Description
These Ghost Cupcakes are a fun and spooky treat perfect for Halloween! Moist and chocolatey cupcakes are topped with silky Italian meringue piped into ghost shapes and finished with melted dark chocolate details, making them as delicious as they are festive.
Ingredients
Scale
Cupcake Batter
- 150 g unsalted butter
- 150 g light brown sugar
- 125 g self raising flour
- 25 g cocoa powder
- 3 medium eggs
Italian Meringue Topping
- 185 g granulated sugar
- 85 ml water
- 100 g egg whites
Decoration
- Melted dark chocolate (for facial details)
Instructions
- Prepare the Cupcake Batter: Cream the unsalted butter and light brown sugar together until light and fluffy. Gradually beat in the eggs one at a time. Sift together the self raising flour and cocoa powder, then fold this mixture gently into the wet ingredients until a smooth batter forms.
- Bake the Cupcakes: Preheat the oven to 180°C (350°F). Line a cupcake tray with paper cases and divide the batter evenly among them. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Make the Italian Meringue: Combine granulated sugar and water in a saucepan and bring to a boil until the syrup reaches the soft ball stage (around 115°C or 240°F). Meanwhile, whisk the egg whites until soft peaks form. Slowly pour the hot syrup into the egg whites while continuously whisking. Continue whisking until the meringue is thick, glossy and has cooled to room temperature.
- Pipe the Ghosts: Transfer the Italian meringue into a piping bag fitted with a round or star nozzle. Pipe ghost shapes on top of each cooled cupcake by swirling upward to form a ghostly silhouette.
- Add Details: Using a small piping bag or toothpick dipped in melted dark chocolate, add eyes and mouths to the meringue ghosts to complete their spooky look. Allow the chocolate to set before serving.
Notes
- Chocolatey and delicious chocolate cupcakes topped with Italian meringue to make cute and spooky ghost cupcakes for Halloween.
- Ensure cupcakes are completely cooled before piping meringue to prevent it from melting.
- Use a candy thermometer when making the sugar syrup for perfect consistency.
- Store leftovers in an airtight container to keep meringue fresh and soft.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 29 g
- Sodium: 38 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 77 mg
