Halloween Chocolate Cupcakes Recipe
A Terrifyingly Tasty cupcake Treat to Spook guests or bake with your little monsters.
Preheat the oven to gas mark 4, 180?C and line a muffin tin with 12 paper cases.
Put the chocolate, butter and sugar into a heatproof bowl and place over simmering water to allow to melt, stirring continuously.
Set aside to cool slightly.
Whisk together the eggs, vanilla and soured cream.
Stir this into the cooled mixture.
Sift over the flour, cocoa powder and salt and fold in.
Spoon into the paper cases, filling to around 2/3 full.
Bake in a preheated oven for approximately 20 minutes, until the muffins are risen and just firm to the touch.
Allow to cool for 5 minutes, then transfer to a cooling rack.
To make the chocolate topping melt the dark chocolate in a heatproof bowl over lightly simmering water.
Allow to cool.
Beat the butter, confectioner sugar and cocoa powder together.
Add in the cooled chocolate a table spoon at a time until a thick consistency is achieved. Thick enough to pipe.
Place the icing into a piping bag fitted with a piping nozzle of your choice and start from the centre of the cake and pipe outwards.
Decorate with chocolate shapes.
Serves: 12 people
- Ease of preparation: Easy
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
- 85g Dark Chocolate Drops
- 1 tbsp Cocoa Powder
- 85g Butter - cut into 2cm cubes
- 100g Soft Light Brown Sugar
- 1 Egg and 1 Egg Yolk at room temperature
- 1/2 tsp Vanilla Extract
- 1 tbsp Soured Cream
- 75g Self Raising Flour
- Pinch of Salt
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What people are saying
Best cupcakes recipe
I've made them twice. So far these cupcakes are the best I've ever made or tried elsewhere.
Olga, Sleaford said on 16/06/2014