Halloween is not that big in India or in Denmark. Of course we come across the odd American party, but Danes keep the dressing up for ‘Fastelavn’, celebrated sometime in February and often referred to as the Nordic Halloween.
But I can never resist the call of candy, so even if I don’t dress up, I have to make something sweet to share with my loved ones.
And it also needs to be something a little bit spooky, though not enough to make your stomach churn (edible eyeballs, anyone?) And if chocolate can be added to the equation, all the better!
It was about a year ago, while browsing Pinterest that I came across these adorable printable gravestone cupcake toppers from Chikabug printables. Aren’t they perfect? Print them out and stick them onto your choice of cupcakes and you are all set for Halloween.
The inspiration for these cupcakes came from here. I followed the tutorial for the gravestone cupcake toppers, but followed a different recipe for the cupcakes and the frosting.
I followed this recipe for Death by Chocolate cupcakes by Sally.
And this recipe for Whipped Chocolate Ganache Frosting by Kendra.
Finally I added the gravestone toppers to a corner of the frosted cupcakes and decorated with some Maltesers.
All done! You don’t even have to follow this recipe. Just take your favorite chocolate cupcake recipe & add the printable toppers. Easy peasy! And if Halloween is not your thing, just make the cupcakes: they are dee-licious: moist & full of chocolatey goodness…
I just love how the toppers tie together the two main Halloween themes: candy and spookiness, without going over the top. A sweet ending indeed
Here is the recipe.
Spooktacular Chocolate Cupcakes:
Makes 12 Cupcakes
For the Dark Chocolate Cupcakes:
1/2 cup (1 stick or 115g) unsalted Butter
2 ounces (60g) semi-sweet Baking Chocolate
1/2 cup (64g) unsweetened Cocoa Powder (not Dutch processed)
3/4 cup (95g) all-purpose Flour
1/2 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
2 large Eggs, at room temperature
1/2 cup (100g) granulated Sugar
1/4 cup (50g) light Brown Sugar
1 teaspoon Vanilla Extract
1/2 cup (120ml) Buttermilk
For the Whipped Chocolate Ganache Frosting:
2 cups (340g) Chocolate Chips
1 cup Heavy Whipping Cream
For the cupcakes: Preheat the oven to 180C degrees. Line a 12-cup cupcake/ muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
In a medium-sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting: Heat heavy cream in a heavy pan on medium heat until it comes to a boil.
Remove from heat and stir in chocolate chips until the mixture is smooth.
Let chocolate mixture cool in a refrigerator for 1 hour.
When the mixture is at a “spoonable” consistency, place in mixing bowl.
Whip mixture with either the whisk or beater attachment of your mixer for 5 minutes on medium speed or until mixture creates stiff peaks.
Place whipped ganache into a piping bag outfitted with a 1M, 2D or #12 Tip.
Pipe ganache onto cupcakes.
Optional steps: Add the gravestone cupcake toppers secured with a toothpick or lollipop stick and add some Maltesers for added effect.