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Halloween Cupcakes Tested Recipe

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Mummy Cupcakes allows us to have some fun with our Halloween baking. Piping lines of white Marshmallow Frosting on the tops of each chocolate cupcake transforms them into cute, not so scary, Halloween Mummy Cupcakes. I like to finish them off with two candy eyes (could use red candies or use piping gel to make eyes). The kids will love these at their next Halloween party.

The chocolate cupcake used for these Mummy Cupcakes has a moist texture and mild chocolate flavor that comes from Dutch-processed cocoa powder that has been dissolved in hot water to bring out its full flavor. To make these Mummy Cupcakes look more authentic, I like to use white cupcake liners for the chocolate cupcakes.

The icing for these cupcakes is a delicious Marshmallow flavored Frosting which Chris Arpante, who writes the excellent food blog www.melecotte.com, was kind enough to share with me. This soft and fluffy frosting is really a Confectioners Frosting to which is added marshmallow cream. Now, Marshmallow Creme or Fluff is a thick, soft and fluffy, very sweet marshmallow flavored mixture that is made from corn syrup, sugar syrup, dried egg whites, and vanillin. It can be found in most grocery stores and is sold in either jars or tubs.

Related Recipes You May Like

Halloween Chocolate Spiders

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Halloween Cheesecakes

Gingerbread Cookies

Halloween Whoopie Pies

Halloween Cookies

Mummy Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with white cupcake liners.

In a stainless steel or heatproof bowl place the cocoa powder. Pour the boiling water over the cocoa powder and stir until smooth. Set aside to cool while you make the batter.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, place the frosting in a piping bag, fitted with a Wilton #47 or #48 basket weave tip, and pipe lines back and forth on the top of each cupcake. Place two candy eyes on each cupcake.

Marshmallow Cream Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.

Makes 16 cupcakes.

Sources:

Bell, Annie. 'Gorgeous Cakes'. Kyle Books. Distributed by National Book Network. Lanham, MD: 2005.

www.melecotte.com

Mummy Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Marshmallow Cream Frosting:

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce (198 grams) jar of marshmallow creme or fluff

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

2-4 tablespoons light cream

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