Get ready to conjure up the most adorable and delicious Halloween dessert that will make both kids and adults swoon! These Dark Chocolate Cupcakes topped with ethereal Meringue Ghosts are not just a treat, they're an edible work of art that combines rich, decadent chocolate with playful, floating meringue spirits. Imagine biting into a moist, dark chocolate cupcake crowned with a ghostly meringue figure that's almost too cute to eat – almost! Perfect for Halloween parties, seasonal gatherings, or when you want to add a touch of whimsical magic to your baking.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- Chocolate chips, for eyes
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a separate bowl, cream together the melted butter and granulated sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool completely on a wire rack.
- For the meringue ghosts, separate 2 egg whites into a clean, dry metal mixing bowl. Ensure no yolk is present, as this will prevent proper meringue formation.
- Add cream of tartar to the egg whites and begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add powdered sugar while continuing to beat the egg whites. Increase mixer speed to high and beat until stiff, glossy peaks form and the meringue is thick and stable.
- Transfer the meringue to a piping bag fitted with a large round tip. Pipe ghost-shaped swirls onto the cooled cupcakes, starting from the center and building upward to create a ghostly shape.
- Using melted chocolate or chocolate chips, carefully place two small dots for eyes on each meringue ghost.
- Optional: For a finishing touch, lightly toast the meringue ghosts using a kitchen torch for a slightly golden appearance. Alternatively, place under the broiler for 30-60 seconds, watching carefully to prevent burning.
- Refrigerate cupcakes until ready to serve. Best enjoyed within 24 hours of preparation.
Tips
- Ensure all baking tools are completely grease-free when making meringue to guarantee proper peak formation.
- Room temperature eggs whip up better and faster than cold eggs.
- When piping meringue ghosts, use a steady hand and lift the piping bag straight up to create those classic ghostly shapes.
- If you don't have a kitchen torch, the broiler method works great – but watch carefully to prevent burning!
- For extra stability, you can add a tiny bit of cornstarch to your meringue to help maintain its shape.
- Store cupcakes in a cool, dry place and consume within 24 hours for the best texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
