Halloween Ghost Chocolate Cupcakes with Crispy Magic Frosting
The cutest Halloween ghost cupcakes that you ever did see! With a rich chocolate cupcake base and creamy vanilla frosting these are as delicious as they are festive. A big hit with kids and grown-ups alike!
Yield: 12 servings
Ingredients
For the chocolate cupcakes
2 oz (56 g) unsweetened chocolate, chopped
¼ cup (30 g) Dutch processed cocoa powder
1 cup (200 g) sugar
½ cup (114 g) unsalted butter
⅓ cup (80 g) water
½ cup (120 g) milk
1 large egg
1 large egg yolk
½ tsp vanilla extract
1 cup (140 g) all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
For the crispy magic frosting
⅔ cup (140 g) sugar
2 large egg whites
1½ cups (342 g) unsalted butter, room temperature
1⅔ cups (230 g) powdered sugar
¼ tsp kosher salt
2 tbsp milk
1 tbsp vanilla extract
orange food coloring, if desired
To decorate
24 candy eyes
black bat cupcake toppers
Instructions
For the chocolate cupcakes
Heat oven to 350F. Line a 12-cup muffin tin with cupcake liners. Set aside.
Combine the chocolate and cocoa powder and a small heat-proof bowl. Set aside.
In a small saucepan, combine the sugar, butter, and water over medium-high heat. Cook until the butter is melted and the sugar has dissolved, about 3-4 minutes, whisking occasionally. Pour the hot butter-sugar mixture over the chocolate mixture and whisk until the chocolate has completely melted and the mixture comes together.
Add the milk, egg, egg yolk, and vanilla into the chocolate mixture and whisk until completely combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Pour over the chocolate mixture and whisk until completely combined. Let rest for 1 hour at room temperature.
Scoop the batter into the prepared muffin cups, dividing it evenly and filling each one to the rim. Bake for 20-25 minutes, or until the tops are set and spring back when pressed. Allow to cool completely in the pan on a wire rack.
For the crispy magic frosting
In a small heatproof bowl, whisk together the sugar and egg white. Place the bowl over a small pot of simmering water (ie a double boiler) and heat, whisking occasionally, until it is hot to the touch and the sugar has completely dissolved.
Remove from the heat and pour into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for 6-8 minutes or until the mixture has cooled to room temperature. Decrease the speed to medium and add in the butter, a tablespoon or two at a time. Beat until the butter is completely incorporated, about 3-4 minutes. Add in the powdered sugar, salt, milk, and vanilla. Continue to mix on medium speed until completely smooth. Add in the orange food coloring, if using, and mix to combine.
To decorate
Remove the cooled cupcakes from the muffin tin. Fit a pastry bag with a 1M tip (or other star tip) and fill the bag with the frosting. Pipe the frosting onto the cupcakes. Top each cupcake with two candy eyes and insert a bat cupcake topper on top.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/10/halloween-ghost-chocolate-cupcakes-with-crispy-magic-frosting.html