Triple Chocolate Halloween Cupcakes (with a gooey choc centre)

Soft, rich, and just the right amount of spooky. These triple-choc cupcakes hide a molten middle of our new Choco Love spread and finish with a silky chocolate buttercream. Perfect for parties… or a solo taste test in the kitchen. We won’t tell.

You’ll need (12 cupcakes)

Cupcakes

• 120g dairy-free butter

• 145ml dairy-free milk

• 200g self-raising flour

• 200g caster sugar

• 50g cocoa powder

• 1 tsp baking powder

• 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flax + 3 tbsp water)

• 100g LoveRaw Choco Love spread

• 12 edible wafer spider webs (optional but cute)
  
  

Buttercream

• 150g dairy-free butter

• 180g icing sugar, sifted

• 25g cocoa powder, sifted

• 2 tbsp dairy-free milk

Method

1. Heat oven to 180°C and line a muffin tin with 12 cases.

2. Melt butter with milk over low heat.

3. In a bowl, whisk flour, sugar, cocoa, baking powder.

4. Add melted butter mixture + aquafaba/flax egg. Whisk to a smooth batter.

5. Divide between cases; bake ~25 mins (skewer should come out clean).

6. Cool on a rack. Core each cupcake centre.

7. Warm Choco Love for ~25 seconds, spoon into the centres, and pop the tops back on.

8. Buttercream: beat butter until pale; add icing sugar + cocoa; beat again, adding milk until light and fluffy.

9. Pipe tall swirls, finish with wafer webs. Boo-tiful.
   
   

Sweet little perk

Until 31.10, a free jar of Choco Love is yours on orders £50+ at eatloveraw.com. Stock up for spooky baking and cosy nights in.