Ghostly Cupcakes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 377
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 5
- Cholesterol
- 55
- Sodium
- 118
- Total: 1 hr 30 min (includes cooling time)
- Active: 45 min
Ingredients
1 1/2 cups all-purpose flour (see Cook's Note)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
1 cup dark chocolate chips
3/4 cup white chocolate chips
5 1/2 teaspoons refined coconut oil or vegetable shortening
Directions
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. 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.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Using a serrated knife, trim off the tops of the cupcakes so that they are flat.
- Place the dark chocolate and white chocolate chips in two separate bowls. Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate. Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth.
- 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. While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake. Drag a toothpick or skewer through the center of the white chocolate outward to form a "tail." Repeat with the remaining cupcakes.
- Rewarm the dark chocolate until liquid again, if necessary. 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. Pipe a third dot twice as big to form a mouth. Let the chocolate set for 10 minutes before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)