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Trick or treat chocolate cupcakes recipe

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Half the cupcakes are filled with raspberries and custard (treat), while the other half are filled with Marmite caramel (trick). Which cupcake will end up with? Whether you want to give the kids a trick or a treat, these fun cupcakes are sure to give them a spooktacular time. See method

Makes 12 cupcakes
25 mins to prepare and 20 mins to cook
425 calories / serving

Ingredients

150g self-raising flour
50g cocoa powder
pinch of fine sea salt
125g unsalted butter, softened
200g golden caster sugar
75ml whole milk
1 tsp lemon juice
1 large egg
1 tsp vanilla extract

For the buttercream

250g icing sugar
125g unsalted butter, softened
1 tsp vanilla extract
2 tbsp cocoa powder
50g dark chocolate, melted and cooled
1-2 tbsp milk
black food colouring
red food colouring

For the fillings

3 tbsp caramel
½ tsp yeast extract
6 fresh raspberries
2 tbsp tinned custard

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1780kj
425kcal 21%
Fat
21g 31%
Saturates
13g 66%
Sugars
42g 47%
Salt
0.3g 5%

of the reference intake
Carbohydrate 52.8g Protein 4.1g Fibre 2.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with cupcake cases. Combine the flour, cocoa powder and salt in a bowl and set aside.
Beat the butter and sugar together with an electric whisk, until light and fluffy.
Mix the milk and lemon juice together in a measuring jug, then whisk in the egg and vanilla extract. Gradually beat the egg mixture into the butter mixture, until combined.
Sift over the bowl of dry ingredients in three additions, folding through gently each time. Divide the cake mixture between the cases (an ice cream scoop will help) and bake for 18-20 mins, until well risen and a skewer inserted into the middle comes out clean. Set aside on a rack to cool completely.
To make the buttercream, sift the icing sugar into a bowl and set aside. Beat the butter with an electric whisk until light and creamy. Turn the beaters down to their lowest setting and add the icing sugar, then beat until combined. Whisk on the highest setting for 5 mins to make it light and fluffy.
Whisk in the vanilla extract, then divide the buttercream between two bowls. Gently whisk the cocoa powder into one bowl of buttercream, followed by the chocolate and milk, until well combined. Add black food colouring, until the mixture is very dark. Add red food colouring to the other bowl of buttercream and stir until the colour is even throughout. Fill two piping bags fitted with star nozzles with each buttercream and set aside.
Now make the fillings. Combine the caramel and yeast extract in a small bowl. Scoop out a teaspoon of each cupcake. Spoon a teaspoon of the caramel into 6 of the cupcakes. Pop a raspberry into the remaining 6, then cover with custard, until it meets the top of the cupcake.
Pipe rosettes of buttercream onto each cake in a random order to cover the custard, then serve. The cakes will keep for up to a day in an airtight container.

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