Halloween Trick or Treat Cupcakes
2 Reviews
About the bake
These devilishly delicious Halloween cupcakes have a sweet treat inside...sink your (Dracula) teeth in to them and vibrant green sprinkles will pour out. These classic chocolate cupcakes are dyed black with the fantastic Colour Splash Edible Food Colouring Powder in Matt Black for that dark and mysterious feel and is topped with brilliant black buttercream with a subtle sprinkling of Edible Black Glitter to give it that starry finish. Ideal for any Halloween party - grown ups and kids alike.
Ingredients
For the Cupcakes
- 4 tbspBoiling water
- 40gCocoa powder
- 3Free range large eggs
- 175gUnsalted butter (softened)
- 165gBillington's Unrefined Golden Caster Sugar
- 115gAllinson's Self Raising Flour
- 1 tspBaking powder
- 3 tspBlack food colouring powder
- To fillPurple cupcakes nonpareils sprinkles in lime
For the Buttercream
- 60gUnsalted butter (softened)
- 30gCocoa powder
- 3 tbspWhole milk
- 250gSilver Spoon Icing Sugar
- 2 tspColour splash black food colouring powder
- 12Edible sugar toppers
- 12Halloween sugar decorations
Method
Step 1
Line your cupcake tin with your paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Add a little of the black food colouring powder at a time until you get the depth of colour you desire.
Step 2
Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
Step 3
Once the cupcakes have cooled, carefully remove a middle section of each of the cupcakes (be careful not to cut all the way down to the bottom). Keep the offcuts to one side. Carefully fill each of the holes with the green sprinkles (or whichever colour you prefer) and pop the little chocolate lids back on top.
Step 4
To make the black buttercream, melt the butter and pour it into a bowl. Sieve in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Add a little of the black food colouring powder a little at a time until you get the desired depth of colour (you sometimes have to whisk for a while to get a uniform colour). Pipe over the cupcakes, sprinkle with the edible black glitter and top with your chosen halloween sugar decorations.