Ghostly Cupcakes
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
59
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour (see cook's note)1.25 tsps
Baking Powder1 tsp
Salt (fine)1 cup
Granulated Sugar2 large
Egg (at room temperature)2 tsps
Vanilla Extract3 cup
White Chocolate ChipsDirections:
1
Preheat the oven to 350 degrees F
2
Line a 12-cup muffin pan with paper liners
3
Whisk together the flour, baking powder and salt in a bowl
4
Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes
5
Beat in the eggs, one at a time, scraping down the bowl as needed
6
Beat in the vanilla
7
Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined
8
Divide the batter among the muffin cups, filling each three-quarters full
9
Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes
10
Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely
11
Using a serrated knife, trim off the tops of the cupcakes so that they are flat
12
Place the dark chocolate and white chocolate chips in two separate bowls
13
Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate
14
Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth
15
Working with one cupcake a time, spoon 1 heaping tablespoon of the dark chocolate on top, spreading it evenly over the top with the back of the spoon
16
While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake
17
Drag a toothpick or skewer through the center of the white chocolate outward to form a "tail
18
" Repeat with the remaining cupcakes
19
Rewarm the dark chocolate until liquid again, if necessary
20
Scrape the chocolate into a resealable plastic bag, snip off one corner and pipe small dots of dark chocolate on the white chocolate ghosts to form 2 eyes
21
Pipe a third dot twice as big to form a mouth
22
Let the chocolate set for 10 minutes before serving