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Ghost Cupcakes!

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Spooky and sweet, these delightful chocolate cupcakes are topped with a light and airy Italian meringue shaped into adorable ghosts, perfect for Halloween.

Ingredients

Scale
  • 150 g unsalted butter
  • 150 g light brown sugar
  • 125 g self raising flour
  • 25 g cocoa powder
  • 3 medium eggs
  • 185 g granulated sugar
  • 85 ml water
  • 100 g egg whites
  • Melted dark chocolate

Instructions

  1. Preheat your oven to 180ºC (160ºC fan).
  2. Line a cupcake or muffin tin with 12 large cupcake/muffin cases.
  3. Beat the unsalted butter with the light brown sugar in a bowl until the mixture is light and fluffy.
  4. Add the 3 medium eggs to the butter and sugar mixture.
  5. Add the self-raising flour and cocoa powder to the bowl.
  6. Mix all ingredients until they are just well combined.
  7. Spoon the cupcake batter evenly into the 12 prepared cupcake cases.
  8. Bake in the preheated oven for 15-20 minutes.
  9. Check for doneness by inserting a skewer into a cupcake; it should come out clean, and the cakes should be springy to touch.
  10. Remove the cupcakes from the oven.
  11. Leave the baked cupcakes to cool fully on a wire rack.
  12. Pour the granulated sugar and water into a heavy-based saucepan.
  13. Bring the sugar and water mixture to a boil, stirring occasionally with a wooden spoon.
  14. Monitor the temperature of the mixture with a sugar thermometer until it reaches 120ºC (firm ball stage).
  15. While the sugar mixture is heating, if any sugar splashes up the side of the pan, brush the sides with a pastry brush dipped in cold water to prevent crystallization.
  16. Whilst the sugar mixture is heating and boiling, begin to whisk the egg whites in your electric stand mixer until they form stiff peaks.
  17. Once the sugar syrup has reached 120ºC and the egg whites are at stiff peaks, slowly pour the hot sugar syrup into the egg whites at the edge of the bowl while the mixer is still whisking.
  18. Continue to whisk throughout the pouring process to ensure a constant trickle of sugar syrup and smooth egg whites.
  19. After all the sugar syrup has been added, continue to whisk the mixture fast and on a high speed for 5-7 minutes.
  20. Whisk until the Italian meringue mixture is smooth and has cooled down.
  21. Fit a large disposable piping bag with a large round nozzle.
  22. Pipe the cooled meringue onto the fully cooled cupcakes in little ghost shapes.
  23. To pipe a ghost, point the nozzle downwards to create a bottom, then lift slightly.
  24. Repeat with a slightly smaller blob and lift to create a thin top for the ghost shape.
  25. Pipe the tiniest amount of melted dark chocolate onto each meringue ghost to create eyes and a mouth.
  26. Serve and enjoy your Ghost Cupcakes!

Notes

Ensure all cupcake ingredients are at room temperature for a smooth batter.
Do not overmix the cupcake batter; stop as soon as it’s combined.
Use a sugar thermometer for precise meringue results; 120°C is crucial.
Let cupcakes cool completely before piping meringue to prevent melting.

Find it online: https://sweetcraftrecipes.com/ghost-cupcakes/