Surprise your trick-or-treaters with these delicious cupcakes with pumpkins. A delicious sponge decorated with chocolate cobwebs, best served with candy spiders.

Ingredients

175g (6 oz) Stork Tub

175g (6 oz) golden caster sugar

300g (11 oz) self raising flour, sieved

3 medium eggs

5 tablespoons milk

½ teaspoon baking powder

100g cooked pumpkin or butternut squash, mashed

50g chocolate and hazelnut spread

Zest of 1 orange

Topping

115g icing sugar

A little orange juice

55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread

Liquorice sweets and laces to decorate

Equipment

A 12-cup muffin tin, each cup lined with a cupcake cases

A small piping bag of folded grease-proof paper

Method

  1. Preheat the oven to 200°C, 180°C fan oven, Gas mark 6.  Then place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
  2. Stir in pumpkin mash and orange zest.
  3. Divide half the mixture evenly between the 12 paper cases.
  4. Add a half teaspoon chocolate spread and then top with remaining mix.  Bake in a pre-heated oven for 20-25 minutes. 
  5. Add a little orange juice to the icing sugar until thick and spread over the muffins.
  6. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.

Thanks to Stork for this recipe.