Vegan Chocolate Ghost Cupcakes

With spooky season upon us, we've teamed up with Jess Murray (aka @life_of_jessm) to give you vegan chocolate Ghost Cupcakes using our Smooth Choc M:lk® Choc Bars and brand-new Nutty Choc Balls. 

You should give them a try, they're ghoulishly good! 

Ingredients - Serves 6 people

Sponge

• 180g self raising flour 
• 45g cocoa powder 
• 150g light brown sugar 
• 200ml almond milk 
• 1 tsp vanilla extract 
• 90ml vegetable oil 
• 1 tsp white wine vinegar 

Chocolate Icing

• 150g dairy free butter 
• 1 tsp vanilla extract 
• 250g icing sugar 
• 4 LoveRaw Smooth Choc M:lk Choc Bars (120g) 

Decorations

• 6 LoveRaw Nutty Choc Balls
• White fondant icing 
• Edible silver powder  
• Edible googly eyes 

Method:

1. Preheat your oven to 180C/160C fan, and prepare your cupcake tin with cupcake cases. 
2. In a large bowl, add your flour, sugar and cocoa powder. Whisk together so they're evenly distributed.
3. Pour in your milk, vanilla, oil and vinegar. Mix until smooth.
4. Split evenly between your 6 cupcake cases, and bake for 15-20 minutes.
5. Once baked, leave to cool. 
6. Carefully melt your LoveRaw M:lk® Choc until smooth. Leave to cool slightly. 
7. Beat your dairy free butter on its own briefly to smooth it. 
8. Add in your icing sugar and vanilla and beat again until smooth. 
9. Add in the melted chocolate, and beat again. 
10. Pipe the icing onto your cupcakes. 
11. Top each cupcake with a LoveRaw Nutty Choc Ball.
12. Roll out your fondant icing into 6 thin circles. Dust the corners with the silver powder. 
13. Drape a fondant icing circle over each cake and ruffle the edges. 
14. Finish each ghost with 2 googly eyes and enjoy your spooky bake!