Soft and fluffy on the inside with a decadent festive topping to impress all your spooky guests.

Ingredients

Give 'em Pumpkin to talk about with these Siúcra x Catherine Fulvio's Halloween Pumpkin Mini Cakes. Soft and fluffy in the inside with a decadent festive topping to impress all your spooky guests. 

Makes: 

For the cake sponge

  • 100g Rich Dark Sugar
  • 120g unsalted butter, softened
  • 2 eggs
  • 150g self-raising flour
  • 70g dark chocolate, melted
  • 3 tbsp milk 

For the filling 

  • 120g butter 
  • 200g Icing Sugar 
  • 4 tbsp cocoa powder 
  • ¼ tsp ground cinnamon 
  • 1 orange, zest only  

Roll Out Icing, for the stems and leaves of the pumpkins 

  • Orange colouring 
  • Gold shimmer dust (optional)
  • Materials - mini bundt baking tray

Method

  1. Preheat the oven to 180C /Fan160C/Gas 4. Make sure the mini bundt cake tray is well greased.  
  2. To make the cupcakes, cream the Rich Dark Sugar and butter until pale and fluffy. Whisk in the eggs.
  3. Fold in the flour, melted chocolate and milk to form a batter. 
  4. Spoon the mixture into the tray and bake for about 8 to 11 minutes until cooked i.e. when a skewer is inserted in and it comes out clean.  Allow them to cool in the tin for 10 minutes before turning them out onto a rack to cool completely before sandwiching them together.
  5. To make the butter cream, cream the butter, Icing Sugar, cocoa powder, cinnamon and orange zest together until smooth and light.
  6. To assemble, when the cakes are cold, to form a "pumpkin", sandwich the bases of two mini cakes together with the buttercream.  
  7. Knead an orange colour paste into the Roll Out Icing Sugar. Shape out 6 pumpkin stems and leaves to decorate the cakes. 
  8. Place on the "pumpkins" and dust with golden shimmer. 

Recipe courtesy of Siúcra.