Carrot andchocolate cupcakes

Instructions

1. Step 1

   Batter

2. Step 2

   Place the butter in a bowl, mix in the sugar and salt. Mix in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Finely chop the chocolate, mix in with the cocoa powder.

3. Step 3

   Peel the carrots, grate finely and add to the mixture. Pour in the milk, stir in. Combine the flour and baking powder, mix into the batter.

4. Step 4

   Place the paper cases in the muffin tin, divide the batter between them.

5. Step 5

   To bake

6. Step 6

   Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cupcakes from the tin and leave to cool on a rack.

7. Step 7

   Frosting

8. Step 8

   Using the whisk on a mixer, beat the butter until light and creamy. Stir in the cream cheese and jam. Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm in diameter).

9. Step 9

   Bats

10. Step 10

    Pipe the frosting onto the cupcakes. Break half of the biscuits in half, stick eyes on the whole biscuits using a little frosting, dip the biscuits into the frosting. Stick the biscuit halves on the right and left as bat wings.