Ingredients for 12 servings 

1 cup (5.3oz/150g) Genauva dark chocolate gems

1/2 cup + 2 tbsp (4.5oz/125g) butter at room temperature

1 cup (8.5 oz/225g) sugar

1 package vanilla sugar

1 pinch of salt

4 eggs

1 1/4 cup (5.5oz/160g) self-rising flour

 

Decoration

3 large egg whites (4.3oz/120g)

1/2 cup (4.3oz/120g) sugar

1 cup (4.3oz/120g) icing sugar

½ tbsp corn starch

1 package white rolled fondant

1 mini bag (1.2oz/35g) Genauva dark hot chocolate gems

 

Spooky cupcakes

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Preparation

  • Preheat the oven at 350°F (180°C)
  • Line the muffin tin with paper molds
  • Melt the Genauva chocolate gems with the butter and transfer to a bowl
  • Add the rest of the ingredients and mix well until well combined
  • Bake for 18 minutes on the middle level in the oven
  • Let cool in the muffin tin for 5 minutes
  • Let them cool down on a wire rack

Decoration

  • Rise the temperature of the oven until 400°F (200°C)
  • Beat the egg whites with the sugar, add the icing sugar and corn starch and continue beating until stiff peaks
  • Transfer to a piping bag with a plain wide nozzle
  • Pipe a high tower on the cupcake (this will be the base of the spook)
  • Bake for 5 – 10 minutes, be careful not to burn the meringue
  • Let cool down on a wire rack
  • Roll out the white fondant (about 0.1in/2mm thick) and cut out squares (big enough to cover the meringue like a sheet)
  • Fold the fondant sugar around the meringue, mold it like a ghost
  • Melt the dark chocolate and draw eyes and mouth ( with a toothpick)

Comments, questions and tips

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