Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Grams
Ounces
Smaller
Normal
Larger
Slime Cupcakes!
Delicious scaretastic slime cupcakes with a black chocolate sponge, chocolate black buttercream frosting, and a gooey white chocolate slime drizzle and centre!
5
from 1 vote
Print
Pin
Category:
Cupcakes
Type:
Cupcakes
Keyword:
Halloween
Prep Time:
40
minutes
minutes
Cook Time:
20
minutes
minutes
Cooling & Decorating Time:
2
hours
hours
Total Time:
2
hours
hours
50
minutes
minutes
Servings:
12
Cupcakes!
Author:
Jane's Patisserie
Ingredients
Cupcakes
200
g
unsalted butter
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
Buttercream
200
g
unsalted butter
(not stork) (room temperature)
350
g
icing sugar
50
g
cocoa powder
1
tsp
black food colouring
Ganache
200
g
white chocolate
80
ml
double cream
1/2
tsp
green food colouring
sprinkles
Grams
-
Ounces
Instructions
Cupcakes
Preheat the oven to 180ºC/160ºC fan 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.
Buttercream
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.
Ganache
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.
Decoration
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.
Notes
For this recipe:
I used these
black cupcake cases
I used this
black food colouring
I used this
green food colouring
I used this
white chocolate
I used this
cocoa powder
I used this
piping tip
I used these
piping bags
These cupcakes will last 3-4 days, at room temp.
You can freeze these cupcakes for 3+ months.