Ah, Halloween and coffee, two of our favourite things. We’ve got creative in the kitchen to produce this spooky seasonal treat – ghosts and spiders optional! Here’s how.
Makes: 14 to 18
Cook time: 15 to 20 minutes
Prep time: around 25 minutes
Cals per serving: around 250
For the cakes:
For the decoration:
Step 1: Preheat the oven to 150 degrees C, and line either 18 holes of a bun tin or 14 holes of a muffin tin with paper lines.
Step 2: cream the butter and sugar together until pale and fluffy, then beat in the eggs until well combined. Tip in the flour, a little at a time, and beat until combined.
Step 3: mix the instant coffee with a teaspoon of hot water, and mix the resulting paste into the batter until completely combined.
Step 4: spoon the batter into the cake cases, taking care not to fill them too full as they’ll overflow and look messy. Bake for around 15 to 20 minutes until well risen and firm in the middle. Turn them out onto a wire rack and leave to cool
Step 5: while the cakes are cooling, make up the icing. Melt the chocolate in short bursts in the microwave, and add in a tablespoon or so of our pumpkin spiced syrup. Mix it all up well, and spoon a little over the top of each cake, spreading it out evenly with the back of a spoon.
Step 6: mix the icing sugar with just enough pumpkin spiced syrup to make it into a piping consistency. Using an icing bag, pipe two or three concentric rings on the top of each cake (don’t worry, it doesn’t matter if they’re a bit rough!)
Step 7: take a cocktail stick, and gently drag it through the rings from north to south. Repeat from east to west, then continue until you have a spider’s web effect.
Step 8: decorate with coffee beans, plastic or sugar spiders or just eat as they are!