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Zombie Cupcakes

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Zombie Cupcakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
0
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Ingredients

for
12
For the cupcakes
½ cup
0.333 cup
superfine caster sugar
2 tablespoons
2
1 cup
1 teaspoon
¼ cup
½ cup
½ cup
For the buttercream
cup
2 ¾ cups
1 tablespoon
strong, black Coffee
To decorate
1 cup
1 cup
grated, plain Dark chocolate (70% cocoa solids, chopped)
4
Chocolate cookie (crushed to crumbs)
sugar tombstones Decorative ornament

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a bun tin.
2.
Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the coffee until smooth.
6.
Spread the buttercream over the top of the cakes.
7.
Press pieces of gumpaste into a 'ghoulish hand' silicone mould. Leave to dry.
8.
Using a fine brush, paint brown streaks on the the hands, as in the photo. Leave to dry.
9.
Mix together the grated chocolate and crumbs and sprinkle over the buttercream.
10.
Insert a hand and a tombstone into each cake.