Halloween Moonlight Cupcakes Recipe

These Moonlight cupcakes are super cute Halloween cupcakes that are also delicious. The base is a rich chocolatey cupcake. We cut the tops out with a small moon cutter. You then fill the cavity with glorious apricot jam!

Moonlight Cupcakes

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes

Cooking time: 30 minutes

Makes a dozen cupcakes

Degree of difficulty: easy to medium

• 1 1/2 cups/220g/7.7ozs white sugar
• 3/4 cup/185ml//6.5flozs canola oil
• 3 eggs, at room temperature
• 3/4 cup/185ml/6.5flozs milk
• 2 tsp pure vanilla extract
• 2 cups/300g/10.6ozs cake flour*
• 1/2 cup/50g/1.7ozs cocoa, sifted
• 2 tsp baking powder
• 1/4 tsp salt
• About 1 1/2 cup apricot or peach jam
• You will also need a small moon cutter

Step 1 - Preheat oven to 180C/350F and line a cupcake baking pan with paper liners. With a whisk, whip the sugar and oil together in a large bowl for a minute. In a jug measure the milk and then whisk the eggs and vanilla in. Whisk into the egg mix until well combined.

Step 2 - In a separate bowl, mix together flour, cocoa, baking powder, and salt. Gradually beat dry ingredients into wet until just combined, making sure not to over-mix. Place into a jug and pour into the cupcake liners stopping just 4mm or 1/8 inch under the top. You want these to puff up to make a nice dome. Bake for 30 minutes or until a skewer inserted comes out clean. Allow to cool completely.

Step 3 - Using a sharp knife, slice off the tops of the cupcakes reserving the tops. Spread a teaspoon of jam on the cut area and then turn the top upside down. Cut with a cookie cutter and than replace the top back on the cupcake.