The ghost theme continues with this super fun and adorable dessert.
I was originally planning on making another spin on S’more Brownies using ghost marshmallow peeps but during my trip to Joann’s for the ghost cookie cutterI used in Monday’s post my eyes fell upon these adorable ghost icing decorationsand I couldn’t resist! A change in plans was made and a discussion with Kate was in order. With her creative genius she suggested I do chocolate cupcakes with green icing and having these ghosts be coming back from the grave. I continued to follow her instruction and dipped Milano cookies in chocolate to create headstones.
I decided on a chocolate coffee cupcake for the base. My husband forgot his coffee on the counter one morning and I had the ambitious idea to save it, thinking I’d do something with cold coffee. These ideas are usually met with a lack of time or imagination, or even completely abandoned and everything I save with the intentions to do something awesome make their way to a dark corner of the refrigerator to die. But not this time! This time I found a use for that coffee! And because I did a coffee cupcake, I decided to use coffee creamer in the icing instead of milk. And my idea worked! Vanilla buttercream is my least favorite of the buttercreams and I didn’t think I’d be able to dye chocolate buttercream green very effectively. Using the Italian Sweet Cream flavor coffee creamer I had on stock for my mother-in-law made this frosting perfectly sweet and it complimented the cupcakes beautifully – making for an addicting chocolate cupcake. And I don’t say that about cake very often!
Chocolate Coffee Cupcakes with Coffee Creamer Frosting
Ingredients for cupcakes:
- 1 stick butter, softened
- 1 C sugar
- 2 eggs
- 1 3/4 C flour
- 1/4 C cocoa powder
- 2 tsp baking powder
- 1 C cold coffee
Ingredients for decorating:
- 2/3 C chocolate chips
- 12 Milano cookies
- 12 ghost icing decorations
- 2 sticks butter, softened
- 3 C powdered sugar
- 1 tsp vanilla extract
- 1 tbsp liquid coffee creamer
- green food coloring
- Preheat oven to 350 degrees F. Line cupcake tins with 16 cupcake liners. Note: there are only decorations for 12 cupcakes, the other 4 are bonus for the cook!
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time. Mix in vanilla.
- In a large bowl whisk together flour, cocoa powder, and baking powder. If you’re using unsalted butter, add a pinch of salt.
- Add 1/3 of the dry ingredients to the butter and mix until combined. Add 1/2 of the coffee and mix until combined. Repeat with another 1/3 of the dry ingredients, the last of the coffee, and ending with the remaining 1/3 of the flour mixture.
- Fill cupcake tins and bake 20 minutes, or until a toothpick comes out cleanly. Allow to cool.
- Over a double boiler, melt the chocolate chips. Dip the Milano cookies in the chocolate and let set on a piece of parchment paper.
- Make frosting: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla and creamer. Add up to another tablespoon of creamer if needed. Mix in food coloring until desired color is achieved. Note: Depending on how you ice your cupcakes, there will be leftover frosting.
- Cut a cat’s eye slit into the cupcakes and place the chocolate covered cookies into the cupcakes.
- Ice the cupcakes. Decorate with the ghosts.
*This recipe is adapted from Roxana at http://roxanashomebaking.com/chocolate-coffee-cupcakes-with-coffee-buttercream-frosting-recipe/ *
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