Halloween Chocolate Cupcakes

Ingredients

• 210g plain flour
• 5 tbsp. cocoa powder
• ¼ tsp. fine salt
• 1 tsp baking powder
• 200g light brown sugar
• 225ml water
• 75ml vegetable oil
• 1 tsp. vanilla extract
• 1 tbsp. white wine or cider vinegar

Chocolate Cream Cheese Icing Ingredients

• 110g Softened unsalted Butter
  1/3 tsp. Fine sea salt
  340g Cream Cheese
  550g Icing Sugar
  250g 70% Chocolate melted

Method:

1. Pre-heat the oven to 175C.
2. Line your muffin/cupcake tin with paper muffin liners
3. In a medium bowl, mix together the; flour, cocoa powder, baking powder & salt until well combined.
4. In another medium bowl, whisk together the; brown sugar, water, oil, vinegar & vanilla extract.
5. Make a well in the centre of the dry ingredients and slowly stir in the wet ingredients, combining until just smooth.
6. Take care not to over-mix the batter or you won’t end up with nice, tender cupcakes.
7. Divide the batter evenly across the muffin cups and bake in the pre-heated oven for approx. 20-25 minutes, or until the cupcakes feel slightly springy to touch.
8. The cupcakes will keep well in an air-tight container for up to 3 days.
9. If desired, when the cupcakes are cool, you can frost them with icing or buttercream.

Chocolate Cream Cheese Icing

1. Mix the soft butter and sea salt with paddle attachment in your stand mixer until smooth.
2. Add in the cream cheese and mix well to combine.
3. Add the icing sugar in two stages, beating well in between.
4. Add the melted chocolate slowly whilst mixing on a slow speed.