200g caster sugar
4 large eggs
4 tbsp hot water
200g self raising flour
1/2 tsp baking powder
100g chocolate chips
Preheat oven to 180ºC.
Prep cupcake tin.
Combine eggs, sugar and butter, mix cocoa and water and add to mixture.
Then add flour and baking powder.
Mix for abbot 2-3 minutes.
Divide into cupcake tin and bake for 20-25 minutes until a cocktail stick comes out clean.
1block of unsalted butter
6 heaped tablespoons (or more) Icing sugar
1 tsp vanilla extract
Beat the butter until smooth.
Add 2-3 tbsps of icing sugar at a time.
Then add vanilla extract.
Then add 2-3more tbsps of icing sugar.
For this frosting I kept adding icing sugar until I got the consistency that I wanted.
So add as little as or as much as you want!
The pumpkins were made from sugar paste and a cocktail stick.
The Spider webs and scary face was just black colouring and icing sugar and a teeny nozzle.