Ghastly Ghosties and Scary Halloween Double Chocolate Cupcakes. Do you celebrate Halloween? Yes! Well, when I was little, we celebrated Bonfire night. Maybe a few naughty children in the village threw eggs or played other pranks on Mischief Night. However, no one really celebrated Halloween. Now it is big business with costumes, pumpkin lanterns, and trick or treating for sweets and chocolates. And I have to say I love it.
There are lots of sweet and delicious recipes to help celebrate Halloween including spooky shaped cakes and biscuits, chocolate and other sweets like skulls and spiders, toffee apples rolled in nuts, rich, dark sweet bonfire toffee, and soulcakes, which were handed out to callers. We have been busy with some Rocky Horror Picture Show cookies and today’s recipe for my Ghastly Ghosties and Scary Halloween Double Chocolate Cupcakes.
Double Chocolate Cupcakes
This is most definitely the only Chocolate Cupcakes recipe you will ever need. Why is this my second favourite cupcake recipe? Well, I have already posted the number one recipe. My Strawberry Milkshake and White Chocolate Cupcakes recipe. Some cupcake recipes use vegetable oil instead of butter. If you do use oil it can make cupcakes moister, but these never seem to hang around long enough to worry. Indeed, ghastly ghosties fly out of the tin.
Ghastly Ghosties and Scary Halloween Double Chocolate Cupcakes
- Cupcake cases or liners
- Cupcake or deep Muffin Tins
- Piping Bags
For the Cupcakes
- 210 ml Full fat Jersey Milk
- 210 gr Plain Flour
- 220 gr Caster Sugar
- 120 gr good quality Cocoa Powder
- 80 gr Milk Chocolate Drops
- 70 g soft Unsalted Jersey Butter
- 2 large free-range Eggs
- 1 scant tablespoon of Baking Powder
- A good pinch of Salt
For the Icing
- 500 gr Icing Sugar
- 160 gr soft Unsalted Butter
- 2 teaspoons quality Vanilla extract
- 50 ml Full Fat Milk
- Chocolate drops and scary cake decorations
- Preheat the oven to Gas Mark 3 / 170°C / 330 °F and line the baking trays with large paper cases.
- Using an electric mixer or food processor mix the butter, flour, sugar, cocoa powder, baking powder, and salt together until they form a sandy, crumb-like texture.
- In a bowl, whisk the milk and eggs together. With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined and the batter is smooth and thick.
- Once all the lumps are gone gradually pour in the remaining liquid and mix until thoroughly combined. Stir in the milk chocolate buttons.
- Evenly divide the cake batter between the prepared cases and bake in the oven for twenty to twenty-five minutes.
- Remove from the oven and leave to cool slightly before removing them from the tin and placing on a wire rack to cool.
- Sift the icing sugar into a large bowl and add the butter, beat together with a wooden spoon or electric mixer. Heat the milk until scalding in a microwave and in a jug, mix in the vanilla and stir until it is all combined and allow to cool.
- Gradually pour the cold coffee into the icing while mixing on a slow speed, then turn the mixer up to a high speed and beat the icing until light and fluffy.
- Scoop the whipped-up icing into a piping bag with a star nozzle, ready to ice the completely cool cupcakes. For the ghosts pipe a large swirl onto the cupcakes. Decorate with the chocolate or the decorations.