| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
patties
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Ingredients
- 3/4 cup + 2 tablespoons Plain Flour
- 1/4 cup + 2 tablespoons Cocoa Powder
- 3/4 teaspoon Baking powder
- 3/4 teaspoon Bi-Carbonate Soda
- 1/4 teaspoon Salt
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg at room temperature
- 1/2 cup Milk
- 1/4 cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup boiling Water
Butter Cream Icing:
- 250 g Unsalted Butter softened
- 4+1/2 cups Pure Icing Sugar
- 1/2 cup Cocoa Powder
- 2 teaspoons Vanilla Essence
- 4 teaspoons Full Cream Milk
- 12 Chocolate Cookies cut in half
- 24 edible Candy Eyes
Ingredients
Butter Cream Icing:
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Instructions
- Preheat oven to 180°C conventional or 160°C fan-forced.
- Line 12 x 1/3 cup capacity muffin tin with cupcake patties.
- Sift the dry ingredients into a large bowl.
- Add the sugars and stir to combine.
- Add the egg, milk, oil and vanilla and beat until combined.
- Add the boiling water and mix until just combined.
- Pour the batter into each patty case until 3/4 full.
- Bake for 20 to 22 minutes or until cake skewer inserted into the centre comes out clean.
- Allow to cool.
To Make Butter Cream Icing:
- Beat butter with icing sugar using an electric mixer until light and fluffy.
- Beat in cocoa powder, vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary.
To Decorate:
- Pipe butter cream onto each cupcake in a swirling pattern.
- Position eyes and biscuits on the buttercream to create a bat.
Recipe Notes
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