Recipes : Ghouly Cupcakes : Food Network

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Ghouly Cupcakes
From Food Network Kitchens

Ingredients
Cupcakes:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup root beer, flat
1/3 cup unsweetened Dutch-processed cocoa
1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/4 cup sour cream
2 large eggs, room temperature

1 teaspoon pure vanilla extract

Frosting:
8 large egg whites
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
1 teaspoon banana extract, or more to taste
1 to 2 drops pastel food coloring, optional
Candied eyeballs

Directions
Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners
or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic
wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to
combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together
in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.
Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream
mixture just to combine; take care not to overmix. Divide the batter evenly
between the prepared muffin cups, filling each one about 3/4 of the way full,
about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center
of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the

tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a
mixer's bowl above the water. Whisk the egg whites, sugar, cream of tartar, and
salt in the bowl by hand. Set the bowl above the boiling water and continue
whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to
2 minutes. Transfer the mixture to a standing mixer fitted with the whisk
attachment and beat at medium-high speed until eggs beat up into a cool stiff
meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring
and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe
about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your
choice. Decorate with candied eyeballs or other candies. These can be finished 2