For this week’s recipe we thought we’d mark the end of a baking era (goodbye BBC’s Bake Off 🙁 ) whilst celebrating the spooky Halloween season. And who better to do that than local baking blogger Charlotte Raffe!
Charlotte is a Leeds-based copywriter who has a true passion for creating beautiful bakes (no soggy bottoms here!) and keeping us updated with her latest creations on her fabulous blog Charlotte’s Web Of Bakes. Visit Charlotte’s site here and be inspired by a whole range of baking brilliance!
So, without further ado, it’s over to Charlotte for some devilishly delicious Halloween cake pops.
Charlotte’s Pumpkin Spice Brownie Pops
Autumn is the season for all things nice, and for me it just isn’t complete without pumpkin and spice! Warming and wonderfully comforting, pumpkin isn’t just great for making hearty soups and carving up jack-o’-lanterns, it also makes a mean brownie mixture! Combine this with chocolate in a bite-sized cake pop and you have a winning duo that’s just the treat for Halloween visitors knocking at your door.
The subtly spiced centre and dark chocolate is a lovely contrast to the sweet white chocolate shell and they make great gifts simply wrapped in cellophane. You can also decorate them with icing pens for a truly frightening finish!
So don’t miss a trick this Halloween and give these spook-tacularly sweet treats a go!
For the cake…
- 250g unsalted butter
- 180g dark chocolate
- 200g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 200g sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 175g pumpkin puree (canned or fresh)
- 60ml vegetable oil
- 1 tsp ground cinnamon
- 1/2 ground ginger
- ¼ tsp ground nutmeg
For the cream cheese frosting…
- 80g cream cheese
- 3tbsp unsalted butter
- 150g icing sugar
- 300g white chocolate
- 40 cake pop sticks (if you’re unable to find these, you can make brownie bites without the sticks which are just as good!)
- Preheat the oven to 180℃. Butter a 9-inch square baking tray and line with baking paper, then grease over the paper.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water and stir until silky smooth.
- Combine flour, baking powder and salt in a bowl and set aside. Add the sugar, eggs and vanilla in the bowl of an electric mixer fitted with a paddle attachment and beat until fluffy and well combined (3-5 minutes should do it!). Then beat in the flour mixture.
- Stir the chocolate mixture into the batter, along with the pumpkin, oil, cinnamon, and nutmeg. Pour into the prepared pan.
- Bake until set for around 40-45 minutes. Leave to cool on a wire rack.
- Once cooled, whizz the pumpkin brownie into crumbs in a food processor (or crumble with your fingertips if you don’t have one!).
The finishing touches…
- Beat together the cream cheese frosting ingredients and stir into the brownie crumbs until fully combined. Roll into 50p piece-sized balls and pop in the freezer on a lined tray to firm up for 15 minutes.
- Melt the white chocolate in a bowl over a pan of simmering water and dip the cake pop sticks into the melted chocolate about 1cm deep. Stick into the brownie balls and leave to set for 15 minutes.
- Finish by dunking the cake pops in chocolate until covered.
Leave to set in the fridge and enjoy!