Spooky chocolate cupcakes. These special cupcakes, decorated with bats, black cats, webs and ghosts, disappeared fast!—Barb Schlafer, Appleton, Wisconsin. Advertising allows us to keep providing you awesome games for free. Sara's baking up a batch of these wonderful.
Spooky Mini Banana Cupcakes with Chocolate. Product Details: One Witch's Hat Chocolate Cupcake. Vanilla Sponge Filled with Lemon Curd, and Topped with Calamansi Buttercream. You can have Spooky chocolate cupcakes using 17 ingredients and 8 steps. Here is how you cook it.
Ingredients of Spooky chocolate cupcakes
- Prepare of Cupcake batter.
- Prepare 175 grams of salted butter.
- Prepare 115 grams of self-raising flour.
- It's 175 grams of caster sugar.
- Prepare 3 medium of eggs.
- Prepare 1 tsp of vanilla extract.
- Prepare 6 tbsp of cocoa powder.
- It's 1 1/2 tbsp of baking powder.
- It's of Icing.
- You need 1 tsp of vanilla extract.
- You need 1 of food colouring.
- It's 150 grams of unsalted butter.
- It's 300 grams of icing sugar.
- Prepare of Decorations.
- You need 100 grams of chocolate.
- You need 1 of maple syrup.
- It's 1 of red food colouring.
If you don't have candy eyeballs, you can use mini chocolate chips instead. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. A few great scary additions to these spooky spiders are The topping is a chocolate glaze but only a smear.
Spooky chocolate cupcakes step by step
- Set oven to 180C and place paper cases into trays..
- Beat together the salted butter, caster sugar and vanilla extract. Add in the eggs one by one, beating as you go..
- In a separate bowl, sieve together the flour, baking powder and cocoa powder. Fold these dry ingredients into the wet mixture until combined..
- Spoon the mixture into cases and bake for about twenty minutes or until a skewer poked into the middle comes out clean. Try not to overcook as the cakes won't be as moist. Leave the cakes to cook before icing otherwise the icing will melt and slide off..
- For the icing, use a 1:2 ratio of unsalted butter:icing sugar. If you tend to be heavy-handed with the icing you can adjust accordingly, but this amount should just ice 12 cakes..
- Beat together the icing sugar, butter and vanilla extract. Add any colour you require. For the orange colour of my cakes I added about 5 parts yellow colour to 1 part red, but you can add whatever you need to get the shade you desire. If the icing is too thick, add a little cold water. Pipe onto your cakes..
- For my decorations I went with chocolate spiderwebs. For this I melted 40% cocoa cooking chocolate in a bain marie (the fancy name for when you put the chocolate in a bowl on top of a pot of hot water and melt the chocolate that way). When the chocolate had cooled down enough, I piped it onto greaseproof paper in spiderweb shapes and put it in the fridge to set. My webs ended up being really melty and sort of melted onto the icing, which I think is down to the chocolate I used and the fact that I didn't temper it. Keep this in mind if you want your webs to stand up straight..
- For my other cakes I bought little knife decorations (which are made of petal paste so I don't think they'd be too hard to make yourself) and added some edible fake blood around them. For the fake blood I just mixed about 1 tsp maple syrup with red food colouring - I used gel colouring to keep the consistency sticky. Any syrup will do, e.g. corn syrup or golden syrup..
It's just enough to help the sprinkles and eyeballs. These gluten free chocolate cupcakes are so chocolaty, they are perfect for chocoholics. My homemade chocolate butter cream frosting recipe is included too! Chocolate cupcakes are the ultimate party food. Make some for your next party!
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