Halloween Chocolate Cupcakes
These are the best Spooky chocolate cupcakes, super moist and light, with a great chocolate flavour. They are a fun treat for Halloween and pretty easy to make. This recipe makes about 6 of each cupcake, but you can choose to decorate them however you want! Have fun with them! You can get candy eyeballs from most supermarkets – especially around Halloween.
To cater of dietary requirements, these are easy to tweak to suit!
For Gluten-free – substitute with a good quality gluten-free SR flour mixture.
For dairy free – substitute with your favorite dairy-free milk such as almond, or soy milk.
For Vegan/egg free – substitute egg with ⅓ cup of unsweetened applesauce and bake for 5-10mins longer
These are the best Spooky chocolate cupcakes, super moist and light, with a great chocolate flavour.
Ingredients
- 1 cup Lighthouse Sponge Cake Self Raising Flour
- 1 cup sugar
- 1/2 cup good quality cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk or sourcream
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla
- 1/2 cup boiling water
Icing
- 120 g butter softened
- 4 cups icing sugar sifted
- 2 tsp vanilla bean paste
- pinch salt
- 4 tbsp cream or creamcheese
- 2 tbsp cocoa powder
- Chocolate sprinkles
- 50 g white chocolate melts
- 20 g dark chocolate melts
- Candy eye-balls
Instructions
- Preheat your oven to 165 degrees Celsius.
- For the cupcakes, Place 12 black or silver cupcake liners into a muffin tin and spray lightly with cooking spray.
- In the bowl of a stand mixer, fitted with paddle attachment, add flour, sugar, cocoa, baking soda and salt and mix well.
- Add buttermilk, vegetable oil, egg, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water. Once combined, beat on high speed for about 1 minute to add air to the batter. The batter will be quite runny.
- Pour evenly into prepared cupcake liners filling about half full.
- Bake for about 20 minutes until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow the cupcakes to cool completely.
- For the Vanilla Buttercream, In the bowl of a stand mixer, fitted with paddle attachment, beat the butter on medium speed until light, fluffy and pale.
- Add icing sugar slowly, beating on high after each addition.
- Add vanilla and a pinch of salt and beat well to combine.
- Add cream or cream cheese and beat well.
- Remove half the mixture into a piping bag fitted with a small basket-weave nozzle.
- Add cocoa powder to the other half of the mixture and beat well.
- To serve, for the ‘Mummy’ cupcakes place a small amount of icing on the back of each eye and stick 2 each to ½ the cupcakes. Pipe the white icing in strips around eyes like a mummy.
- For the Gravestone cupcakes, melt the white chocolate and using a teaspoon smear some white chocolate onto a tray lined with baking paper to resemble a gravestones – 6 in total. Once this is set, melt the dark chocolate and place into a piping bag fitted with a small writing tip. Pipe “RIP” on each grave stone.
- Using the chocolate icing, ice the remaining 6 cupcakes generously with chocolate icing, roll in chocolate sprinkles and press a grave stone into the top.
- Happy Halloween!
Notes
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Disclaimer - Nutritional information is provided as a guide only
Nutrition
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