Description
Delightfully spooky and chocolatey Ghost Cupcakes feature moist cocoa-infused cupcakes topped with smooth Italian meringue, perfect for Halloween celebrations. These cupcakes combine a rich chocolate base with a fluffy, sweet meringue frosting, completed with a drizzle of melted dark chocolate for a hauntingly delicious treat.
Ingredients
Units
Scale
Cupcake Base
- 150 g unsalted butter
- 150 g light brown sugar
- 125 g self-raising flour
- 25 g cocoa powder
- 3 medium eggs
Italian Meringue
- 185 g granulated sugar
- 85 ml water
- 100 g egg whites
Decoration
- Melted dark chocolate, for drizzling
Instructions
- Prepare Cupcake Batter: Preheat the oven to 180°C (350°F). Cream the unsalted butter and light brown sugar together until fluffy and pale. Gradually add the eggs one at a time, mixing well after each addition. Sift in the self-raising flour and cocoa powder to the wet ingredients and gently fold until just combined, taking care not to overmix.
- Bake the Cupcakes: Line a muffin tin with cupcake cases and evenly distribute the batter into 12 portions. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Make Italian Meringue: In a small saucepan, combine granulated sugar and water. Heat over medium heat until the sugar dissolves and the syrup reaches 115°C (240°F) on a candy thermometer. Meanwhile, whip the egg whites in a clean bowl until soft peaks form. Slowly pour the hot sugar syrup into the egg whites while continuing to whip at high speed until the mixture forms stiff, glossy peaks and has cooled to room temperature.
- Frost the Cupcakes: Pipe or spread the Italian meringue onto the cooled cupcakes in a ghost shape. Use a spoon or piping bag to create tall, fluffy peaks to resemble ghosts.
- Decorate: Drizzle melted dark chocolate over the meringue to create spooky eyes and mouth features on each ghost cupcake. Allow the chocolate to set before serving.
Notes
- Chocolatey and delicious, these cupcakes are topped with an Italian meringue to create cute, spooky ghost cupcakes perfect for Halloween.
- Ensure cupcakes are completely cooled before frosting to prevent meringue from melting.
- You can use a piping bag fitted with a large round tip to create the ghost shape with meringue for a cleaner look.
- Melted chocolate decorations can be drawn with a toothpick for detailed facial features.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 29 g
- Sodium: 38 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 77 mg
