Halloween Chocolate Mummy Cupcakes

INGREDIENTS (6 CUPCAKES)

• 25 g cocoa powder (sifted) (±¼ cup)
• 80 ml hot water (±⅓ cup)
• 5 ml vanilla (±1 tsp)
• 140 g brown sugar (±⅔ cup)
• 1 egg
• 80 ml buttermilk or milk (±⅓ cup)
• 80 ml sunflower, light vegetable or liquid coconut oil (±⅓ cup)
• 115 g self-rising flour (±1 cup)
• 200 g vanilla frosting* (±7 oz)
• 12 candy eyes

INSTRUCTIONS

1. Preheat oven to 170°C / 340°F without convection. If needed, remove oven rack.
2. Place the Silicone Mould on a baking sheet or cold oven rack. Set aside.
3. In our 3L mixing bowl, mix cocoa powder and hot water. Add vanilla, sugar, egg, buttermilk and oil then whisk with our KP Beater until combined. Add flour and mix until fully combined. 
4. Evenly divide mixture into the mould. Bake for 25 min., or until firm. Allow to stand for 5 min. before unmolding. Cool completely.
5. Place frosting into a piping bag fitted with a flat nozzle. Make "bandages" by piping across the tops of the cakes, leaving a small amount of space in between each row. Stick two eyes on each cake.