Graveyard Cupcakes

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

Steps:

  1. 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!
  2. 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.
  3. In a large bowl whisk together flour, cocoa powder, and baking powder. If you’re using unsalted butter, add a pinch of salt.
  4. 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.
  5. Fill cupcake tins and bake 20 minutes, or until a toothpick comes out cleanly. Allow to cool.
  6. Over a double boiler, melt the chocolate chips. Dip the Milano cookies in the chocolate and let set on a piece of parchment paper.
  7. 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.
  8. Cut a cat’s eye slit into the cupcakes and place the chocolate covered cookies into the cupcakes.
  9. 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/ *

Chocoalte Coffee Cupcakes with Coffee Creamer Frosting

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Ghost Pancakes

Today’s ghost recipe is 100% inspired from my countless hours surfing Pinterest.

Ghost pancakes!

Doing ghost pancakes is the reason I chose the ghost theme for this year’s Halloween week!

I used my go to pancake recipe. I have been using this recipe for over four years and wish I could give credit where credit is due but I don’t remember where I found it. My copy is a wrinkled piece of paper with stains of egg, melted butter, and syrup all over it. The text is going to be fading before I know it. This recipe makes 12 1/3 C portion pancakes, or 10 ghosts. Feel free to use your favorite pancake recipe or use a boxed mix.

Ghost Pancakes

Ingredients:

  • 1 1/2 C flour
  • 3 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp butter, melted and cooled
  • 30 chocolate chips

Steps:

  1. Preheat griddle to medium-high heat. Grease with cooking spray or butter.
  2. In a large bowl whisk together flour, baking powder, sugar, and salt.
  3. In another bowl whisk together egg and milk. Whisk in cooled melted butter.
  4. Mix wet ingredients into dry ingredients.
  5. Pour pancake batter into a measuring cup. Pour onto hot griddle into shape of ghosts. Place three chocolate chips in the form of eyes and a mouth in the ghost’s head. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

Ghost Pancakes

SRC: Ghost Sugar Cookies

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Today’s Secret Recipe Club post kicks off a week of ghostly treats in preparation for Halloween. I knew that in my search through my assigned blog, Making Miracles, I knew I would be narrowing down my scope to something that would fit into my plan this year. If you were to look at my secret Pinterest board you’d see that I didn’t do a very good job at tunnel vision.

Making Miracles is Rebekah’s blog about “food, family, and making memories.” Her blog started eight years ago to share her experiences at being a surrogate mother. I couldn’t think of a better gift to give to someone than the gift of a child. For six years Rebekah selflessly gave 4 daughters to parents dreaming of having their own children. Making Miracles was the perfect blog title.

Rebekah’s blog has transformed over the years into a very impressive food blog. With the exception of catching her blog during SRC reveal days, I was introduced to Rebekah through the blog event #10DaysofTailgate where together with 10 other bloggers we ate our way through the end of September cheering on our favorite teams. Let me tell you, it was very tempting not to tell her that I was assigned her blog this month.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

So back to my recipe searching.

My secret pinterest board is filled with over 25 recipes from Rebekah’s blog, including her pizza dip from #10DaysofTailgate, her buttermilk soaked parmesan baked pork chops, and chocolate chip cookie souffle. But to fit in with my Halloween week, I narrowed it down to quesadillas (either pizza or sweet potato black bean) or sugar cookies. After finding my ghost shaped cookie cutter, I knew I’d be going the cookie route.

This cookie recipe reminded me of my grandmother’s Roll Out Christmas Cookies. Instead of frosting, I put sprinkles on the cookies before baking them. There are two reasons for doing that: 1) that’s what my Busia did and 2) I don’t like frosting on my cookies. These sugar cookies are not overly sweet and that’s what makes them addicting. Without frosting, they’re also perfect for dunking in your coffee!

I halved Rebekah’s recipe and was nervous the dough didn’t come together perfectly, but after chilling in the fridge before rolling it was perfect! Do not skip the chilling step. If the dough gets too warm it’ll stick to the board and rolling pin all too easily. This means, in between throwing the cookies in the oven, put the dough back in the fridge.

While Rebekah likes thick, chewy cookies I’m the opposite and like thin, flaky cookies. I rolled my cookies to 1/4″ thickness until very lightly golden on the edges. This half recipe yielded approximately 4 dozen cookies. The amount you get will vary depending on the size of your cookie cutter(s) and your desired cookie thickness.

Ghost Sugar Cookies

Ingredients:

  • 1 1/2 sticks butter, softened
  • 1 C sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • sprinkles (optional)

Steps:

  1. In the bowl of a stand mixer, cream together butter and sugar. Add eggs one at a time. Add in vanilla.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the flour to the butter in 3 batches.
  4. Wrap dough in plastic wrap and chill in fridge at least one hour.
  5. Preheat oven to 400 degrees F.
  6. Roll dough out on a floured surface. Cut out cookies and place an an ungreased cookie sheet. Sprinkle cookies with sprinkle, if desired. Bake 7 minutes.
  7. Cool cookies on a cooling rack.

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.com/2013/12/the-best-rolled-sugar-cookies.html?m=1 *

Ghost Sugar Cookies

To see the other bloggers who participated in the Secret Recipe Club this month click here: