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Delicious scaretastic slime cupcakes with a black chocolate sponge, chocolate black buttercream frosting, and a gooey white chocolate slime drizzle and centre!
When I think of halloween, I think of all things scaretastic, and I am obsessed. One thing I love to watch on tv at halloween though, is the ghost busters films. I just think all the ghosts and slime makes such a good theme, I had to do something.
Slimer is one of the most hilarious characters in a film that I have ever seen – not scary at all to me, but leaving a gooey disgusting slime on everyone… why not make a bake about that?! All the green.
I will admit early on in this bake, there is a fair amount of food colouring, and your tongue may look a little weird after baking – but that’s totally fine in my eyes. If you using good quality colouring like I recommend then you don’t use much to get good results, so it’s perfect!
So for this bake I decided to use black cases, along with a black sponge – to make it all dark and scareilicious. I will try and stop with the puns at some point… but I am unsure I ever will. I am fully in the mode of halloween baking!
To make a black sponge, you need to use a chocolate base – I use this cocoa powder which is 100% cacao and really dark, so it is a good base for the sponge. I then use this really good quality black food colouring to make sure it gets as dark as possible.
Sometimes, food colours do not work – this very much includes all brands and types you can buy from supermarkets – I do not recommend using them at all. I use this black food colouring because it is extra strong, and you need a small amount to get the desired effect.
Baking these into these beautiful black cases makes something heavenly delicious – but also a little weird looking. It is black cake after all! However, using the buttercream frosting and the green slime ganache contrasts so much better against the black colour.
For the buttercream I use a simple american buttercream frosting to make the decoration – I use unsalted block butter that I have left to become room temperature, and beat this on its own to make it nice and supple.
I then add in the icing sugar and cocoa powder and beat again for about 5 minutes to really beat the mixture together and make it light fluffy. I use this black food colouring to make the buttercream, and I used a little vanilla extract because I love it.
The buttercream is relatively simple, but its the ganache that you want to get right – I used a white chocolate ganache as you need it to be white to make sure you get the green – I used this green food colouring. No white chocolate is actually white in colour though, so this is important to remember.
One of the reasons it is so important to use a strong food colouring is so that you can add as little as possible, but also to make sure that it colours properly – some good colours can seize chocolate, but this brand does not.
I used a slightly different ratio for this ganache as I wanted it to be slightly runnier than normal – I wanted it to fill the cupcakes slightly for a gooey centre, and to make it easier to pour on top and make the slime drip more naturally.
I usually use a ratio of 3:1 when it comes to making my white chocolate ganache, but this time I added in a little more cream to make it that bit runnier – I often get questions about what white chocolate I use, and I use this one. It’s my favourite by far!
I used a 2d closed star piping tip for the piping as always – if you have read my blog for a while, you will realise that it’s by far my favourite piping tip and it creates the most beautiful swirl. I hope you love this recipe! Enjoy! X
- 200 g unsalted butter/stork
- 200 g light brown soft sugar
- 150 g self raising flour
- 50 g cocoa powder
- 4 medium eggs
- 1 tsp vanilla extract
- 1 tsp black food colouring
- 200 g unsalted butter (not stork) (room temperature)
- 350 g icing sugar
- 50 g cocoa powder
- 1 tsp black food colouring
- 200 g white chocolate
- 80 ml double cream
- 1/2 tsp green food colouring
- Preheat the oven to 180ºc/160ºfan and prep 12 black cases.
- Beat the unsalted butter/stork and light brown soft sugar together until light and fluffy.
- Add in the self raising flour, cocoa powder, eggs, vanilla extract and black food colouring.
- Beat the mixture until its thick and lovely.
- Split the mixture evenly between the 12 cases and bake in the oven for 20-22 minutes.
- Once baked, leave to cool fully.
- Beat the room temperatureunsalted butter on its own for a few minutes to loosen it and make it smoother.
- Add in the icing sugar and cocoa powder and beat again until smooth - I mix for a good few minutes.
- Then, add in the black food colouring and beat again.
- Add the white chocolate and double cream to a glass bowl or jug, and microwave until smooth - I do this in 10 second bursts, stirring well each time.
- Once melted, add in the green food colouring a little at a time and stir in until you reach the desired green.
- Core out the centre of each cupcake, and fill carefully with some of the green ganache.
- Pipe the buttercream frosting on top of the cupcake and ganache.
- Drizzle over the rest of the ganache to create a slimy mess - and add on some green sprinkles if you fancy.
- For this recipe:
- These cupcakes will last 3-4 days, at room temp.
- You can freeze these cupcakes for 3+ months.
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