There's more to Fall baking than just pumpkin and apples. Spice up your seasonal baked goods with a little spook. Filled with marshmallow creme and topped with white chocolate ghosts, these black cocoa cupcakes are so good, it's scary!
Amanda of @happybakedayshow on Instagram concocted this spooky Marshmallow Creme Filled Black Cocoa Cupcake recipe using her Larder & Vine Bakeware Set and Utensils. Discover more of Amanda's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!
Why use the Larder & Vine Bakeware Set?
When you decide to bake with our ceramic muffin tins, they come equipped with 6 other pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:
2 baking sheets
1 round pan
1 square pan
1 loaf pan
1 deep roasting pan.
Healthy baking is at the top of our priority list here at Larder & Vine, so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE.
Recipe Summary
1 hour
18 minutes
18
Dessert
Cupcake Ingredients
2 cups cake flour
¾ cup black cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons espresso powder
1 cup granulated sugar
½ cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Filling Ingredients
1 cup marshmallow creme or fluff
Ghost Topper Ingredients
1 cup white chocolate melting chips
2-3 tablespoons dark chocolate melting chips
16 ounces chocolate frosting
Halloween sprinkles, if desired
Recipe Directions
1. Make the cupcakes: Preheat the oven to 350℉. Line 18 holes in muffin tins with paper liners. Set aside.
2. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and sugar. Mix well with large whisk.
3. Add oil, milk, vanilla, and eggs to the dry ingredients. Whisk again until smooth and no clumps remain.
4. Evenly divide the batter to the cupcake liners, filling them about ¾ full.
5. Bake the cupcakes for 18-23 minutes, or until a cake tester comes out clean. Let cool in pan for 3 minutes, then transfer to wire rack to cool completely.
6. Fill the cupcakes: Using a knife, cut a small hole in the center of the cupcakes, and remove the cut-out cake. Set aside (do not throw away).
7. Fill a piping bag with the marshmallow creme and fill the hole in the cupcakes. Replace the removed cake piece to cover the marshmallow creme.
8. Make the ghost toppers: Line a baking sheet with parchment paper. Melt the white chocolate in the microwave in a small bowl. Heat in 30-second intervals stirring in between until fully melted and smooth.
9. Scoop one spoonful of the melted chocolate onto the line tray and use the back of the spoon to drag the chocolate downward and to the side, creating a “ghost” shape. Repeat until white chocolate is used then place the tray into the fridge for 10 minutes or until the chocolate is set.
10. Melt the dark chocolate. Pour into a piping bag and cut a very small hole at the bottom. Pipe the dark chocolate onto the hardened white chocolate to create eyes and a mouth for the ghosts. Chill again until set.
11. Add a large star tip to another piping bag and fill with frosting. Pipe a small swirl over each cupcake.
12. Carefully remove the white chocolate ghosts from the parchment paper and nestle them into the frosting as a cupcake topper. Add sprinkles, if desired. Enjoy!
