This week, of course, I have a Halloween themed treat for you: Chocolate & orange cupcakes with a spider web design. A nice and fluffy orange flavour cupcake topped with smooth chocolate ganache – these are an absolute dream. To make them look fitting for Halloween, I have dyed the batter a really nice, bright orange.
These are a great activity to do with your kids for Halloween as well. They are not too difficult to make, which is great for little hands. They can help weigh out the ingredients, put the batter into the cases and then help decorating them.
I’ve made these in white cupcake cases so the orange colour of the cake shines through, but they would also look really great in Halloween themed cases! They are an easy enough treat to make just for your family but are also great to bring to a Halloween party or to put out for your own Halloween party spread.
For 12 Cupcakes
You will need
For the cakes
150g butter, softened
150g caster sugar
Pinch of salt
1 tsp vanilla extract
200g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
Zest of 2 oranges
4 tbsp orange juice
Orange food colouring
For the ganache topping
100g white chocolate, chopped
150g equal mix of milk and dark chocolate, chopped
Before you make the cupcakes, make the ganache so it has time to cool and set. Put 50g of the cream into a small bowl and heat in the microwave until it just starts to bubble around the edge. Add the white chocolate and leave for a couple of minutes. Then stir until all the chocolate has melted and the ganache is nice and smooth. Repeat the same with the rest of the cream and then mix of milk and dark chocolate. Cover both bowls and put in the fridge to set.
Preheat the oven to 170°C / gas mark 4 and line a 12-hole muffin tin with cupcake cases.
Beat the butter with the sugar, salt and vanilla for about 5 minutes with an electric hand mixer or in a stand mixer. Add the eggs one at a time, mixing well between each addition. Sift in the flour, baking powder and bicarbonate of soda and fold in until just combined. Add the orange zest, juice and some orange food colouring and mix until combined. Add as much food colouring as you need to get the shade of orange you want.
Using two spoons, divide the batter evenly between the cupcakes cases and bake for about 20 minutes, or until a toothpick inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes, then place on a cooling rack to cool completely.
Once the cupcakes are cool and the ganache has set to a spreadable consistency, spread a generous spoonful of the dark ganache onto each cupcake and smooth it out. Spoon the white ganache into a piping bag and cut a small piece off the end to make a small hole. Pipe a dot of white ganache in the middle on top of the cupcake and 3 concentric circles around it. Take a toothpick and drag it from the dot in the middle to the edge about 6-8 times around the entire cupcake. Repeat this with the rest of the cupcakes, then leave to set for about 10 minutes. They will keep for 3 days in an airtight container.