Chocolate Ghost Cupcakes (with Fluffy Swiss Meringue)
After our move to Texas, its been a slow go with making new friends. Between settling in, after school activities and exploring the city itself, the past 6 months have gotten away from us. Plus I realize its not as easy as I thought it would be. I forgot how hard it is to meet people who are relatable, friendly and have kids. My friends from back home just started having kids so as happy as I am that they can now share in this… exhausting… I mean rewarding experience… I miss having friends that I can relate to. We’re done with the dirty diapers and the late night feedings and have moved on to extracurricular activities and homework help. So when my kids were invited to a play date by some adorable kids with some pretty cool parents, I knew I had to bring something special. And since it was a week away from Halloween, I knew these Chocolate Ghost cupcakes (with fluffy Swiss meringue frosting) would be perfect for both the kids and the adults!
Gosh, these cupcakes are moist, fluffy, dark chocolatey and utterly perfect. Not sure what more you an want in a cupcake except maybe… fluffy, marshmallowy and light as air Swiss meringue frosting? Yes please! I always thought that Swiss meringue was an intimidating frosting since it involved egg whites instead of butter. But after watching “Baked in Vermont” on the Food Network, I was inspired to try. And although it does take an extra step of cooking over a double boiler, it was still pretty easy- and totally worth the effort!! You’ve never tasted anything so light and fluffy! Plus with only 2 cups of sugar as opposed to the normal 3-4 cups of sugar in a regular buttercream- I’m going to categorize this as light with just the right amount of sweet!
The cupcakes were used in previous recipes on my blog because they are my absolute favorite, but I restated the recipe below for ease. Also note that this batter is very very liquidy. It’s ok!! it’s what makes these cakes so light and fluffy. But the frosting is the star of this show. Once the cupcakes are baked and cooling, it’s time to get started on the Swiss meringue.
Set a large pot on the stove with about 2- 3 inches of water and heat till simmering, making sure that when you put the mixing bowl on top, the bottom of the bowl doesn’t touch the water in the pot. We want the steam to gently cook the egg and sugar… not scramble them.
In the bowl of your electric mixer, add in your egg whites, sugar and pinch of salt. Place this bowl on top of the simmer water and whisk continuously until the sugar dissolves and the mixture reaches 170F. Once it hits that temp and the egg whites are hot to the touch, take the bowl and place it back in your electric mixer with the whisk attachment. Beat on high for 7-10 minutes or until the frosting is fluffy and white. Add in the vanilla extract and beat again till combined.
You can spoon the frosting on for a rustic look or pipe it on with a plain piping tip. Pipe from the outside in to create the ghost. Add candy eyes and mini chocolate chip mouth to complete your ghost!
These cupcakes are super cute and perfect for Halloween or really any holiday, depending on your colors and sprinkles. I’m sure these will be making a reappearance as some snowmen come Christmas!
Chocolate Ghost Cupcakes (with Fluffy Swiss Meringue)
Yields 24 cupcakes
Ingredients
For the Cupcakes
(Dry Ingredients)
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cups cocoa powder (I like anything thats dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
(Wet Ingredients)
1 cup buttermilk, shaken
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1 cup freshly brewed hot coffee (cold is fine too)
For the Swiss Meringue
2 Cups Sugar
10 Egg Whites
pinch of salt
2 tsp vanilla extract
(optional)
Candy eyes
Mini chocolate chips
Sprinkles
Method
Preheat the oven to 350F
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt an electric mixer low speed until combined.
In a large measuring cup, combine the buttermilk, oil, eggs, and vanilla.
Slowly Pour the wet ingredients to the dry ingredients and mix on low till they're combined.
Pour the batter into lined cupcakes tins a little more than half way full (I like pouring the batter into a large measuring cup to help make this step easier)
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then place on a wire rack.
To make the Swiss Meringue: Combine the sugar, salt and egg whites in the bowl of an electric mixer. Place over a pot of simmering water (don’t let the bottom of the bowl touch the water, you want the steam to cook the egg whites) Whisk the egg white and sugar mixture until the mixture becomes hot. I like letting the temp come to 170F to make sure its cooked. Once it reaches that temperature, take it off the heat and place the bowl into your electric mixer- be careful the bowl will be HOT!
Fit the whisk attachment on, and whip for 7-10 minutes or until it gets very light and fluffy. Add in the vanilla and whip until combined. Pipe or spread on your cooked cupcakes! Add in Candy eyes and mini chocolate chips for mouths.