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Chocolate Halloween Cupcakes
The cupcakes in this recipe are plain chocolate flavour, what makes them Halloween specific is the decoration. So for these delicious soft chocolate cupcakes you will need:
4oz dark chocolate (70% Cocoa).
3oz unsalted butter.
6oz soft brown sugar.
2 large eggs, separated.
6.5oz plain flour (sieved).
3/4 of a teaspoon of baking powder.
3/4 of a teaspoon of bicarbonate of soda.
250ml semi-skimmed milk.
1 teaspoon of vanilla extract.
Pre-heat oven to 190 degrees (170 if oven is fan assisted) and line two 12 hole muffin trays with Halloween cupcake cases.
In a large bowl cream the butter and sugar together until smooth, in a separate bowl whisk the egg yolks for several minutes, until they are frothy. Gradually add the whisked egg yolks to the creamed mixture and beat well, next melt the chocolate in the microwave, (being careful not to burn it) add it to the mixture and mix well.
In a separate bowl, combine the flour, baking powder and bicarb. Put the milk in a bowl and add the vanilla extract to it. Add one third of the flour to the chocolate mixture and beat well, then add one third of the milk and beat again, repeat until all the milk and flour have gone.
In a clean bowl whisk the egg whites until soft peaks form, gently fold them into the cake batter, do not beat as this will release all the air in the mixture.
Carefully fill the cases about two-thirds full with the mixture, be careful as it is quite a runny mixture and can be pretty messy!
Bake for 20-25 minutes, to make sure they are cooked stick a skewer in the middle of one, if it comes out clean then they're ready to come out of the oven.
Leave to cool on a wire rack whilst you prepare the icing.
For the Butter Icing you will need:
6oz unsalted butter
10oz Icing sugar.
1 Tube of black icing, or a back icing pen. (cheap from most supermarkets).
Cream the butter until it is soft and smooth, gradually add the icing sugar and beat well, add a couple of drops of vanilla essence and stir through.
Once the cupcakes have cooled completely, spread the prepared icing sugar generously over the tops with a non-serrated knife. Next take your icing pen or tube, and pipe a blob of black icing in the middle, and two circles around the top. Take a small cocktail stick and run it from the middle to the edge in five straight lines, this will give the effect of a spider webb. You may also want to decorate the tops with small spiders (plastic or edible).
And there you have, a yummy, fun Halloween treat! These cupcakes can be stored for several days in an air tight container, they keep very well!