I have had so much fun making Halloween cupcakes this week! I cannot believe I’m running out of time and won’t be able to make as many different kinds as I want.
These are for an order due tomorrow–chocolate cupcakes with buttercream frosting tinted orange. The jack-o-lantern is made out of fondant (I used edible beads for the eyes . . . pushed them into the fondant and added just a dot of black food coloring with a tiny paintbrush).
What did YOU make for Halloween?
Cute little spider cupcakes for Halloween . . .
the cakes are chocolate covered with ganache and the spiders are fondant.
These Devil’s Food cupcakes are topped by ganache, fondant headstones, and fun candies so everything is edible . . .
Just make your favorite chocolate cupcake in cute Halloween themed liners and top with ganache, which is really much easier to make than it sounds.
Ganache
2 C. heavy whipping cream
1/2 C. confectioners sugar
dash salt
1 pound bittersweet chocolate bits (I use Ghirardelli chocolate)
Heat the whipping cream, confectioners sugar, and salt in a medium saucepan (bring the ingredients JUST to a boil). Stir frequently. In the meantime, put the chocolate bits into a large bowl. When the whipped cream mixture is heated, pour over the chocolate and let stand one minute. Then whisk just until ingredients are combined. You can allow the ganache to cool to a spreading consistency and use it then. Or cool for two-three hours (I put it in the fridge for the last hour), and then whip with a hand mixer until of piping consistency. Use whichever tip you like in your piping bag to cover the tops of the cupcakes. I made my headstones, then added candy corn pumpkins, gummy worms, and candy bones, ghosts, and bats I bought at Walmart.
Have fun!
battersweet cupcakes 