Flavour of the Month

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Flavour of the Month

black widow halloween special

Ice Cream as black as the night has been appearing all around the North West…. be quick or it’ll disappear before you can say Hocus Pocus!

Black Widow Ice Cream

Why not make your own Blackout Cupcakes to serve with your Black Widow Ice Cream

We found this recipe from Kara’s Couture Cakes that look UHMaaaaazing!

Blackout Chocolate Cupcakes
Deep, dark chocolate cupcakes. A different take on the classic Hershey’s Special Dark recipes, with a couple twists that will please the chocolate lovers on your guest list!
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
25 minutes
Servings: cupcakes
Units: US Metric
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Combine milk and lime juice in a bowl and allow to sit for 5 minutes to thicken. Then add eggs and vanilla and whisk together.
  4. Add milk mixture and oil to the dry mix in the mixer and beat on medium speed for 2 minutes.
  5. Sowly pour the coffee down the side of the bowl with the mixer set to it’s lowest setting. The batter will be thin. Pour batter into prepared cups. 2/3 full for large liners or cups, 1/2 full for all other cup or liner sizes.
  6. Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Recipe Notes

For large, straight sided cups, fill 2/3 up and bake for 26 minutes. Makes 15.

For standard cupcake liners, fill 1/2 up and bake for 22 minutes. Makes 24.

For small, fancy fluted liners like in the images above, fill 2/3 up and bake for 22 minutes. Makes 33-36.

Top with my Blackout Chocolate Frosting Recipe!

Blackout Chocolate Frosting
Sweet, dark, black chocolate frosting. Perfect for my Blackout Chocolate Cupcakes!
Servings Prep Time
2 cups 5 minutes
  • 1/2 cup Butter melted
  • 2/3 cup cocoa noir
  • 3 cups Powdered Sugar
  • almost 1/2 cup Heavy Cream
  • 1 teaspoon Amoretti Vanilla Extract
  • 3 teaspoons Amoretti Black Food Color (optional, but MAN does it do the trick and without any taste!)
Servings: cups
Units: US Metric
  1. Melt butter and stir in the cocoa with the paddle attachment on a stand mixer.
  2. Add powdered sugar and mix on low speed.
  3. Start with 1/3 cup heavy cream and add it to the mixer. Increase the mixer speed to medium. Add 2-4 tablespoons more heavy cream till you reach your desired consistency.
  4. Add vanilla extract and black food color and turn the mixer to medium high and beat for 90 seconds.
  5. Try not to eat it all. 😉
Recipe Notes

I used Amoretti Vanilla Extract and black food color in this frosting. The vanilla is top notch and the black food coloring adds the extra depth that we want from black frosting. The cocoa noir just about gets you there, but this black food coloring does the trick. And it has ZERO aftertaste!


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