Whether you like it or not, stores are full of decorative items and products for Halloween, the spooky holiday imported from the USA. Unfortunately, vegan options are often lacking, which is why we’re baking our own cool spider web cupcakes today, made with 100% plant-based ingredients. A dark chocolate batter filled with two kinds of chocolate chips is topped with bright green matcha mint cream and spooky chocolate spiders complete with webs. HAPPY HALLOWEEN!
Ingredients
For 12 cupcakes
For the cupcake batter
- 180 g flour
- 270 ml oat milk
- 150 g sugar
- 90 ml sunflower oil
- 50 g cocoa powder
- 12 pieces iChoc White Vanilla Chocolate
- 6 pieces iChoc Classic Chocolate
- 1,5 tsp soy flour
- 1 level tsp baking powder
- 2 pinches dried vanilla
- 2 pinches salt
For the topping cream
- 1,5 packs well-chilled vegan cream
- 4 heaped tsp Matcha
- 1 - 4 drops mint oil (depending on taste)
- 3 sachets whipped cream stabilizer
- Sugar to sweeten, if desired
For the spider and web decoration
- 2 bars iChoc White Vanilla Chocolate
- 18 pieces iChoc Classic Chocolate
Also
- Piping bag with various nozzles
- Muffin tin
- 12 muffin paper cases
How to make it
Making the spiders and webs:
Please note: Prepare the chocolate decorations the evening before so that the chocolate can harden at room temperature. If the melted chocolate is too runny, simply leave it at room temperature for another half hour, stirring occasionally.
1. Melt 2 bars of iChoc White Vanilla in a Bain-marie.
2. Once the melted chocolate has the right, slightly viscous consistency, fill a piping bag with the finest nozzle and “paint” spider webs on baking paper. If necessary, make minor corrections with a toothpick.
3. Proceed in a similar manner with the spiders. To do this, melt 18 pieces of “iChoc Classic” in a bain-marie.
4. Leave the finished spiders and webs to harden for a few hours (e.g. overnight).
Preparation of the cupcakes:
1.Place all ingredients except the chocolate chips in a bowl and mix well with a hand mixer.
2. Chop the chocolate chips with a knife and stir into the batter.
3. Preheat the oven to 180 °C (160 °C fan oven).
4. Line a muffin tin with paper cases and divide the batter evenly between them.
5. Bake the cupcakes for approx. 16 minutes, then carefully remove them from the tin and leave to cool completely.
Preparation of the topping cream:
1. Place all ingredients in a bowl and beat with a hand mixer until a fluffy, green cream is formed.
2. If the cream is not sweet enough, add a little more sugar.
Decoration:
1. Fill a piping bag with the topping cream and decorate the cupcakes as desired.
2. Carefully (!) remove the cobwebs and spiders from the baking paper and place them on the icing as desired.