- 100g softened unsalted butter
- 265g caster sugar
- ⅓ cup treacle
- 1 egg
- 1 egg yolk
- 1 tsp natural vanilla extract
- 200g self-raising flour
- 2 Tbsp cocoa powder
- ¼ cup milk
- 3 egg whites
- ½ tsp cream of tartar
- small and medium choc chips, to garnish
1 Preheat oven to 180°C. Combine the butter and 115g caster sugar in the bowl of an electric mixer and beat with the paddle attachment on high speed for 3 minutes, until light.
2 Beat in the treacle, egg, yolk and vanilla, then sift in the flour and cocoa and fold to combine, adding the milk in several batches. Spoon into 12 lined ½ cup muffin moulds and bake for 18-22 minutes, until firm to touch. Set aside to cool on a wire rack.
3 Place the egg whites and cream to tartar in the bowl of an electric mixer and beat with the whisk attachment on medium speed for 3 minutes, until foamy. Cook the remaining sugar and glucose syrup in a small saucepan over a high heat until 119°C. Pour into the egg whites while beating one medium speed and beat until cool.
4 Pipe the meringue in tall cones onto the cupcakes, then arrange the choc chips to form eyes and an open mouth.