Deliciousa and spooktacular Halloween cupcakes!
Cream the unsalted butter and granulated sugar with a hand mixer on medium speed.
As it becomes light and fluffy, add vanilla extract, salt and eggs one at a time. Set aside.
In a different bowl sift the cake flour, salt, Dark cocoa powder, and baking soda.
Add the flour mixture in three batches to the egg and butter mixture alternating with the buttermilk, beginning and ending with flour.
Pour the cupcake batter into the cupcake molds with cupcake liners.
Bake it in the preheated oven 180°C/350°F for 30 minutes. When done remove from the heat and set aside to cool.
In a saucepan over medium-low heat pour in the heavy cream and let it reach a simmer.
Pour the simmering heavy cream over the white chocolate.
Add a pinch of salt and the red gel food coloring.
Mix until everything is well blended. Set aside.
Mix the unsalted butter, powdered sugar, vanilla extract, salt , dark cocoa powder and the tablespoon of milk, and mix until well combined in a bowl using a hand mixer. Transfer to a piping bag
Make a small hole in the center of the cupcake with an apple corer, but do not push it all the way through.
Fill the center with some fillings. Pipe some frosting on top.
Garnish with Halloween decorations and serve.
0 servings