Can be made for Halloween or as a cupcake treat for anytime of the year.
125g unsalted butter
45g chopped dark chocolate
1¾ oups (260g) self-raising
¾ cup (1658) caster (superfine) sugar
12 teaspoon baking powder (for extra puff)
2 eggs, lightly beaten (in a small bowl)
2 teaspoons vanilla extract
2 tablespoons cocoa powder
½ cup (125m1) milk
Preheat oven to 160°C (325 F). Line 12 × ½-cup-capacity (125ml) muffin tins with paper cupcake cases.
Place the butter and chocolate in a small saucepan over low heat, stirring with a spatula, until melted.
Place the flour, sugar and baking powder, and coco powder in a big bowl and, using a whisk, mix to combine.
Add the melted butter, the eggs, vanilla and milk and whisk until well combined and smooth.
Spoon the mixture into the prepared tins.
Bake for 20 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move onto wire racks to cool completely, before spreading with your spooky icing and decorating cupcakes.
We made chocolate icing and raided the Halloween section at woolies for the decorations.
Recipe adapted from Donna Hay Kids