I’ve never been a Halloween type of person. I have legitimate reasons for this: outside of the US, it just isn’t a big deal. Certainly not in Belgium, were you might buy a costume in the supermarket but nobody goes trick-or-treating.
In the UK, it’s a bit different: we’re heavily influenced by the US culture, especially when it comes to TV and music, and Halloween gets a bizarre status. It’s here, we don’t want to be rude and ignore it, but I’ve rarely seen kids trick-or-treating. Uni students will have Halloween themed parties and supermarkets try their best to make as much money off selling customs to little kids, but really… we’re all just politely waiting for Halloween to be over so we can openly start celebrating Christmas. (At least that’s what I do.)
This year, however, I’m invited to a small Halloween party at my friend Vanessa’s (who grew up in the US, so I assume she’ll know how to throw a good party!). So I will dress up and go out, for once. Plus, all these cute Halloween recipes have been flooding my Bloglovin’ dash and despite myself I got a just a little bit excited. When I saw this recipe on the Food Network’s twitter feed, I was sold. I had to try them!
How cute are my witchy cupcakes, eh? They’d make a killing (hehe) at a Halloween party, especially for kids. They’re super fun to make, and because there are quite a few elements to put together (cupcake + icing + cones + decorating) you can make this a group effort.
Ding dong! The witch is dead! The wicked witch is dead!
Mint Chocolate Witches' Hats Cupcakes
Notes: The buttercream recipe makes plenty extra – use to decorate a cake or just pig out and have it as pudding.
For the cupcakes (based on Basic Chocolate Cupcake from Vegan Cupcakes Take Over The World):
150g (1 cup) spelt flour
3/4 tsp baking powder
50g (1/3 cup) cocoa powder
100g (1/2 cup) brown sugar
250ml (1 cup) soya milk
1 tsp apple cider vinegar
1 tsp vanilla paste/essence
1 1/2 tbsp olive or vegetable oil
For the green mint cream filling:
125ml (1/2 cup) coconut cream, chilled
1-2 drops mint extract
1 tsp green food colouring
For the chocolate buttercream:
500g (1lb) icing (confectioner’s) sugar
250g (1 cup) vegan butter
3 tbsp cocoa powder
3-4 drops mint extract
For the witches’ hats:
12 ice cream cones
300g (10.5 oz) dark chocolate, chopped
1 tbsp coconut oil
1-2 tbsp soya milk
100g (3.5 oz) marzipan
a few drops of green food colouring
a black cake decorator pen (easily found in the home baking section of the supermarket)
1. Pre-heat the oven to 180ºC (350ºF). Line or grease a dozen cupcake moulds.
2. In a cup, add the soya milk and apple cider vinegar and set aside to curdle.
3. Sift the first three ingredients for the cupcakes into a large mixing bowl, and add the brown sugar. Fold in all the wet ingredients.
4. Pour a generous tablespoon of cupcake batter into each cupcake mould. Bake for 20-22 minutes, then cool on a wire rack.
5. Meanwhile, prepare the buttercream: whether using electric beaters or beating by hand, it’s best to start beating all of the butter and some of the icing sugar with the mint extract and cocoa, adding a little icing sugar at a time. The buttercream should be fairly stiff by the time all the sugar is used. Refrigerate until needed.
6. When the cupcakes are completely cooled, cut a small cylindrical hole out of each cupcake by using an apple corer. Mix the ingredients for the mint coconut cream filling in a small bowl and pour into the holes in the cupcakes. You will have leftover cream.
7. Ice the cupcakes, using a large star-shaped nozzle and starting out from the outside, circling the cupcake to finish at the centre of the cupcake. Refrigerate for now.
8. Melt the chopped chocolate, soya milk and coconut oil in a medium-sized saucepan on medium heat. Stir continuously with a wooden spoon to prevent the chocolate from burning. When it’s completely melted, remove from the heat. Dip in the twelve ice cream cones (this will get messy), then place them, hat tips up, on a wire rack. Place in the fridge to set more quickly.
9. Roll the marzipan and food colouring into a uniform ball. Roll out flat on a clean surface to about 3mm thick, and cut into thin strips of about 5 cm (2 inches). Wrap these around the base of the cones to form a ribbon on the witches’ hats. Use the black cake decorator pen to to draw a black square, like a buckle, on the green ribbon.
10. Lastly, pin the hats onto the iced cupcakes.
Enjoy within 1-2 days as the cupcakes will get a bit stale after that and the cones will lose their crunch.
What are you doing for Halloween this year? What/who are you dressing up as and what are you making for the party? Talk to me in the comments below 🙂