Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
There’s no trick to this simple but scrummy Halloween Chocolate Witch Cupcakes (witch cauldrons and feet) recipe from in the Kitchen with Kate. Ready in next to no time, get creative with our ghoulish green frosting and delish decorations.
There’s no trick to this simple but scrummy Halloween Chocolate Witch Cupcakes (witch cauldrons and feet) recipe from in the Kitchen with Kate. Ready in next to no time, get creative with our ghoulish green frosting and delish decorations.
Prep time
45 minutes
Cooking time
22 minutes
Servings
16
Difficulty
Easy
Ingredients
For the cupcakes
200 grams plain flour
45 grams cocoa powder
1 level tsp baking powder
100 grams soft light brown sugar
180 grams caster sugar
80 grams Stork with Butter
240 ml semi skimmed milk
2 medium eggs
1 tsp vanilla extract
For the frosting
350 grams icing sugar
150 grams Stork with Butter
1-2 tbsp semi skimmed milk
To decorate
Green gel food colour
Black molding icing
Straws
Sprinkles
Mini sweets for cauldron
Instructions
Steps
Preheat oven to 180ºC. Sift the dry ingredients together into a bowl.
In a separate bowl beat together the Stork with Butter and two types of sugar until blended. Meanwhile, in another bowl/jug whisk together the milk, eggs and vanilla extract. Add 1/2 of the wet ingredients into the buttery mixture and mix on a slow/medium speed followed by adding in all of the dry ingredients gradually. Scrape down your bowl and slowly beat in the remaining wet ingredients.
Once the mixture is smooth, evenly divide it into the cupcake cases.
Bake in the oven for 18-22 minutes or until a skewer comes out clean.
For the frosting, sift the icing sugar into a bowl and beat it into the Stork with Butter. Once sandy pour in the milk to combine. Beat for a good 5 minutes until the icing is paler in colour and is light and fluffy. Add in colouring and beat until well combined. Place the icing into 2 piping bags. One fitted with a star tip and the other with a round tip.
Pipe swirls using the star tip onto half of the cupcakes. Decorate with sprinkles.
For the witches legs. Cut straws into thirds and mold a shoe onto the end of each straw using black icing. Place two into each swirled cupcake.
For the cauldron cupcakes, cut a circular dome out of the top of the remaining cupcakes, leaving a small boarder. Use the round tip to pipe icing into the hole and let it flow over.
