María Fernanda Hernandez

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Ghost Cupcakes

Name: Ghost Cupcakes
Prep time: 50 min
Cook time: 50 min
Yield: 12
Cuisine: Americana
Ingredients: 1 cup flour; 1/2 teaspoons baking soda; 1/4 teaspoons salt; 1/2 cups unsalted butter, at room temperature so that it softens; 1 cup sugar; 2 eggs; 1 1/2 teaspoons vanilla extract; 3 ounces bittersweet chocolate, melted and at room temperature; 2 teaspoons instant coffee, or espresso powder dissolved in 1/2 cup of water; 2/3 cups semi-sweet chocolate chip; 1 boat vanilla frosting; sprinkles, black

50 mins

Low

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María Fernanda Hernandez

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For these Halloween parties, prepare these delicious ghost cupcakes; They will be the ideal and most suitable dessert for the celebration.

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Ingredients

12 portions

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Preparation

Place the oven rack at the bottom and preheat the oven to 350 F (180 C). Put cupcakes of paper in a mold of 12 cupcakes.

Mix the flour, baking soda, and salt in a small bowl. In a large bowl, beat the butter with a blender at medium speed until the butter burns (30-60 seconds). With the blender in motion, add the sugar little by little. With a spatula lower the mixture of the sides of the container. Continue beating at medium-high speed for another 2-3 minutes.

Add the eggs to the mixture one by one, beating at medium speed after each addition (about 30 seconds each time). Add vanilla and melted chocolate and beat until well blended. In low speed, add the dry ingredients (flour, etc) in three parts, alternating with the espresso in two parts. Mix well and put the chocolate chips, stirring with your hands.

Divide the mixture between the prepared cupcake molds. Cook the cupcakes for 20-22 minutes. Let them cool for 5 minutes and remove the cupcakes to let them cool in a rack.

Put the bitumen in the microwave for 20 seconds, then put it in a sleeve with round duya. Make circles on the cupcake to form the ghost. Finally add chocolate chips to make the eyes.