Halloween chocolate cupcakes
Some friends and I decided to celebrate a (very) belated halloween – a perfect opportunity for me to make some nice halloween themed cupcakes!
This reminds me of last year’s halloween cookies – which were quite fun making, as well, especially since I didn’t do them alone like this time.
Anyway – I created my own chocolate cupcakes after some research of other people’s recipes. I use less sugar than most cupcake recipes, so you might want to add some (I found recipes with up to 250g sugar for 100g flour), but the following cupcakes did not lack sweetness in my opinion. You can, of course, use every frosting you like, I used whipped white ganache.
– 100 g flour
– 80 g sugar
– 100 g butter
– 50 g unsweetened cocoa powder
– 130 g milk/yoghurt (mixed about half/half)
– 2 eggs
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon vanilla extract
– a pinch of salt
– 70g dark chocolate, minced
Frosting (white ganache):
– 250 g white chocolate
– 75 ml cream (parts of that can be replaced by yoghurt)
– food coloring (orange)
Pre-heat oven to 180°C.
Beat the butter and sugar until it gets light and fluffy, add the eggs and continue beating. Mix flour, baking powder/soda, cocoa and salt together. Solve the vanilla in milk and yoghurt.
Now slowly add the dry ingredients and the vanilla-milk to the eggs, continue beating until you get a smooth dough. Add minced chocolate, mix again, and fill cupcake cups to about 3/4 full. Make sure the surface is somewhat smooth. Bake for about 20 minutes until a cake tester (or in my case, a smooth knife) comes out clean.
For the frosting I used a simple beaten white chocolate ganache. You should prepare the ganache several ours before you need it (24 hours are good), so that it can cool down at room temperature.
Chop the chocolate, heat cream until it boils, and pour over the chocolate. Wait about 3 minutes, then stir until no chocolate bits are left. When cooled, you can beat it to a fluffy cream you can spread over your cupcakes. If it’s very warm in your kitchen, put it in the fridge for a few minutes, then beat again. Add some food coloring, if you want.
For the spiderwebs, melt dark chocolate, fill into a small piping bag (or plastic food storage bag with one edge cut off) and draw small spiderwebs on baking parchment. Let them dry (I let them dry at room temperature, but 10 minutes in the freezer should be as good), remove from the parchment, and place on your frosting.