Today is a quick post for any procrastinators out there who still haven’t decided on a treat to make for Halloween. These BOOtiful cupcakes have the ultimate chocolate flavor you would find in a cake packed into a tiny handheld cupcake. If that wasn’t dreamy enough the ghostly frosting is so creamy and light it resembles a giant melted marshmallow. The pair together is to die for.
For the ultimate chocolate punch in your cupcakes be sure to use a high quality baking chocolate. If you are really strapped for time you can omit the ganache step and opt for the more traditional cupcake. The chocolate flavor will still be strong but that little creamy morsel of chocolate boom will not be there and I really promote taking the little extra effort to fill them with ganache since it is very easy. The cupcakes can be made up to 24 hours in advance but make sure to refrigerate them in an airtight container so that the ghosts don’t decide to go back into hiding once Halloween is over.
Bootiful Chocolate Cupcakes with Ganache Filling
Ganache Ingredients:
- 2 oz. Bittersweet Chocolate; chopped fine
- ¼ cup Heavy Cream
- 1 tbsp. Confectioners’ Sugar
Cupcake Ingredients:
- 3 oz. Bittersweet Chocolate; chopped fine
- 1 oz. (1/3 cup) Dutch-Processed Cocoa Powder
- ¾ cup Hot Coffee
- 4.125 oz. (¾ cup) Bread Flour
- 5.25 oz. (¾ cup) Granulated Sugar
- ½ tsp. Salt
- ½ tsp. Baking Soda
- 6 tbsp. Vegetable Oil
- 2 Eggs
- 2 tsp. White Vinegar
- 1 tsp. Vanilla Extract
Meringue Frosting Ingredients:
- 4 Egg Whites
- 1 cup Granulated Sugar
- ¼ tsp. Cream of Tartar
- ¼ tsp. Salt
- ½ tsp. Vanilla Extract
- Black Food Coloring
Formula:
- For the Ganache Filling: Place chocolate, cream, and confectioners’ sugar in a medium microwave safe bowl. Heat in the microwave on high until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth and place in the refrigerator until just chilled, no longer than 30 minutes.
- For the Cupcakes: Adjust oven rack to the middle position and heat oven to 350°. Line a standard size 12 cup muffin tin with baking cup liners. Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Place in the refrigerator to cool completely, about 20 minutes. Meanwhile, mix the flour, sugar, salt, and baking soda together in a medium bowl. Set aside.
- Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
- Divide the batter evenly among the muffin tin cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to the touch, about 17 to 19 minutes. Cool the cupcakes in the muffin tin on a wire rack until cool enough to touch, about 10 minutes. Carefully lift each cupcake from the muffin tin and set on the wire rack to cool completely before frosting, about 1 hour.
- For the Frosting: Simmer about 1 inch of water in a medium saucepan over medium heat. Place egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Place the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Heat the mixture for about 6 minutes, whisking constantly, until the sugar dissolves and the mixture is hot to the touch, about 120°.
- Transfer the bowl back to the stand mixer fitted with the whisk attachment. Whisk on medium speed for 1 minute. Increase speed to high and whisk for 5 to 10 minutes, or until stiff, glossy peaks form. Add vanilla and whisk until just incorporated. Pipe frosting onto cupcakes using a large round tip, making sure to stop applying pressure 3 times while piping to create the ghost shape, pulling up on the last pipe to create a peak. Use a toothpick and dip in the black food color to create the eyes and mouth of the ghost.
Honeybee's Patisserie 