Cupcakes: recipe adapted from Cook’s Illustrated
3 ounces semi-sweet or bittersweet chocolate, finely chopped
1 ounce (1/3 cup) Dutch-processed cocoa
3/4 cup hot coffee*
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup (4 1/8 ounce) bread flour**
1/2 teaspoon baking soda
1/2 teaspoon salt
*These cupcakes will not taste like coffee, I promise. If they did, I wouldn’t like them. It just intensifies the chocolate flavor.
**Definitely use bread flour. If you use all purpose flour, the cupcakes won’t hold together as well. You need the extra gluten in the bread flour to keep the structure of the cupcake.
ganache frosting and decorations:
12 ounces semi-sweet chocolate finely chopped
1 cup heavy whipping cream
optional: Halloween sprinkles or candy
22 Halloween cupcake wrappers
2 large pastry bags
optional: food processor
large star pastry tip
Note: if you bake the cupcakes in two liners instead of one, the inside liner will protect the outer liner from getting dark so you’ll actually be able to see the design. Plus the outside liner will have conformed to the shape of the cupcake. It looks great.
Make Mini Cheesecake Pumpkins (click here for recipe) and keep them frozen until needed. When you paint in the green filling, be sure to fill the entire stem area, so that when you cut into the cupcakes you have a nice pumpkin shape.
Meanwhile, make the chocolate ganache frosting.
Note: A food processor makes easy work of creating a chocolate ganache. If you don’t have one, finely chop your chocolate and put it in a microwave safe mixing bowl. Boil cream as above and pour over chocolate and let sit for 2-3 minutes. Use a whisk to create an emulsion. Begin by stirring just in the center of the bowl, then slowly bring the whisk out to the edge of the bowl. Stir just until combined and the ganache is smooth. If you have chunks of chocolate remaining, place entire bowl in microwave and heat on high for 10 seconds. Stir until melted.
Keep cupcakes stored in the refrigerator for up to 4 days. Allow them to come to room temperature before serving so that the ganache frosting and the cheesecake are smooth and creamy and will melt in your mouth.
When you cut into them, use a sharp knife to cut across the front of the cupcake about 1/4th of the way into the cupcake for the best results.
and link back to Hungry Happenings.
to share in the Readers’ Gallery
Items used to create this project that are available on Amazon.com (commission earned for sales)