Chocolate Halloween Cupcakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12
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Course
Dessert
Chocolate Halloween Cupcakes
Description
This recipe uses a combination of butter, caster sugar, eggs, dark Dutch cocoa powder, and almond or hazelnut meal as a gluten-free flour substitute, which contributes to a moist and tender cupcake texture. The baking powder leavens the batter, and milk adds moisture. The cupcakes rise modestly in the oven, keeping a compact shape ideal for decorating.
The cream cheese icing combines softened butter and cream cheese with icing sugar, lemon zest, lemon juice, and vanilla, adding a citrusy brightness to the chocolate base. This contrast enhances the flavor complexity and freshness on the palate.
These cupcakes can be decorated creatively for Halloween, with accessories like soft liquorice molded into shapes. The recipe fits well into festive celebrations or as a seasonal treat.
Ingredients
- 250 gm butter
- 250 gm caster sugar
- 3 large egg
- 50 gm cocoa powder dark Dutch
- 250 gm almond meal (or other gluten free substitute) or hazelnut meal
- 2 teaspoons baking powder gluten free
- 40 ml milk 2 Tablespoons
Cream Cheese icing
- 125 gm butter leave out to soften
- 150 gm cream cheese softened
- 150 gm icing sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 5 ml vanilla fresh or extract
Instructions
- Oven 180 C /350 F 12-16 cupcake papers in black or brown
- Beat the softened butter till light and add the caster sugar and keep beating till white and fluffy.
- Add the eggs one at a time then the sifted cocoa and baking powder then the almond or hazelnut flour (or alternative) and then the milk. Beat well to combine and fluff and then divide into cupcake papers.
- The mixture only rises a very small amount, so you can fill to just below the top.
- Bake for 18-20 minutes or till firm to touch
- Cool. Before spreading with icing
- Beat the second lot of softened butter till light then add the softened cream cheese and beat again. Add very finely grated lemon zest and lemon juice the gradually add sifted pure icing sugar 1/2 at a time. Taste, if you like it sweeter add a little bit, more sugar (up to 1/4 cup) and beat well.
- Put into a pipping bag or spread icing onto cooled cakes.
- You can make the boots by moulding the soft liquorice into shoe shapes with your hands. Use a pointy object like a skewer to make enough of a round whole to slot the straw into the boot.
- see the pictures on the blog post
User Reviews
Overall Rating
5
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