Description
Delightfully spooky Halloween cupcakes featuring a moist chocolate base topped with creamy vanilla cream cheese icing and a decorative chocolate cobweb. Perfect for festive celebrations, these cupcakes combine rich cocoa flavor with smooth, sweet icing for an eye-catching and delicious treat.
Ingredients
Scale
Cupcakes
- 125g (4½oz) plain flour
- 25g (1oz) cocoa powder
- 1½ tsp baking powder
- 150g (5oz) caster sugar
- 150g (5oz) unsalted butter, softened at room temperature
- 1 free-range egg
- 8 tbsp milk
Cream Cheese Icing
- 50g (2oz) cream cheese
- 25g (1oz) butter, softened at room temperature
- 125g (4oz) icing sugar, sifted
- ½ tsp vanilla essence
Chocolate Icing
- 25g (1oz) icing sugar
- 1 tbsp cocoa powder
- 2 tbsp water (for mixing icing)
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) Gas Mark 4. Line a muffin tray with 9 paper cases to prepare for baking the cupcakes.
- Mix Dry Ingredients: Sift together the plain flour, cocoa powder, and baking powder into a large mixing bowl. Add the caster sugar and softened butter, then beat the mixture until it is well combined and smooth.
- Add Wet Ingredients: Whisk in the free-range egg and milk into the batter, continuing to whisk until the mixture becomes thick and smooth, ensuring an even texture for the cupcakes.
- Bake Cupcakes: Divide the cupcake batter evenly between the 9 paper cases. Bake in the preheated oven for 20-25 minutes or until the cupcakes are springy to the touch and a skewer inserted in the middle comes out clean. Remove from oven and set cupcakes aside to cool completely on a wire rack.
- Prepare Cream Cheese Icing: In a clean bowl, beat the cream cheese and softened butter together until well combined. Gradually beat in the sifted icing sugar and vanilla essence until the icing is smooth and creamy.
- Ice Cupcakes: Spoon the cream cheese icing onto the cooled cupcakes, spreading it out but leaving a small border around the edge to leave room for the decorative chocolate icing cobweb.
- Make Chocolate Icing: Sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water until the mixture forms a thick, smooth icing suitable for piping.
- Prepare Piping Bag: Transfer the chocolate icing into a piping bag fitted with a fine nozzle. Alternatively, place the icing mixture into the corner of a sandwich bag and snip off a small tip to create a makeshift piping bag.
- Pipe Cobweb Design: Pipe three concentric circles on top of each cupcake using the chocolate icing. Use a toothpick to draw lines from the center to the edge of the cupcake at roughly 2cm intervals, pulling through the circles to create a cobweb effect.
- Set the Icing: Allow the decorated cupcakes to sit for about 20 minutes so the icing can harden slightly before serving, completing the classic Halloween look.
Notes
- Ensure cupcakes are completely cool before applying the cream cheese icing to prevent it from melting.
- The cobweb effect works best if the chocolate icing is thick; adjust water quantity slightly if needed.
- Use good quality cocoa powder for a richer chocolate flavor in both the cupcakes and decoration.
- This recipe yields 9 cupcakes, perfect for a small gathering or children’s party.
- Store iced cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
