Ingredients for 12 servings

Cupcakes

1 vanilla pod

1/2 cup (3.5oz/90g) Genauva dark chocolate gems

3/4 cup (5.5 oz/150g) butter

1 1/4 cup (5.5oz/160g) self-rising flour

2/3 cup (5.5oz/160g) sugar

1 pinch of salt

5 eggs

2 tsp pumpkin spice

¼ cup canned pumpkin

 

Frosting

Orange food color

18 oz package cream cheese, room temperature

1/2 cup unsalted butter

2 cups powdered sugar 

Decoration

Black and orange  colored sugar paste

Halloween cupcakes

dairy-free-chocolate-2

Preparation 

  • Pre heat the oven to 350°F (180°C)
  • Line 12 muffin cups
  • Split the vanilla pod and scrape the seeds out
  • Melt the chocolate in a double sauce pan with the butter
  • Add flour and pumpkin spice
  • Beat the sugar with the salt, eggs and vanilla seeds until creamy
  • Add the flour and combine all ingredients
  • Add the melted chocolate and the diced pumpkin and mix well until fully combined
  • Spoon batter into paper liners until 3/4
  • Bake cupcakes in the middle of the oven for about 20 minutes
  • Remove cupcakes from the pan and let cool completely on a wire rack.\

 

Frosting

  • Beat cream cheese and butter in a bowl, beat in the sugar and food color
  • Chill the frosting 2 hours until firmly enough to pipe
  • Pipe the cupcakes and decorate with witch hats made from black and orange sugar paste

Comments, questions and tips

What’s Your Choconality?

Are you a Bitter Twister Or A Dark Roller?

Click Here To Discover Yourself