Chocolate Halloween Cupcakes

First thing first, preheat oven to 180℃/160℃ fan oven/Gas Mark 4. Line 2 cupcake trays with 20 Halloween Cupcake Cases. In a jug mix together the milk and lemon juice and set aside to thicken.

Next up, put the butter, oil and sugar in a mixing bowl mix together until all combined and lighter in colour. Add the egg, Vanilla Extract and Cocoa Powder and mix well. Add the Black Food Colour Gel and mix until the colour is even and well incorporated. Fold through the flour.

Add the Bicarbonate of Soda to the milk mixture and mix. Pour into the sponge mixture and fold through.

Divide the mixture between the cupcakes cases and bake in the oven for about 20 minutes, until a skewer inserted into the centre comes out clean. Allow them to cool for 15 minutes then remove from the tins and place on a cooling rack to cool completely.

Once your cupcakes have cooled it is time to make the frosting. Pop the butter and icing sugar into a large bowl and beat together until pale in colour and smooth.

Pop in the cream cheese and Vanilla Extract and whisk together until smooth. Divide your frosting into 3 bowls. Add a few drops Purple Colour gel to one bowl, Orange to another and Green to the final bowl. Mix the colour into the frosting until you have bright colours, add more Colour Gel if needed.

Add a stipe of each colour frosting into a piping bag fitted with an open star nozzle, you can also just add spoonfuls of each colour alternating the colours if it is easier. Pipe a swirl of frosting onto the top of each cupcake, admire the wonderful colourful stripey finish! 
Sprinkle over the Halloween Sprinkles and Ta-dah you have some tasty Spooktacular cupcakes perfect for a Halloween party!