Completely Batty Chocolate Cupcakes
Completely Batty Chocolate Cupcakes – Halloween Baking. This week we all went to Jersey Zoo to look at their spooky Bone Museum. Of course, it being Halloween we also spent some time hanging out with the bats. Geddit? The zoo does incredible work saving endangered species and houses 90% of the world’s captive Livingstons Fruit bat population. These are truly magnificent animals with up to a 1.5 metre wing span. They are know as the farmer of the forest as their poo is a potent fertiliser! The trip got me all bat inspired. Then a quick visit for a couple of supplies later and we were already to make some delicious Batty Chocolate Cupcakes.
More Halloween Baking
When baking with my two girls Halloween is now a firm favourite. However, it is a challenge to keep up with some of the fabulous professional bakers who create some truly incredible eats. I try to balance something that looks good but can be made by a six and an eleven-year-old. Completely Batty Chocolate Cupcakes are relatively easy and you can purchase the decorations from large supermarkets or specialist baking shops.
My Rocky Horror Picture Show Cookies – Halloween Bakes. It’s almost like a match made in heaven or well perhaps somewhere else. As a family, we love Halloween and the decorations, and pumpkin carving and the silly food.
Oh Mummies! Scary Rice Krispie Cakes. One of my favourite treats as a child was when my mum made a tray of sticky marshmallow rice krispie cake. However, I’m not really a cake or sweet guy but I swear I could eat the whole thing. I always knew if we were going to make it because I would be sent to the small local village shop which sold slabs of toffee.
Scary Skulls – Halloween Jammie Dodgers. What was your favourite childhood biscuit? Jammy Dodgers and even better Smiley Faces were two of my favourite childhood biscuits. Shortbread biscuit sandwiched with jam or even better jam and creamy icing. As you grow up if you are lucky you get to try the grown-up version. Linzer cookies made with buttery Sable pastry. Yum.
Completely Batty Chocolate Cupcakes and Halloween Baking treats
There are lots of sweet and delicious recipes to help celebrate Halloween. Sugar skulls and spiders, rich dark bonfire toffee and toffee apples rolled in chopped nuts. Some of my Halloween baking recipes on the An Island Chef blog are highlighted above. I always try to balance something that looks good and tastes delicious. However, most important something that is relatively easy and fun for families to make together. I’m lucky to have to great little chefs at home in my kitchen to make sure this is the case. Happy Halloween.
#HALLOWEENBAKING #HALLOWEENBAKES #GETYOURBAKEON
My Completely Batty Chocolate Cupcakes
Equipment
- Halloween cupcake cases or liners
- Cupcake or deep Muffin Tins
- Piping Bags
Ingredients
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
- 400 gr Icing Sugar
- 100 gr Cocoa Powder
- 160 gr soft Unsalted Butter
- 2 teaspoons quality Vanilla extract
- 50 ml Full Fat Milk
For the Decorations
- 4 Oreo Chocolate Biscuits
- 8 large Chocolate Drops or Buttons
- 8 pairs Edible icing Eyes
Instructions
For the Cupcakes
- 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.
To Decorate
- 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 milk and vanilla 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.
- Carefully separate the Oreo cookies and scrape off the icing, Then gently cut each biscuit in half with a small serrated knife. Cut the chocolate buttons in half too.
- Decorate the cupcakes as per the picture.
Notes
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