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125g soft butter
125g caster sugar
3 free range organic eggs
150g self-raising flour
2 tablespoons cocoa
1 tablespoon milk
75g Tony's milk chocolate
Decoration
150g Tony's milk chocolate
6 speculoos biscuits
rolfondant: orange, green,
light brown, black and white
Mix the butter creamy in 5 minutes.
Beat in the sugar.
Then beat in the eggs.
Sift the flour and cocoa and stir.
Fold the flour in parts into the butter mixture.
Fold it in until you have a smooth batter.
Then fold the milk into the batter.
Preheat the oven to 175°C
Fold the chocolate into the batter.
Place paper molds into the cupcake tin.
Fill them approximately evenly with chocolate batter.
Bake the cupcakes for +/- 20 minutes.
Check if they are cooked with a skewer.
Let cool for 5-10 minutes in the tin.
Then cool completely on a wire rack.
While the cupcakes cool completely we melt chocolate and make Halloween decorations
Melt the chocolate au bain marie.
Dip the cupcakes into the chocolate.
Let the chocolate set.
Meanwhile we make pumpkins and tombstones with fondant icing and biscuits
Roll pumpkins of fondant icing.
Knead white and black fondant.
Roll out and put on the biscuits.
Cut the fondant to size.
Press the fondant on with a drop of water.
Three parts are ready.
Let's make the last one.
Roll some fondant in your palm and shape it into words.
Stick all decorations in and on the Halloween cupcakes.
Wishing you a Happy Halloween, with lots of fun!