by Emma Louise Oldham October 09, 2019

Make a spooky surprise for trick or treaters this Halloween with our dirt and worm cupcakes. They are gooey, chocolatey, wiggly and scrummy! If you use plant-based milk, these are entirely vegan, too.

What you need:

  • 220g plain flour
  • 160g sugar
  • 30g cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 210ml milk (dairy or plant-based)
  • 80ml vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 packet of brown biscuits (please, check for sustainable palm-oil)
  • Chocolate icing
  • Wiggly worm sweets (please, check for sustainable palm-oil)

What to do:

Step 1: Preheat the oven to 180°C (350°F or Gas Mark 4). Line a muffin tin with 12 cupcake cases.

Step 2: Put the milk (dairy or plant-based), oil, apple cider vinegar and vanilla extract in a large bowl. Whisk it all together.

Step 3: Sift in the flour, sugar and cocoa powder (sifting stops your cupcakes from being lumpy). Add the baking powder, bicarbonate of soda and salt to the bowl.

Step 4: Use a whisk (electric is easier) to combine everything into a glossy batter. Don’t forget to scrape the bottom and sides of the bowl as you mix.

Step 5: Pour your batter into a jug, then divide it among the cases, filling them two-thirds of the way up.

Step 6: Bake in the oven for around 15-18 minutes, until well risen, springy and firm. To check if they are ready, ask an adult to help you insert a skewer into the centre. It should come out clean. Allow to cool completely.

Step 7: Spread your chocolate icing over the top of the cupcakes.

Step 8: Blitz up your biscuits in a food processor. Gently tip the crumbs on top of the icing to make the soil. Save about one-fifth of the crumbs.

Step 9: Add your wiggly worms (or any other spooky minibeasts) to your cakes. Sprinkle your remaining crumbs on top to make your creatures look half-buried.


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