Double chocolate pumpkin cupcakes

Preparation time: 20-30 minutes

Cooking time: 15-20 minutes

Makes: 24

Beautiful, rich double chocolate cupcakes with pumpkin seeds and sugarpaste pumpkins.

Ingredients

For the cupcake mixture:
8oz Butter
8oz Caster sugar
4 Eggs
6oz Self raising flour
2oz Cocoa powder
Flat tsp of baking powder
1oz Chocolate chips
1oz Pumpkin seeds

For the pumpkins (I only made 6):
Orange sugarpaste
Black food colouring
Green food colouring
4tsp Icing sugar
Small pumpkin mould

For the icing:
2oz Cocoa powder
3½oz Butter
7oz Icing sugar
1tsp Vanilla extract
Milk

Method:

1. Preheat the oven to 180°C and fill 2 cupcake trays with cases. In a small pumpkin mould, fill it with orange sugarpaste and use your fingers to push it into the mould. Carefully use a cocktail stick to remove the sugarpaste from the mould. Make 2 sets of icing, one black and one green. To make the icing you will need two bowls. Put 2tsp of icing sugar into both bowls and add a few drops of water into each one. Mix until combined then in one bowl add a drop of green colouring and in the other bowl add black colouring. Stir until fully combined.

2. When you have make your icing then you can start to fill in the pumpkins. Set aside your pumpkins to let them dry before placing onto the cakes. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light, fluffy and looks like whipped cream. From there, add in all the eggs, flour, cocoa powder and baking powder and carry on mixing until combined. On a chopping board dice the pumpkin seeds up until very fine. Add in the seeds and chocolate chips and fold in with a metal spoon.

3. Add 2 heaped tsp's of mixture into each cupcake case, then put in the oven for 15-20 minutes until cooked. When they have cooked, take them out of the oven and set aside to fully cool. When they have cooled you can start the icing. To make the icing, mix the butter with an electric whisk until light and fluffy. Then add in the cocoa powder and icing sugar and continue mixing. Add a few drops of milk to loosen it up if the mixture is a little stiff.

4. Spoon the mixture into a piping bag using any nozzle you want. Then pipe the icing onto the cupcakes and from there you can place your little pumpkins on top of the icing.

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