Equipment
Ingredients
Chocolate Cupcakes
- 125 g all-purpose flour
- 45 g cocoa powder
- 150 g granulated sugar
- 3 g baking powder
- 3 g baking soda
- 2 g salt
- 1 egg, room temperature
- 120 ml buttermilk, room temperature
- 60 ml vegetable oil
- 120 ml hot water
- 5 ml vanilla extract
Marshmallow Meringue Frosting
- 4 egg whites
- 200 g granulated sugar
- 1 g cream of tartar
- 5 ml vanilla extract
Decoration
- 10 g mini chocolate chips
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Line a muffin tin with 12 paper cupcake liners.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until a thick, uniform paste forms.
Carefully stream the hot water into the batter while continuously whisking to prevent the egg from scrambling. Mix until the batter is smooth. It will be very thin.
Divide the batter evenly among the cupcake liners, filling each about halfway full. Bake at 175°C/350°F for 18 to 20 minutes.
Remove the cupcakes from the oven. Let them rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, place the egg whites, 200g sugar, and cream of tartar in a perfectly clean, heatproof mixing bowl set over a saucepan of simmering water (double boiler). Whisk constantly until the mixture registers 71°C/160°F on a thermometer, ensuring the egg whites are pasteurized and the sugar is completely dissolved.
Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on high speed for 7 to 10 minutes until the bowl is cool to the touch and the meringue holds stiff, glossy peaks. Fold in the remaining vanilla extract.
Transfer the marshmallow meringue to a piping bag fitted with a large round tip. Pipe a tall, swirled mound onto each cooled cupcake by applying even pressure, building height, and slowly pulling upward while releasing pressure to create the ghost tail.
Gently press two mini chocolate chips point-side inward onto each meringue ghost to create eyes. Serve the cupcakes within a few hours for the best texture.
Chef's Notes
- Heating the egg whites to 71C/160F via the Swiss meringue method not only melts the sugar for a silky smooth finish but crucially pasteurizes the eggs, making this frosting entirely safe for all guests to consume.
- Substituting the hot water in the cupcake batter with an equal amount of freshly brewed hot espresso or strong coffee will tremendously elevate the chocolate flavor without adding a distinct coffee taste.
- For the best ghost shape, keep the piping tip submerged in the frosting mound as you apply pressure to build a wide base, then gradually lift the tip while simultaneously easing off the pressure to form a tapered, spooky peak.
- Dutch-processed cocoa powder is highly recommended for this recipe. Its lower acidity yields a darker, more midnight-toned cake crumb that provides a striking visual contrast against the stark white marshmallow ghosts.
Storage
Refrigerator: 3 days — Store in an airtight container. Meringue may begin to weep slightly after the second day.
Freezer: 1 month — Freeze the unfrosted cupcakes wrapped tightly in plastic wrap. Do not freeze the marshmallow frosting.
