Delight (or scare!) your friends with Sally Bee's batch of delicious chocolate cupcakes with a fudgey-toffee middle. But that's not the surprise! One of the batch has an scary added extra - so will your cupcake be delicious or... wha ha ha...
Sally Bee says: 'I love all this scary stuff! One of the cakes has chilli flakes in it. When you bite into it, the first ten seconds feel just like a normal chocolate cupcake, and then the chilli kicks in. I've checked it out with a doc - this is perfectly safe for children, in fact I've tried it out on my kids and it had the desired effect, just a bit of funny face pulling and a 'eurk', but nothing more than that!
Makes: 12 cakes
Great tip: Take eggs and butter out of the fridge the night before to bring them to room temperature
200 g soft butter
200g golden caster sugar
4 medium eggs
190g self-raising flour
15g cocoa powder
Handful chocolate chips (optional)
2 small finger os fudge bars, each chopped into 6
Shhh... 1/4 teaspoon dried chilli flakes
Prepare a bun tin with colourful cupcake cases.
1. Preheat oven to 200C
2. Start by creaming together the butter and sugar until pale and fluffy. (I prefer to use an electric whisk for this)
3. Then add the eggs and whisk until combined and light
4. Sieve the flour, baking powder and cocoa powder into the cake mixture and stir using a big metal spoon to combine. Don't over mix.
5. Add the chocolate chips using the metal spoon, and mix gently
6. Spoon the mixture into 11 of the cases, keeping one portion aside
7. In this last cupcake mixture, add the dried chilli flakes. Maybe use a special cake case so that you know which one is the trick!
8. Just before popping in the oven, place a piece of fudge finger on top of each cake, this will melt into the middle when cooking. Delicious.
9. Cook for 13-16 minutes until a skewer entered into the middle of the cake comes out clean, (remember though, you will have a soft toffee/fudgy bit in the very middle so avoid that with your skewer!)
10. Set aside to cool completely before decorating
To decorate the cakes
1. Mix a little butter with icing sugar until well combined and quite firm
2. Use some natural food colouring to make half of it orange and half of it green
3. Decorate using mini marshmallows as teeth and eyes, liquorice laces spewing out of the mouth, food colouring dribbles, especially red for blood. Popping candy is great to add a little extra surprise on top of the cakes, but put this on just before it is eaten otherwise it'll explode before it hits your mouth!
4. You can also hide sour jelly sweets inside the cakes before you decorate them. Once the cakes are cooled, you can cut a lid out, take out a bit of the middle sponge and replace with a sour sweetie; then pop the lid back on and decorate as above.
Surprise Halloween ice-cream cones
As an alternative to handing out sweets you trick or treaters, you could get your own back by handing out Surprise Halloween ice-cream cones!
Make the cake mixture exactly as above, but instead of putting the mixture in cupcake cases, bake it in flat bottomed wafer ice-cream cones. Divide the mixture between 12 cones, and place on a baking sheet to bake for the same amount of time. You can still make one of the batch a trick by adding the chilli flakes before cooking and decorate as scarily as you dare! Wrap in black and orange tissue paper ready to hand out to anyone that dares knock on your door this Halloween...