Ghost Cupcakes
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Ghost Cupcakes
0
Servings12
Cook Time60 Minutes
Ingredients
70 ml boiling water
50g Dunnes Stores Baking at Home cocoa powder
3 eggs
175g butter, softened
150g caster sugar
115g self-raising flour
1 tsp baking powder
60g butter
50g Dunnes Stores Baking at Home dark chocolate chips
20g Dunnes Stores Baking at Home cocoa powder
250g icing sugar
3 tablespoons whole milk
1 x packet Dunnes Stores Baking at Home White Fondant
12 chocolate bourbon biscuits
24 Dunnes Stores Baking at Home Dark Chocolate Chips
Directions
YOU WILL NEED
- 1 x 12 hole muffin tin
- 12 cupcake cases
INGREDIENTS
- 70 ml boiling water
- 50g Dunnes Stores Baking at Home cocoa powder
- 3 eggs
- 175g butter, softened
- 150g caster sugar
- 115g self-raising flour
- 1 tsp baking powder
- 60g butter
- 50g Dunnes Stores Baking at Home dark chocolate chips
- 20g Dunnes Stores Baking at Home cocoa powder
- 250g icing sugar
- 3 tablespoons whole milk
- 1 x packet Dunnes Stores Baking at Home White Fondant
- 12 chocolate bourbon biscuits
- 24 Dunnes Stores Baking at Home Dark Chocolate Chips
METHOD
Cupcake Directions:
- Preheat oven to 200ºC / 180ºC fan. Line the muffin tin with the paper cases.
- Sieve the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and whisk together to combine.
- Divide the mixture equally between the 12 paper cases. Bake for about 12-15 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack.
Icing Directions:
- To make the chocolate icing, melt the butter and chocolate chips together in the microwave or over a bain-marie and pour into a large bowl. Sift in the cocoa powder and a bit of the icing sugar and stir to combine. Continue to sift in the icing sugar, a little at a time, to make a glossy and spreadable icing. If the icing gets too thick, add a tablespoon of the milk and continue to mix (Tip: at times you may think the icing is splitting but continue to mix until all of the icing sugar and milk has been added and you will end up with a smooth and glossy icing).
- Divide the icing between the 12 cooled cupcakes and use a spoon to swirl the icing out to the edges of the paper cases. Stick a bourbon biscuit, short side down, into each cupcake, until it’s roughly â…“ immersed.
- Roll the white fondant icing out on a surface covered with icing sugar, until it’s a few mm thick and then cut out rounds with a 10cm cookie cutter.
- Drape a round over one of the bourbon biscuits, pinching it slightly to form light pleats which make up your ghost’s body. Stick 2 of the chocolate chips onto the fondant to give your ghost eyes and repeat this process until all of the biscuits are covered and you have 12 ghosts.
0 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Not Available
Cadbury Bournville Dark Chocolate Cocoa Powder Tin 250g
€4.55€18.20/kg
Dunnes Stores 6 Irish Free Range Eggs Large
€2.25€0.38 each
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Baking at Home Caster Sugar 1kg
€2.99€2.99/kg
Dunnes Stores My Family Favourites Self Raising Flour 2kg
€1.59€0.80/kg
Dunnes Stores Baking at Home Baking Powder 200g
€1.15€5.75/kg
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Baking at Home Belgian Dark Chocolate Chips 100g
€1.00€10.00/kg
Cadbury Bournville Dark Chocolate Cocoa Powder Tin 250g
€4.55€18.20/kg
Dunnes Stores Baking at Home Icing Sugar 500g
€1.00€2.00/kg
Dunnes Stores Irish Whole Milk 1 Litre
€1.05€1.05/l
Dunnes Stores Baking at Home Ready to Roll White Fondant Icing 500g
€2.05€4.10/kg
Not Available
Dunnes Stores Baking at Home Belgian Dark Chocolate Chips 100g
€1.00€10.00/kg
Recipe
YOU WILL NEED
- 1 x 12 hole muffin tin
- 12 cupcake cases
INGREDIENTS
- 70 ml boiling water
- 50g Dunnes Stores Baking at Home cocoa powder
- 3 eggs
- 175g butter, softened
- 150g caster sugar
- 115g self-raising flour
- 1 tsp baking powder
- 60g butter
- 50g Dunnes Stores Baking at Home dark chocolate chips
- 20g Dunnes Stores Baking at Home cocoa powder
- 250g icing sugar
- 3 tablespoons whole milk
- 1 x packet Dunnes Stores Baking at Home White Fondant
- 12 chocolate bourbon biscuits
- 24 Dunnes Stores Baking at Home Dark Chocolate Chips
METHOD
Cupcake Directions:
- Preheat oven to 200ºC / 180ºC fan. Line the muffin tin with the paper cases.
- Sieve the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and whisk together to combine.
- Divide the mixture equally between the 12 paper cases. Bake for about 12-15 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack.
Icing Directions:
- To make the chocolate icing, melt the butter and chocolate chips together in the microwave or over a bain-marie and pour into a large bowl. Sift in the cocoa powder and a bit of the icing sugar and stir to combine. Continue to sift in the icing sugar, a little at a time, to make a glossy and spreadable icing. If the icing gets too thick, add a tablespoon of the milk and continue to mix (Tip: at times you may think the icing is splitting but continue to mix until all of the icing sugar and milk has been added and you will end up with a smooth and glossy icing).
- Divide the icing between the 12 cooled cupcakes and use a spoon to swirl the icing out to the edges of the paper cases. Stick a bourbon biscuit, short side down, into each cupcake, until it’s roughly â…“ immersed.
- Roll the white fondant icing out on a surface covered with icing sugar, until it’s a few mm thick and then cut out rounds with a 10cm cookie cutter.
- Drape a round over one of the bourbon biscuits, pinching it slightly to form light pleats which make up your ghost’s body. Stick 2 of the chocolate chips onto the fondant to give your ghost eyes and repeat this process until all of the biscuits are covered and you have 12 ghosts.