From the Cook
From the Cook
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Chocolate Caramel Cupcakes with Meringue Ghosts
Warning0 allergens identified
Chocolate Caramel Cupcakes with Meringue Ghosts
Black Cocoa Cupcakes
Salted Caramel Sauce
Swiss Meringue
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Instructions
1
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Preheat the oven to 325 degrees F and line a cupcake pan with liners.
2
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
4
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Mixing on low speed, add the eggs one a time.
5
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Scrape down the bowl and mix in the vanilla.
6
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Add half of the dry ingredients and mix until just combined.
7
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Mix in the sour cream and oil.
8
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Add the rest of the dry ingredients and mix until just combined.
9
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Scrape down the bowl to ensure everything is evenly incorporated.
10
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Fill the cupcake pan by adding 5 tablespoons of batter to each cup.
11
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Smooth out the batter with a spoon and tap the pan on the counter a few times to release any air bubbles.
12
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Bake the cupcakes for about 22-25 minutes or until a toothpick inserted comes out clean.
13
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Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
14
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In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
15
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Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.
16
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When it comes to a boil reduce heat to medium and continue stirring often.
17
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When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.
18
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Then, mix in the butter and vanilla.
19
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Transfer to a glass jar to cool, stir in a pinch or two of flaky sea salt, then chill in the fridge overnight or until ready to use.
20
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In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
21
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Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla.
22
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Continue mixing until stiff peaks form.
23
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Decorate the cupcakes immediately.
24
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With a small (about 1") round cookie cutter, remove the centers of the cupcakes, pressing about ⅔ of the way into them.
25
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Cut the very top of the centers off and reserve them.
26
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Fill the cupcakes with cool caramel sauce and place the top of the centers back on.
27
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Pipe the meringue as desired and add black sprinkles to give the ghosts eyes. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Swiss Meringue Stability 🥚Whip egg whites with cream of tartar over a double boiler until the mixture reaches 160°F to pasteurize, then continue whipping off heat for glossy, stable peaks that hold their shape perfectly for piping ghost details.
- Salted Caramel Timing ⏱️Make your caramel sauce 1-2 hours ahead and let it cool completely before filling cupcakes to prevent the frosting from melting and to allow the salt flavor to deepen and meld beautifully.
- Cocoa Cupcake Moisture Balance 🍫Use sour cream in your cupcake batter along with proper measurements of water to create incredibly moist, tender crumbs that won't dry out while baking or during storage.
- Double Salt Technique 🧂Use kosher salt in the caramel and finish with flaky sea salt on top for complex seasoning - the fine salt dissolves into the sauce while the flaky salt provides textural contrast and bursts of salinity on each bite.
- Piping Ghost Success 👻Chill your meringue mixture for 15 minutes before piping into a bag fitted with a small round tip, and pipe directly onto parchment in advance so the ghosts can firm up before placement on frosted cupcakes.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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