Halloween Cupcakes

It's not Halloween anymore, but I was waiting on what I need to do this to arrive in the post. Better late than never! I got lazy and only made four bats. Also, depending on how much icing you like to put on your cupcakes, you might want to make a litte extra. Enjoy :)

Gooey chocolate vanilla cupcakes with buttercream icing

Chocolate Bats:

• Mini Bat shaped cookie cutter (or anything else halloween shaped)
• Chocolate Melts

1. Fill a pot halfway with hot water, and put on the stove to boil. When boiling, remove from heat and place a metal bowl over.
2. Fill this bowl with the chocolate melts, and stir while the chocolate melts.
3. Line a plate with baking paper, and place your cookie cutter on this. Spoon your melted chocolate in this.
4. Stick in the freezer till in hardens.
5. Push the chocolate out of the cookie cutter. Unfortunately, you'll probably have to do this one at a time.

Gooey Chocolate Vanilla Cupcakes:

125g unsalted butter, softened

1/2 cup & 2 tbsp caster sugar

1/2 tsp pure vanilla extract

2 large eggs, room temperature

1 cup flour

1 tsp baking powder

3 tbsp milk, warmed for 10 seconds in the microwave

 Block of chocolate

1. Preheat oven to 180°C. Line a 12 hole muffin pan with cupcake cases.
2. Cream the butter and sugar, then beat in the vanilla extract. Beat in the eggs one at a time. Sift in the flour and baking powder and beat. Pour in the warm milk and beat well.
3. Fill cupcake holders up to half way with the mixture, then place in two pieces of chocolate. Fill the rest of the holder.
4. Bake for 20 minutes.

Buttercream Icing:

• 150g unsalted butter
• 2 cups icing sugar
• 2-3 tbsp hot water
• 1 tsp vanilla essence
• Red and yellow food colouring

1. Beat the butter until smooth and pale. Add the icing sugar half a cup at a time. Add hot water until icing is at your desired consistancy. Beat in essence. Add red and yellow food colouring until you get the orange you want.