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Chocolate Halloween Cupcakes
Chocolate Halloween Cupcakes
Desserts

Chocolate Halloween Cupcakes

15 mins
30 mins
Moderate
12
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  • Ingredients
  • Method

Ingredients

  • 125g dark chocolate, chopped
  • 1 cup water
  • 125g butter, diced and softened
  • 1¼ cups Chelsea Caster Sugar
  • 3 extra large eggs
  • 2 cups plain flour
  • 1½ tsp baking powder
  • ¼ cup cocoa
  • To Decorate
  • 150g butter, diced and softened
  • 125g Chelsea Vanilla Icing Sugar
  • 125g Chelsea Chocolate Icing Sugar
  • 6 tsp water
  • Edible eyes
  • Liquorice Strips
  • Black fondant icing

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

Pre-heat oven to 150°C fan-forced. Place large cake cases into muffin pans.
Combine chocolate and water in a saucepan and heat gently until chocolate has melted. Allow to cool.
Place butter and Chelsea Caster Sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition.
Sift the flour, baking powder and cocoa. Gradually fold into the butter mixture until well combined. Add cooled chocolate mixture, beating until smooth. Spoon mixture between cake cases and bake for 30 mins. Remove to a cooling rack to cool completely.
For the buttercream icing, divide butter into 2 mixing bowls then beat each until soft and creamy. Gradually add Chelsea Vanilla Icing Sugar and 3 tsp water until mix is smooth. Transfer to a piping bag with a round nozzle and pipe peaks on each cupcake. Repeat with Chelsea Chocolate Icing Sugar
Decorate with edible eyes, liquorice strips and fondant icing shaped into witches hats.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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