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Friday, October 28, 2016

Spookily cute cupcakes aka double chocolate mini cupcakes with cream cheese frosting


Trick or treat ?!!!!!

It's almost that time of the year again !

Most people in this side of the world don't celebrate Halloween so , no trick-or-treating if your neighbours are mostly locals , except , of course , in those estates where a high concentration of expats live . But that doesn't mean that you can't enjoy this celebration here , theme parks are great place to visit , malls are decked out for Halloween fun and let's not forget the Lan Kwai Fong Halloween street party .


Making these Halloween-themed cupcakes is just an excuse so that I can go overboard with toppings lol 

Found the perfect recipe for mini cupcakes , soft , moist and chocolaty , deliciously awesome on its own but who can't resist a cream cheese frosting ?


Whether you're celebrating Halloween or not , these cupcakes are great for any occasions sans the eyeballs and blood , of course !


Recipe adapted from Food Network

Double chocolate mini cupcakes : 

Makes 24 minis 

57 grams semi-sweet chocolate chips
21 grams ( Valrhona ) dutch-processed cocoa powder
53 grams light brown sugar
57 grams hot brewed coffee 
63 grams all purpose flour
50 grams granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg plus 1 egg yolk , at room temperature
50 grams ( rice bran ) oil
56 grams ***diy buttermilk
1 teaspoon vanilla

* Preheat oven to 180ºC . Line a mini-muffin pan with paper liners .

* In a large bowl , combine the chocolate chips , cocoa powder , and brown sugar , pour in the hot coffee and whisk until smooth . Let cool to room temperature .

* In another bowl , whisk flour , sugar , salt and baking soda .

* Add in egg , yolk , oil , buttermilk and vanilla into the cooled melted chocolate mixture and whisk until combined . Sift in the flour mixture and mix until smooth . Batter would be runny .

* Spoon batter , about two thirds full , into the prepared mini muffin cups .

* Bake for 14 minutes or until toothpick inserted into the center comes out clean .

* Let cool completely before frosting .

*** For the diy buttermilk , combine 3 tablespoons plain yogurt and 1 tablespoon milk , stir well , set aside until needed .

*** If you only have 1 mini muffin pan as I do , after baking the first batch , gently take out the cupcakes from the pan and place into the wire rack to cool . Place the pan inside the freezer to cool , a minute or 2 , take it out , line with paper liners and spoon batter into each cups , bake as usual .

Cream cheese frosting : 

Recipe adapted from Jamie's America , page 38 ( with slight modification )

170 grams cream cheese , at room temperature
57 grams unsalted butter , at room temp.
2 teaspoons lime juice
100 grams icing sugar

* In a medium bowl , combine cream cheese , butter and lime juice , sift in powdered sugar . Beat until fluffy and smooth . Pipe or spoon onto cupcakes . Frosting is perfect for 24 minis .

Strained cherry jam : 

90 grams cherry jam , at room temperature
1 teaspoon strawberry paste

* Strain jam into a small saucepan , add in the paste . Cook over medium heat for about 2 minutes , transfer to a small bowl and let cool completely . Mixture will set as it cools down , just stir until smooth before using .

To assemble the cupcakes : 

* Pipe some cream cheese frosting onto a cupcake , stick one or 2 candy eyeballs and drizzle some jam . Repeat with the rest .

* Piped frosting will nicely hold for about an hour at room temperature . Chill leftovers .



3 comments :

  1. These cupcakes look so darn moist and spookily beautiful!

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  2. These are ADORABLE, Anne! LOVE the Halloween twist---but I'd make these gorgeous cupcakes any time of year!!!

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  3. We do not celebrate here but I like such decirations😀

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