Devil’s Food Ghost Cupcakes
Okay so these Devil’s Food Ghost Cupcakes are probably more cute than scary, but they’re perfect for your Halloween dessert table.
This devil’s food cake has a dark and rich chocolate flavor.
The cake is almost black in color, making it perfect for your Halloween celebration.
Don’t substitute regular unsweetened cocoa powder for the Dutch processed version. Dutch processed cocoa is less acidic than regular unsweetened cocoa powder, plus the Dutch processed cocoa powder enhances the dark color of these cupcakes.
Seven minute frosting is the perfect accompaniment to this devilishly dark cupcake. It’s billowy texture and marshmallowy flavor make it perfect for creating the ghost effect for these Devil’s Food Ghost Cupcakes. On another note, you must serve these cupcakes soon after frosting, as the frosting begins to deflate as it sits.
For best results, I recommend making the ghost faces before making the frosting. As the face pieces sit, they dry out making them easier to handle and place on the frosting. I used Satin Ice black fondant for my ghost faces but you can also use chocolate chips.
- 2 12-cup cupcakes pans
- Cupcake liners
- Stand mixer
- Piping bag
- Ateco piping tip #808
- Wilton piping tips #7 & #12
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 4 ounces unsweetened chocolate, chopped
- 1 teaspoon instant espresso powder or instant coffee powder
- 1 ¼ cups boiling water
- 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature
- 1 ½ cups light brown sugar
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups granulated sugar
- 3 large egg whites
- 7 tablespoons cold water
- 5 teaspoons light corn syrup
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 ¼ vanilla extract
- Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt together. In a separate bowl, combine the chopped chocolate, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 3 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla extract and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
- Divide the batter into the prepared cupcakes pans, filling about 2/3 full. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 12 to 15 minutes, rotating pans halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.
- In the bowl of a stand mixer, whisk together the sugar, egg whites, cold water, corn syrup, cream of tartar and salt. Fill a saucepan with about 1 inch if barely simmering water and set bowl on top, making sure the bottom of the bowl does not touch the water. Attach a candy thermometer to the bowl and constantly whisk mixture until it reaches 160 degrees, about 10 minutes.
- Remove thebowl from the heat and transfer to a stand mixer fitted with the whisk attachment. Whip the egg white mixture on medium speed until soft peaks form, about 5 minutes. Add vanilla extract and continue to whip until the mixture has cooled and stiff peaks form, about 7 minutes. Frosting must be used immediately.
- Fit a piping tip #808 in a piping bag. Fill bag with frosting. Pipe swirls on each cupcake. Carefully place ghost face pieces on each cupcake, using a toothpick or wooden coffee stir to press and adhere to the frosting. Serve immediately.
- To accurately measure boiling water, bring a saucepan of water to a boil then measure out the exact amount.
- Before starting on the frosting, cut out the eyes and mouth for each ghost face and let sit out on the counter while you make the frosting. This way the fondant will dry out and will be easier to handle come time to decorate. Use piping tip #7 to cut out 24 pair of eyes and tip #12 to cut out 24 ghost mouths.
- These cupcakes must be frosted the day they are served, as the frosting starts to deflate the longer it sits.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1122Total Fat: 55gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 31gCholesterol: 89mgSodium: 914mgCarbohydrates: 156gFiber: 6gSugar: 119gProtein: 11g
Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1
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