There Are No Tricks With This Cupcake Recipe, Just Treats!
Get ready for some mouth watering creepy cupcakes that will be sure to raise your Halloween spirits. We’re lucky to have an avid, semi-professional baker on our team here at Jack Stonehouse who has baked us these delicious treats. They’ve shared their method and twist on the BBC Good Food fudge cake recipe with us so that the beautifully baked treats can be made by you at home! To make the process easier, they used our 5.5L Stand Mixer, but any of our food mixers will do the job perfectly.
The recipe from BBC Good Food that they used and moulded into their own for these cupcakes can be found here – https://www.bbcgoodfood.com/recipes/naughty-chocolate-fudge-cake
Makes 16 cupcakes:
- 150ml sunflower oil
- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tbsp bicarbonate of soda
- 150g caster sugar
- 2 tbsp golden syrup
- 2 large eggs, lightly beaten
- 150ml semi-skimmed milk
For the icing:
- 100g unsalted butter
- 300g icing sugar
- 2 ½ tbsp milk (add more if needed)
- Your choice of food colouring, our baker used green
The BBC Good Food recipe is for 1 whole fudge cake. Our baker used this recipe with a few tweaks to make it ideal for deliciously fudge flavoured cupcakes with a sweet buttercream icing. Keep reading to find out how they did it.
- Heat the oven to 180°C / 160°C fan / gas 4. While waiting for the oven to heat up, line a cupcake baking tin with cases to put your mixture into.
- In a mixing bowl, sieve the flour, cocoa powder and baking soda. Add the caster sugar and then mix well.
- Make a well in the centre of your dry ingredients and add the golden syrup, eggs, sunflower oil and milk. Attach the bowl to your stand mixer and let it whisk the mixture until it is smooth.
- Slowly and carefully pour the mixture into your cupcake cases, making sure that they’re evenly filled. Bake them for 20 minutes until risen and firm to the touch.
- Remove the cupcakes from the oven once done and let them cool before decorating.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar then add enough of the milk to make the icing fluffy and spreadable. Add your chosen food colouring and whisk until evenly spread throughout the icing. You can use your stand mixer for the icing to get spectacular results.
- Spoon the icing into a piping bag and swirl onto your cooled down cupcakes. Finish them off with some Halloween decorations to make them eer-resistible.