With Halloween a mere handful of days away, I just had to share this wicked good recipe for spooky cupcakes. It is from the Food Network, so the directions are a bit complicated but accurate – definitely well worth the effort for a ghoulish party.
Wicked Cupcakes
From Food Network Kitchens
Prep Time: 45 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 25 min
Level: Intermediate
Serves: 12 cupcakes, 2 cups frosting
Ingredients Cupcakes:
* 1 1/2 ounces fine-quality semisweet chocolate, chopped
* 1/4 cups prune juice
* 3/4 cup all-purpose flour
* 3/4 cup sugar
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoons salt
* 1 large egg
* 1 large egg yolk
* 1/3 cup buttermilk
* 1/4 cup vegetable oil
* 1/2 teaspoon vanilla extract
Frosting:
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1 cup peanut butter (smooth or chunky)
* 4-ounces cream cheese, at room temperature
* 4 cups confectioners’ sugar
* 2 tablespoons milk
* 1 drop food coloring (green), optional
* Chocolate wafer cookies
* Licorice strips
* Toasted coconut
* Small candies
* Special equipment: 12 (1/2-cup) muffin cups with paper liners
Directions
For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
To read how to decorate the cakes and print out the entire Wicked Cupcakes recipe right from the Food Network’s site go here.
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