- 250 g unsalted butter, cut into pieces and softened
- 250 g water
- 50 g Dutch cocoa powder
- 150 g buttermilk
- 2 eggs
- 1 tsp natural vanilla extract
- 300 g plain flour
- 1 pinch salt
- 300 g white sugar
- 1 tsp bicarbonate of soda
- 250 g icing sugar (see Tips)
- 125 g unsalted butter, cut into pieces and softened
- 2 tsp Boiling water
- 1/2 tsp natural vanilla extract
- natural food colouring (e.g. green, grey)
- lollies of choice, for decorating (e.g. licorice, candy eyes, bullets, jubes, marshmallows etc)
- Preheat oven to 170°C. Line 2 x 12-hole muffin trays with cupcake liners and set aside.
- Place butter, water and cocoa powder into mixing bowl and heat 4 min/80°C/speed 2 or until smooth.
- Add buttermilk, eggs and vanilla extract and mix 5 sec/speed 4.
- Add flour, salt, sugar and bicarbonate of soda and mix 5 sec/speed 4. Pour mixture into prepared muffin trays to three-quarters full, then bake for 18 minutes (170°C) or until a wooden skewer inserted into the centre of each cupcake comes out clean. Allow to cool in trays for 5 minutes, then transfer onto wire racks to cool completely. Clean and dry mixing bowl.
- Place sugar and butter into mixing bowl and mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.
- Insert butterfly whisk. Add boiling water and vanilla and mix 2 min/speed 3. Remove butterfly whisk. Divide mixture evenly between bowls (depending on how many colours you plan to use). Colour each bowl with your choice of natural food colouring and stir well to combine (see Tips). Spread cupcakes with Buttercream icing and decorate with lollies of choice (see Tips).
We recommend using soft, sifted icing sugar for this recipe.
If you are not using icing immediately, place into refrigerator until needed. To use, bring back to room temperature or stir until soft enough for spreading.
You can decorate your mini monsters any way you like using any kind of lollies. For ideas, please use the cupcakes in the image as a guide. For example, use white bullets for teeth; use thin strips of licorice for the mouth, eyelashes or stitches; or cover with candy eyes to make an "all-seeing" monster.
This recipe is from our cookbook and recipe chip, Hip Hip... Hooray, available from TheMix Shop 17 October.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- BEST EVER RICH CHRISTMAS CAKE
- DRIED APRICOT SLICE
- Gluten Free Yo Yo's
- Lemon sprinkle cookies
- Pumpkin & Cranberry Cookies (Sugar free)
- Heidi's German Butterkuchen (Buttercake)
- Streusal Berry Muffins
- Kiwi Biscuits
- Jakel's Moreish Caramel Mud Cake
- Aunty Jessie’s Jam Sponge Cake
- Brown sugar and toffee cookies
- One-banana Banana Bread
- Barbecued pork ribs
- Satay noodle salad
- Taco seasoning
- Chocolate fondant cake
- Cheat's sourdough
- Spicy beef noodle soup (TM6 only)- Chef Mark Southon
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- Mashed potatoes
- Chiang mai noodles
- Spiced chocolate doughnuts - Louise Keats
- Steamed Sea bass in galangal, lemongrass & turmeric, wrapped in banana leaf & served with green mango salad - Chef Luke Nguyen
- Black sticky rice with taro & blue matcha ice cream - Chef Luke Nguyen
- Ketchup - Sugar Free
- Simple Sweet & Sour Dipping Sauce
- Variation Cajun Dirty Rice (with Chorizo and Shrimp)
- Smoky Pumpkin & Potato Soup
- Peanut Butter Chicken Curry - Healthy Mummy adaption
- BBQ Sauce
- Churros - Gluten free
- DRIED APRICOT SLICE
- Vegan Pesto
- Tofu Ricotta Lasagna Roll Ups
- Sweet Chilli Sauce
- Spinach and ricotta pie