Monday, October 25, 2010

Chocolate Devil's Food Halloween Cupcakes with Chocolate Ganache Frosting


We're days away from Halloween and I've been trying to rack my brain for a good Halloween post.  I'm not very creative when it comes to cupcakes... not like my best friend Liz over at Blog is the New Black.  I call her the "cupcake queen" because she is the master at cupcake making.  Just check out these pumpkin cupcakes and you'll know exactly what I mean! 

So for you creatively challenged bakers like me, this recipe is pretty straight forward- just buy whatever Halloween sprinkles and candies you can find at your local grocery store and sprinkle away!  It doesn't get easier than that and your kids will love to help decorate them with you.  

The cupcake recipe itself requires new baking techniques that I don't usually use so I was a bit out of my comfort zone.  However, they baked well and tasted rich and delicious.  This recipe makes about 30 cupcakes so if you're having a Halloween party or in my case, having two groups of friends over back to back, this recipe makes enough to feed a crowd or two!  Hope you enjoy it!

Start with combining the cocoa and hot water:


Mix until smooth:




In a separate bowl, mix the flour, baking soda, baking powder, and salt together:


Meanwhile, melt the butter with the sugar in a medium sauce pan over medium/low heat and mix until combined:


Then put into the bowl of an electric mixer and mix on medium/low until cooled, about 7 minutes:



Then add the eggs, one at a time, beating after each addition until well mixed:


Add the vanilla:



Then add the chocolate mixture and mix until combined:


Beat on low, adding half of the dry ingredients slowly and mix until combined:



Then add half of the sour cream and mix until combined.  Then repeat adding the rest of the flour mixture and the rest of the sour cream:



Mix until combined:



Preheat your oven to 350 degrees and line your muffin pan with paper liners.  Fill your muffin tins 3/4 full with batter:


Bake until a tooth pick comes out clean, about 20 minutes.  Allow your cupcakes to cool completely:



When your cupcakes are cooled, prepare your chocolate ganache glaze.  Roughly chop 4, 4oz. good quality bittersweet chocolate bars (1 pound of chocolate):


Meanwhile, heat your cream and corn syrup over medium/high heat in a small pan until just to a simmer.  Pour your liquid into the center of the chocolate bowl.  Let it sit without stirring until your chocolate begins to melt.  Then with a whisk, starting in the center and working your way outward, slowly begin to stir until your chocolate and cream are combined.  Do not over mix.  Refrigerate your mixture, stirring every 8 minutes until your chocolate just barely begins to set:



Meanwhile, prepare your toppings:


Dip the top of your cupcake into the chocolate ganache:


Then decorate with your toppings:



Top with some candy corn and set aside to allow your chocolate frosting to set:




Serve and enjoy!



Happy Halloween!



Chocolate Devil's Food Halloween Cupcakes with Chocolate Ganache Frosting
Adapted from Martha Stewart
Makes 30 cupcakes
(Printable Recipe)

Ingredients
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
cupcake liners
Halloween sprinkles
candy corn
tube of orange icing for writing

Directions

Start by combining the cocoa and hot water: and mix until smooth.  In a separate bowl, mix the flour, baking soda, baking powder, and salt together.  Meanwhile, melt the butter with the sugar in a medium sauce pan over medium/low heat and mix until combined.  Then put into the bowl of an electric mixer and mix on medium/low until cooled, about 7 minutes.  Add the eggs, one at a time, beating after each addition until well mixed.  Add the vanilla, then add the chocolate mixture and mix until combined.  Beat on low, adding half of the dry ingredients slowly and mix until combined.  Then add half of the sour cream and mix until combined.  Repeat adding the rest of the flour mixture and the rest of the sour cream.  Preheat your oven to 350 degrees and line your muffin pan with paper liners.  Fill your muffin tins 3/4 full with batter and bake until a tooth pick comes out clean, about 20 minutes.  Allow your cupcakes to cool completely.

When your cupcakes are cooled, prepare your chocolate ganache glaze.  Roughly chop 4, 4oz. good quality bittersweet chocolate bars (1 pound of chocolate total).  Meanwhile, heat your cream and corn syrup over medium/high heat in a small pan until just to a simmer.  Pour your liquid into the center of the chocolate bowl.  Let it sit without stirring until your chocolate begins to melt.  Then with a whisk, starting in the center and working your way outward, slowly begin to stir until your chocolate and cream are combined.  Do not over mix.  Refrigerate your mixture, stirring every 8 minutes until your chocolate just barely begins to set.

Meanwhile, prepare your toppings.  Dip the top of your cupcake into the chocolate ganache.  Then decorate with your toppings.  Set your cupcakes aside to allow your chocolate frosting to set.  Serve and enjoy!
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7 comments:

  1. spooooky.. they look delicious chels!
    -Colleen

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  2. How did you manage not to eat all the batter? YUM!

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  3. Thanks Colleen!

    It took major self control Lindsay! Parrish and I licked the bowl clean after they went in the oven :)

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  4. Ahhh they look delicious!! They're making me hungry...

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  5. Your decorations are adorable, I'm SO impressed!

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  6. Oh my gosh, these look amazing!! So cute too!!

    -Meg

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  7. great choice chels! they look amazing and very festive!!

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