Ingredients:
For the Cakes:
135g plain flour
30g cocoa powder
1 1/2 tsp baking powder
150g caster sugar
60g butter, softened
1 egg
8 tbsp milk
For the Cream Cheese Icing:
60g cream cheese
60g butter, softened
120g icing sugar, sifted
1/2 tsp vanilla extract
For the Chocolate Icing:
30g icing sugar
1 tbsp cocoa powder
Method:
For the cakes, sift together the cocoa powder, flour and baking powder into a bowl. Add the sugar and butter then beat the mixture together until thoroughly combined. Now add the egg and milk and beat until the batter is thick and smooth.
Divide this batter between individual silicone moulds or tart tins lined with paper cases. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until cooked through and golden brown on top. Transfer to a wire rack to cool.
When cold, prepare the cream cheese icing. Beat together the cream cheese and butter together in a bowl until thoroughly combined then beat in the icing sugar and vanilla extract until well mixed. Spoon the resultant icing over the top of the cakes, ensuring that you leave a small border around the edge.
Now make the chocolate icing. Sift the icing sugar and cocoa powder into a small bowl. Add 2 tbsp of water to this mix to form a smooth, thick, icing. Transfer the resultant mixture to a piping bag fitted with a fine nozzle. Carefully pipe three concentric circles onto the top of each cupcake. Now add a small circle in the middle. Take a toothpick and run it's end from the centre to the edge of the cupcake, going through each circle of brown icing and setting the lines about 2cm apart. This way you get a spider web pattern on the top of each cake.
Set aside for 20 minutes to allow the icing to harden before serving.
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