What to bake for Halloween? Pumpkin bread can wait. This 12 months, create one thing additional boo-licious, like these darling chocolate cupcakes from the weblog, Dessert First.
Millbrae blogger and pastry chef Anita Chu makes use of a easy chocolate ganache to high the mini cupcakes, which are “close to midnight-black,” she says, “and deeply chocolatey.” Add the the contrasting lightness and crunch of the crisp meringue ghosts and also you’ve obtained a deal with that’ll be remembered for years to come back.
Darkish Chocolate and Ghostly Meringue Cupcakes
Makes 24 mini cupcakes
4 giant egg whites, room temperature
¼ teaspoon cream of tartar
1 cup sugar
¼ cup mini chocolate chips
4 tablespoons unsalted butter, lower into 1-inch items
1 ounce bittersweet chocolate, roughly chopped
¼ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 giant egg
½ cup sugar
½ teaspoon vanilla extract
2 ounces bitter cream
8 ounces bittersweet or semisweet chocolate, roughly chopped
8 ounces heavy cream
To make the ghosts: Warmth oven to 200 levels. Line a baking sheet with parchment paper.
Place egg whites within the clear bowl of an electrical mixer fitted with the whisk attachment. Whisk on medium pace till foamy.
Add cream of tartar and proceed whisking till delicate peaks type.
Slowly add the sugar a bit at at time, letting it incorporate as you proceed whisking. The meringue ought to change into stiff and shiny. When it holds stiff peaks, cease.
Scoop meringue right into a piping bag fitted with a big spherical tip. Pipe dollops of meringue onto the baking sheet. To maintain the ghosts as vertical as attainable, maintain the bag vertically somewhat bit above the sheet, as an alternative of holding it shut. Let the meringue movement out of the bag onto the sheet as an alternative of pushing it onto the sheet and flattening the mound. Add chocolate chip eyes by pushing in gently.
Place in oven and bake for 60 to 70 minutes, till the meringues are dry and agency to the contact and are simply beginning to shade.
Flip off oven and let meringues keep inside in a single day to complete drying out.
To make the cupcakes, improve oven to 350 levels. Line a 24-cup mini muffin pan with baking-cup liners.
Mix butter and chocolate in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; warmth combination till butter and chocolate begin to soften. Add cocoa and whisk till easy and absolutely mixed. Put aside to chill till simply heat to the contact.
Whisk flour, baking soda, baking powder and salt in a medium bowl to mix.
Whisk egg, sugar and vanilla in a separate medium bowl till absolutely integrated.
Add cooled chocolate combination to the egg combination and whisk till mixed.
Sift about one-third of flour combination over chocolate combination and whisk till mixed; whisk in bitter cream till mixed; then sift in remaining flour combination and whisk batter till it’s easy and thick.
Divide batter evenly amongst muffin pan cups. Bake till skewer inserted into middle of cupcakes comes out clear, 11 to 13 minutes. Cool cupcakes in muffin pan on wire rack.
To make the ganache, place chocolate in a medium heatproof bowl.
Place cream in a medium saucepan and convey simply to a boil on the range over medium-high warmth. Pour the cream over the chocolate and let sit for a minute. Slowly whisk the combination till the chocolate is absolutely melted and mixed.
Let ganache sit for about an hour, till it has cooled and thickened sufficient to pipe. You can even place in fridge to hurry up the cooling course of.
To complete the cupcakes, fill a piping bag fitted with a big (½-inch or bigger) spherical tip with the ganache. Pipe over the tops of the cupcakes. Place a meringue on high of every cupcake. Serve.
— Recipe reprinted with permission from Anita Chu’s Dessert First weblog