• Rustic Mamma

Spooky & Delicious Halloween Chocolate Cupcakes

Updated: May 22, 2020



The spookiest of treats. There is the point where we are divided. There are those of us who are team Vanilla all the way OR team Chocolate and then there are the odd few who like chocolate frosted vanilla cake.


I make the best vanilla cupcakes and chocolate would be almost above that. Click here for my very vanilla cupcakes recipe. I love to achieve the most moisture possible and a decadent chocolate flavour that leaves you satisfied and not with a sickly aftertaste. I also come from a vegan chocolate cake background and my friends at Candle 79 in NYC give me a run for my money. Sharing is a must, but only because I want other desserts, I am a sampler at heart, just give me a bite of everything!


Over my years and running my former company The Vegan Housewife I came up with my own recipe. I now have one that can be made by vegans and non vegans alike. Sometimes with recipes you can just substitute the ingredients and then make a non animal product version.


Here is what you will need to make the most mouthwatering, delectable chocolate cupcakes.


Utterly sinful! Eat at your own risk!


CUPCAKE BATTER


INGREDIENTS

1 1/2 cups of flour

1 1/2 cups of sugar

2/3 cup cocoa powder (unsweetened)

2 tspns baking soda

1 tspn baking powder

Pinch salt

2 eggs

3/4 cup milk

1 tablespoon vinegar

1/2 cup water ( add more if the consistency is too thick

1/4 cup oil

1 tspn vanilla extract


METHOD

Preheat oven to 350 F. Line muffin pans, depending on the theme I use plain white or silver

Mix together dry ingredients flour, sugar, cocoa, baking soda, baking powder and salt

Milk on low adding eggs, milk, vinegar, oil and vanilla and gradually add water

Beat on medium, you want a thick pancake batter like consistency

Half fill with batter

Give the pan a shimmy shake tap

Check after 12 minutes and rotate if necessary

Use the tooth pick to test

You don’t want to over cook or dry them out

Cool on rack and frost once cool


I only use buttercream for the cupcakes because of the way I want to decorate them. For the cake version I definitely use ganache. You can always use ganache for the cupcakes too but you wont get the volumes and design if you are doing them for Halloween or the likes. For a birthday or dinner party sure knock yourself out. Also I have done so many tests of recipe variations and the one I prefer is Cupcake Jemma’s recipe from Crumbs and Doilies in the UK.


BUTTERCREAM FROSTING


INGREDIENTS

3 1/2 cups icing (powdered) sugar

7/8 cup of butter (room temperature)

1/4 cup of cocoa powder (unsweetened)

2 Tblspns of milk

1/2 a tspn of vanilla extract


METHOD

using a mixer whip butter on medium speed for 3 minutes

add 1/2 the icing sugar and mix for 10 seconds to get it combined, add the remaining sugar and cocoa powder, mix for a further 3 minutes

turn down low and add the milk mix for 3 more minutes, scrape side with a spatula

add vanilla or the flavouring and mix for 2 minutes


Store in a air tight container. Stays fresh for 3 days


When I make a chocolate cake it must be three things, moist and not like play dough, have a hybrid density that again is not like play dough but is not too fluffy, and always have ganache. If you are having chocolate cake go big or go home! Click here for a link to the cake version


Trick or treat?



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