swirl the colors together. Smooth the top and refrigerate until firm.
1. Preheat the oven to 350F.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt at a low speed.
3. In a medium-sized bowl, whisk the buttermilk with oil, eggs, and vanilla. Slowly beat the mixture until the dry ingredients have just been incorporated, then beat in the hot coffee until fully incorporated.
4. Pour the batter into cupcake pans lined with paper. Bake for 15-18 minutes, or until a toothpick inserted into the center of each cake comes out clean. Leave to cool.
Frosting and Decorations
1. In a microwave-safe bowl, heat the semi-sweet chocolate at high power in 30-second intervals, stirring, until most of the chocolate has melted. Stir until completely melted and set aside to cool.
2. Melt the white chocolate and pipe skeleton bones onto some parchment paper. Allow to set.
3. In the bowl of the electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Scrape down the side of the bowl.
4. At a low speed, slowly beat in the confectioners’ sugar (for roughly five minutes).
5. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
6. Slowly beat the coffee, vanilla, and the cooled chocolate into the butter mixture until just combined. Set aside at room temperature.
7. Pipe your frosting on top of the cupcakes. Place your skeleton bones in the frosting and have them protruding out. For the tombstones, take the remaining melted white chocolate and write RIP on the chocolate cookies, then stick them into the icing.
1. Wash your apples, then place a lollipop stick or twig inside each one.
2. Gently melt the white chocolate in the microwave. Once melted, spoon over the apples and allow the excess to drip off.
3. Place them on a tray lined with parchment paper and allow them to dry for an hour. The chocolate needs to be completely set before you can add the blood caramel.
4. To make the blood caramel, place the sugar and water into a heavy-bottomed saucepan. Heat on a low/medium heat until the sugar has dissolved. Once dissolved, turn up to a medium heat and let it simmer for 4-5 minutes until you start to see a light caramel color. Turn off the heat, and whisk in the red food dye to reach your desired blood color.
5. Spoon the caramel over the top of your apples and let it drip down the sides for added effect. You need to work fast here as the caramel hardens quickly.
6. Let your apples cool and set, then enjoy.
1. Add the green Jell-O into a measuring jug.
2. Add the 1 cup of boiling water, and stir until all of the Jell-O crystals have dissolved.
3. Pour your chosen soda into a large jug. Then, pour your jelly mixture into soda, and give it a careful stir to make sure it’s all combined.
4. Pop in the fridge for 2-3 hours to allow the mixture to turn viscous.
1. Melt the butter in a large pot over a low heat.
2. Add the marshmallows and food coloring. Stir until the marshmallows are completely melted, roughly 5-7 minutes.
3. Stir in the Rice Krispies and mix until completely coated in the melted marshmallows.
4. Using about half a cup at a time, roll the mixture into balls. Top with the Twizzlers and serve!