Trick or Treat

I never celebrated Halloween – surprisingly, I was able to survive without trick or treating around the neighborhood dressed as Superwoman or Wilma Flinstone; actually, I always had a weakness for the Batgirl costumes (still, the hours I’d have to spend on the treadmill to be able to pull off that fantasy-awakening latex ensemble, make me go for the first two options + a chocolate-peanut bar as a bonus) – this year, haunted by all the spooky-glamorous pics flooding Pinterest, I let myself caught in the holiday spirit – and though I’m not gone throw myself in the mouth of lions by purchasing a Halloween costume and attending a party full of villains and broken dolls, after going from door to door with a pumpkin as a tote – Now, don’t you have some caramel candies? I already got too many of those chocolate-mints (hopefully I’ll trade some of them for shots later in the evening) – I did something equally adventurous: I baked; yeah, I baked, decorated then I put aside for the holiday, after tasting more than…well, who counts them after all?…CUPCAKES… or better said, monster-cupcakes (hairy and bold one-eyed monsters, it’s for you to pick your fave). For me, easy and delicious way to get into the holiday spirit…So if you’re in need of some inspiration and don’t have too much time to spare in the kitchen, recipe + pictures – down below. Enjoy!

INGREDIENTS (15 cupcakes):

FOR THE CUPCAKES:

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

200g butter, at room temperature

1 cup granulated sugar

3 eggs, at room temperature

2 tsp vanilla extract

1/2 cup buttermilk, at room temperature

1/2 cup chocolate sprinkles

FOR THE CHOCOLATE BUTTERCREAM:

250g semisweet or bittersweet chocolate, finely chopped

250g unsalted butter, at room temperature

6 cupspowdered sugar

1/4 cup unsweetened cocoa powder

1/3 cup milk

2 tsp vanilla extract

1/4 tsp salt

FOR THE CHOCOLATE GANACHE:

175g semisweet chocolate, finely chopped

3/4 cup heavy cream

Preheat oven to 350 F. Combine the flour, baking powder, baking soda, and salt in a small bowl, and whisk them together. Set aside for a moment.

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.

Turn the mixer speed to low and add about a third of the dry ingredients. Once the dry ingredients are incorporated, add half of the buttermilk and mix it in. Add half the remaining drys, then the rest of the buttermilk, and finish with the remaining dry ingredients. Stop the mixer when just a few streaks of flour remain. Add the chocolate sprinkles and stir them in.

Scoop the batter into cupcake liners, bake for 20-23 minutes at 350 F, until the tops spring back lightly when touched. Cool completely.

To Make the Chocolate Buttercream:

Place the chocolate in a microwave-safe bowl, and microwave in 30-second increments, stirring every 30 seconds until melted and smooth. Set aside to cool until the chocolate is at room temperature.

Put the butter, powdered sugar, cocoa powder, milk, vanilla extract, and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on low speed until the dry ingredients are incorporated. Raise the speed to medium and beat for about 2 minutes, until light and fluffy. Add the melted room temperature chocolate, and beat until incorporated. If the frosting is very stiff, add small amounts of milk until it is the consistency you want.

TO MAKE THE CHOCOLATE GANACHE:

Place the finely chopped chocolate in a small bowl.

Pour the heavy cream into a small saucepan and place the pan over medium heat. Heat the cream until it simmers and small bubbles appear along the sides—but do not let it boil.

Pour the hot cream over the chopped chocolate and let it sit and soften the chocolate for 1 minute. After a minute, whisk everything together until the chocolate is melted and your mixture is smooth and shiny. Use while still warm and fluid.

DECORATE:

Pipe a generous swirl of chocolate buttercream on top of each cupcake.

Use a knife or offset spatula to smooth the top down so that it is a flat surface. Hold a cupcake at the bottom, and dip the top into the warm ganache so that the buttercream is entirely covered.

Leave to rest for a few minutes, then top with the gummy eyes and vampire mouths.

For the furry ones, place a few spoons of the buttercream icing into a decorating bag, holding it straight-up, then squeeze to form hair, pulling away when it’s long enough – leave to rest, then top with the gummy parts.