Spooky Ghost Chocolate Cupcakes Inspired By Entertaining With Beth #Halloween

fatdough

人数 10人

cupcakes:
all purpose flour	1 1/2 cup
caster sugar	3/4 cup
baking soda	1 tsp
sea salt	1/2 tsp
high quality unsweetened cocoa powder	1/2 cup
high quality bittersweet chocolate chips	1/2 cup
water	1 cup
canola oil	1/2 cup
eggs	2
pure vanilla extract	1 tsp
ganache:
high quality bittersweet chocolate chips	1 cup
whipping cream	1/4 cup
grade 'a' maple syrup	1 tbsp
pure vanilla extract	1 tsp
spooky ghosts:
water	35ml
granulated sugar	1 1/8 cup
egg whites	2
cream of tartar	1/4 tsp
pure vanilla extract	1/2 tsp
sea salt	pinch
gelatin	3/4 tsp
hot water	1 tbsp

you will need a muffin tin. this recipe makes 8 jumbo sized cupcakes. lets make the cupcake batter: in a large bowl, combine and sieve flour, sugar, baking soda, salt and cocoa powder. melt chocolate in a hot water bath or a double boiler. once chocolate has melted, add in water. stir to combine well. while stirring, gradually add in oil slowly until all is mixed well
lightly whisk in eggs and vanilla extract into the chocolate mixture. gradually add in the chocolate mixture into the flour mixture while mixing. do not over mix, the batter should be smooth and no large lumps. grease the muffin tin lightly with unsalted butter. preheat oven to 170 degrees
pour the chocolate batter into the greased muffin tins and fill it until full. you should have 8 cupcakes filled. if you would like smaller cupcakes divide the batter into 12 instead. wack into the preheated oven and bake for about 20 to 25 minutes. as soon as you like a toothpick into the cupcakes and it comes out clean, it is done. remove from oven and let cool completely before unmolding. flip the cupcakes upside down
lets make the ganache: combine and melt chocolate and whipping cream in a hot water bath or a double boiler. once chocolate has melted, add in maple syrup and vanilla. stir to combine well. spread the ganache onto the top of the flipped cupcakes and set aside. do not discard ant leftover ganache. you will need it for the ghosts' eyes later
lets make the spooky ghosts: you will need an electric mixer or a stand mixer for this. in a large bowl, add in egg whites and cream of tartar. beat until soft peaks. in a small pot over medium heat, add in sugar and water. stir consistency until the sugar has melted. as soon as it begin to brown on the edges, remove from heat. do not let it cook any further
continue whisking the egg whites. while whisking, gently, carefully and gradually pour the sugar mixture into the egg white mixture. in a small bowl, combine hot water and gelatin. stir until gelatin has dissolved. add the gelatin mixture into the egg white mmictire keep whisking until the mixture has cooled down. the mixture should be thick, smooth and glossy. add in salt and vanilla. keep it a final whisk
spoon the mixture into a piping bag with a small round tip. pipe the mixture onto the top of the cupcakes, into a spooky ghost shape. using a toothpick, gently scoop the leftover ganache and place it onto the ghost to form the eyes. serve! voila! spooky ghost chocolate cupcakes!

I use valrhona for all my chocolate products. you can use any neutral flavor oil if you do not have canola oil. peanut oil is a great substitute. you can keep this cupcake vegetarian by replacing gelatin with agar agar.

一覧に戻る

商品情報

知る・楽しむ

企業情報

Spooky Ghost Chocolate Cupcakes Inspired By Entertaining With Beth #Halloween

人数 10人