No Tricks and MORE TREATS for us this Halloween!
And we have the perfect treat for those looking to bake up something really simple, and really delicious this Halloween.
Our Chocolate Fudge Cupcakes are incredibly moist, and made by simply mixing together your dry ingredients with wet ingredients and then dividing up into cupcake cases to bake for 15 minutes. Taken from our Ultimate Double Chocolate Cupcake Recipe.
Topped off with an old fashioned chocolate fudge icing recipe made with melted butter, sugar, chocolate, cocoa powder and icing sugar, which again is really easy to make great fun spreading onto your yummy cupcakes.
Get Baking with the little ones this October Half Term!
Infact these Cupcakes are perfect to bake for a Halloween Party or during the school holidays, especially finishing them off with these Cake Angels Halloween Cupcake Toppers!
These Trick or Treat Halloween Cupcake and Cake Toppers are freakin amazing, and perfect for this cupcake recipe……..and we have teamed up with our friends at Cake Angels who have kindly given you guys a 25% OFF DISCOUNT CODE: Please use code: SWEETENCHANTED25 at check-out! *Code will work from the 6th of October to the 3rd November on all full priced Cake Angels products.
HAPPY HALLOWEEN BAKING!
PS: We would love to see your takes on our bakes, please tag your cupcakes with a #sweetenchanted on Instagram or Twitter!
- Makes 12
- 125gr Plain Flour
- 25gr Cocoa Powder (good quality)
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 75gr Light Soft Brown Sugar
- 75gr Granulated Sugar
- Pinch of Salt
- 1 Egg
- 1 Tsp Vanilla bean paste or extract
- 150ml Buttermilk
- 40ml Vegetable Oil
- 80ml Hot Coffee
- 50gr Dark Chocolate (70%+ Cocoa solids)
- 200gr Icing Sugar
- 50gr Cocoa Powder (good quality)
- 150gr Unsalted Butter
- 150gr Caster Sugar
- 100gr Milk Chocolate
- 1 Tsp Vanilla Bean paste or extract
- Pinch of Salt
- 5 Tbls Hot Water
- 12 Cupcake Cases
- Cupcake Baking Tin
- Cake Angels Cupcake Toppers
- Preheat your oven to 170C and line a cupcake baking tray with 12 cases.
- Sieve all of your dry ingredients into a large mixing bowl and use a hand whisk to mix all together well, set aside.
- In a small bowl crack in your egg and whisk lightly and then weigh your buttermilk and oil into the bowl. Make up your hot coffee with 1 tsp of coffee granules and 80ml water, stir then add into the egg/buttermilk mix. Add your vanilla and then whisk together with a fork.
- Break up your dark chocolate and melt in the microwave, checking and stirring at 10 second intervals until smooth and creamy with no lumps.
- You are now going to add everything into the dry mix in your large mixing bowl and use your hand whisk to slowly mix everything together, scraping the sides then mixing around and around more vigorously until the chocolate cupcake mix is smooth with no lumps.
- Add your mix into the cupcake cases, I used an ice cream scoop to add one scoop per case.
- Bake in the centre of the oven for 15 minutes, checking with a toothpick or small sharp knife tip which should come out clean with no wet mixture on it.
- Leave to cool in the baking tin.
- Sieve your icing sugar and cocoa powder into a mixing bowl and set aside.
- Melt your butter, sugar and chocolate in a pan over a medium heat until all of the sugar has dissolved, then pour into your mixing bowl.
- Add your salt and vanilla and then use a wooden spoon to mix all together.
- Place into the fridge for 10 minutes to set slightly, then add a tablespoon of hot water and stir, then another and continue until the consistency is smooth, creamy and spreadable (easy to spread onto cupcakes)
- Add a few tablespoons of your chocolate fudge icing onto each cupcake and use either a blunt knife or teaspoons dipped in and out of a cup of warm water to spread round and round over the cupcake top to make a smooth top.
- Add your Halloween Toppers and serve.
- *This recipe is courtesy of Sweet Enchanted, please credit if duplicating or reposting.
♥ Like all chocolate baking, we always use a good quality baking powder and chocolate for the very best taste.