Ghostly Visions Cupcakes
Votes: 6
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
To have a fun Halloween celebration, it's important not only to think about the costume and decorations but also to carefully consider details like the treats. Bake these themed cupcakes featuring charming ghosts for your guests. They're super easy to make and will create a festive atmosphere. Start with vanilla cupcakes, smooth the top, apply a dark chocolate background, and place a circle of liquid white chocolate in the center. Use a skewer to create a tail, draw on eyes and a mouth, and your ghosts are ready. This simple technique for painting ghosts with chocolate can be used not only on cupcakes but also on cakes and cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 110 g softened butter
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2/3 cup whole milk at room temperature
- 1 cup dark chocolate chips
- 3/4 tbsp. white chocolate granules
- 5.5 tsp refined coconut oil or margarine
We recommend
Recipes with similar ingredients: premium flour, dark chocolate, white chocolate, coconut oil, milk, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper cups.
- In a bowl, whisk together the flour, baking powder, and salt. In a bowl with a mixer on medium-high speed, beat the butter and sugar until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla. Reduce the mixer speed to medium-low. Beat in half the flour mixture, then all the milk, then the remaining flour, and knead into a dough.
- Pour the batter into the cupcake liners, filling them three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcake comes out clean, about 18-20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the cupcakes from the pan and let cool completely. Using a serrated knife, trim the tops of the cupcakes to make them flat.
- Place the dark and white chocolate in two separate bowls. Add 4 teaspoons of coconut oil to the dark chocolate and the remaining 1.5 teaspoons of coconut oil to the white chocolate. Microwave each bowl of chocolate on medium power, stirring every 30 seconds, until smooth and liquid.
- Working with one cupcake at a time, spoon 1 heaping tablespoon of dark chocolate onto the surface, spreading it evenly with the back of a spoon. While the dark chocolate is still wet, spoon 1 teaspoon of white chocolate into the center. Run a toothpick or wooden skewer from the center of the white chocolate outward to create a "tail." Repeat with the remaining cupcakes.
- If necessary, reheat the dark chocolate until it becomes liquid again. Place the chocolate in a zip-lock plastic bag, snip off one corner, and pipe two small dots of dark chocolate onto the white ghosts, creating eyes. Pipe a third dot twice the size for the mouth. Let the chocolate set for 10 minutes before serving.
Categories:
recipe / Festive dishes / Halloween / Desserts / Cupcakes, biscuits / Cakes / / American cuisine
Similar recipes
