Chocolate Caramel Cupcakes with Meringue Ghosts

These black cocoa cupcakes are filled with my foolproof salted caramel sauce and decorated with a swiss meringue piped into cute little ghosts! It's a great shareable halloween dessert that's festive enough without requiring specialty decorations.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 15 cupcakes

Calories: 376 kcal per serving

Ingredients

1 cup - all-purpose flour
¾ tsp - baking powder
1 tsp - kosher salt
14 tablespoons - unsalted butter
1 ¼ cups - granulated sugar
2 - eggs
1 tsp - vanilla bean paste or extract
½ cup - sour cream
½ cup - neutral oil
1 cup - granulated sugar
½ tsp - kosher salt
¼ tsp - cream of tartar
2 tablespoons - water
½ cup - heavy cream
6 tablespoons - unsalted butter
1 tsp - vanilla paste
2 - egg whites
pinch - flaky sea salt
½ cup - granulated sugar
¼ tsp - kosher salt
½ tsp - vanilla bean paste or extract
black sprinkles

Instructions

Preheat the oven to 325 degrees F and line a cupcake pan with liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
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.
Mixing on low speed, add the eggs one a time.
Scrape down the bowl and mix in the vanilla.
Add half of the dry ingredients and mix until just combined.
Mix in the sour cream and oil.
Add the rest of the dry ingredients and mix until just combined.
Scrape down the bowl to ensure everything is evenly incorporated.
Fill the cupcake pan by adding 5 tablespoons of batter to each cup.
Smooth out the batter with a spoon and tap the pan on the counter a few times to release any air bubbles.
Bake the cupcakes for about 22-25 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.
When it comes to a boil reduce heat to medium and continue stirring often.
When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.
Then, mix in the butter and vanilla.
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.
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.
Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla.
Continue mixing until stiff peaks form.
Decorate the cupcakes immediately.
With a small (about 1") round cookie cutter, remove the centers of the cupcakes, pressing about ⅔ of the way into them.
Cut the very top of the centers off and reserve them.
Fill the cupcakes with cool caramel sauce and place the top of the centers back on.
Pipe the meringue as desired and add black sprinkles to give the ghosts eyes. Enjoy!

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