As you sit, transfixed by the nail-biting horror series The Walking Dead, it could be a case of death by chocolate with these post-apocalyptic zombie cakes. They really are finger-licking good and totally nail frightful flavour. Happy Halloween!
60 g/¼ cup butter, softened
140 g/2⁄3 cup caster/granulated sugar
1 egg
½ teaspoon pure vanilla extract
115 g/¾ cup plain/all-purpose flour
80 g/¾ cup unsweetened cocoa powder
¼ teaspoon bicarbonate of soda/baking soda
80 ml/1⁄3 cup sour cream
4 tablespoons espresso, cooled
150 g/5½ oz. marzipan
2 teaspoons icing/confectioners' sugar
Faked/sliced almonds, to decorate
Chocolate fudge frosting
350 g/12 oz. dark/bittersweet chocolate, chopped
225 g/8 oz. unsalted butter
225 ml/scant 1 cup full-fat/whole milk
1 teaspoon pure vanilla extract
450 g/3¼ cups icing/confectioner’s sugar, sifted
Makes 6 or 12, as preferred
Preheat the oven to 180°C (350°F) Gas 4. Line a 12-hole (or 6-hole) muffin pan with paper cases, as preferred.
Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract and beat until thoroughly incorporated.
Sift the flour, 30 g/¼ cup of the cocoa and the baking soda into a mixing bowl. Add these dry ingredients to the butter and sugar mixture in three parts, alternating with the sour cream, then slowly add the cooled coffee. Use an ice cream scoop to spoon the batter into the prepared muffin pan.
Bake in the preheated oven for about 15 minutes, until a toothpick inserted into the centre comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the frosting, put the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and combined. Set aside to cool slightly. In a separate bowl, whisk together the milk, vanilla and icing/confectioner’s sugar. Stir in the cooled chocolate mixture. Whisk until spreadable.
To decorate, spread the top of the cupcakes with the frosting, then dust with a thick layer of the remaining cocoa powder. Roll out the marzipan to the size and shape of your fingers. Insert a toothpick into each finger as far as you need to in order to make it stand upright and hold the shape you want. Mix the sugar with a few drops of water and use to stick an almond flake to the end of each finger. Secure the fingers into the top of the cake.
Find more themed snacks and drinks for box-set season inside Binge-Watching Eats by Katherine Bebo. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.