These fun chocolate chip cupcakes are ideal for Halloween, they look great, are very easy to create, and are delicious of course! Great Halloween party food, or tea time treat.
As with all our recipes, tweak according to personal taste and feel free to leave your own hints, tips and recommendations in the comments section.
Makes approx 10 cupcakes
Ingredients
110g / 4oz Self Raising Flour
110g / 4oz Butter (salted)
110g / 4oz Sugar
1 tsp baking powder
10g Cocoa powder
150g Robins and Sons chocolate chips
2 eggs
Gel icing / writing icing tubes
Equipment
Mixing bowl – large
Small heatproof bowl
Cupcake / Muffin tin and paper cases
Wooden spoon for mixing
Preheat oven to 1900C / 3750F
Method:
1. Cream butter and sugar together in a mixing bowl.
2. Add eggs, one at a time and mix thoroughly.
3. Mix flour, cocoa powder and baking powder together. Sieve into the creamed butter / sugar. The mix should fall off a wooden spoon fairly easily when tapped against the side of the mixing bowl. If a little thick, add a tablespoon of milk to loosen the consistency.
4. Add 50 grams of chocolate chips to the mix and stir until evenly distributed.
5. Half fill each cupcake case with cake batter TIP: An ice-cream scoop is ideal for delivering the correct, consistent amount into each case.
6. Bake on the middle shelf of a pre-heated oven for 16-18 minutes. TIP: To check if cake is cooked, insert a cocktail stick / skewer or thin knife - it should come out clean, If not, add an extra 2 minutes torso to cooking time. Place on a wire rack to cool.
7. Melt the remaining 100g of chocolate – using either the ‘Bain Marie’ method (place chocolate in a heatproof bowl, suspended above a saucepan of gently simmering water until melted) or in the microwave (place in a heatproof bowl and heat on microwave high for 30 seconds, remove and stir, heat for further 10 second bursts, stirring in between, until melted). Take care to heat gradually as chocolate can easily burn in the microwave.
8. Cover the top of each cupcake with melted chocolate.
9. Place a white mini marshmallow ‘head’ at the outer edge of your chocolate topping and use black gel icing to draw a little face – 2 eyes and a mouth. If the chocolate has cooled and the marshmallow head will not stick, use a little white icing (or leftover melted chocolate) as glue to help the head stay in place.
10. Use the white gel icing to pipe a the body - one vertical line downward from the head, with 3 horizontal lines running across it to represent the ribcage. Then 2 further downward lines off the ribcage, to represent arms.
11. Finally add 2 lines at the base of the ribs to represent legs.
Looking for more Halloween Party Food Ideas and inspiration? Check out our other recipes:
Ghostly Ghouls Halloween Party Cake
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