We have been reading the “Three Little Ghosties” book by Pippa Goodhart, this Halloween. It has best illustrations! (by AnnaLaura Cantone"). This is where I got the name for these cute little cupcake treats.
For my daughter’s Halloween Party at school we were assigned a dozen cupcakes. For this recipe I used my Chocolate Cake recipe and Vanilla frosting recipe:
2 cups all-purpose flour
2 1/2 t. baking powder
1/4 t. salt
1 package of instant chocolate pudding (only the powder)
1 1/4 c. milk
2 t. vanilla extract
1 1/2 sticks room temperature butter
1 1/2 c. sugar
Preheat oven to 350
Whisk together flour, baking powder, pudding powder and salt. Measure out the milk, set aside.
With an electric mixer in a large bowl combine butter and sugar until light and fluffy. Add the eggs one at a time allowing each to incorporate well before moving on to the next ingredient.
Incorporate the dry ingredients and milk by alternating – half of the dry ingredients and half of the milk.
Use a small ice cream scoop for the cupcake batter. It makes the perfect size cupcakes. Scoop a heaping scoop of the batter into each cup. Stick one Reese’s miniature peanut butter cup in the middle of the batter in each cup.
Bake for 18-20 minutes. (The time will depend on your oven. Since moving and changing ovens I have had to cook these for 21 minutes otherwise they deflate because they aren’t cooked thoroughly.)
1/2 cup shortening (used the Crisco stick because it’s easier to measure)
1 stick butter (1/2 cup) – room temperature
4 cups confectioners sugar
2-4 T. whole milk
1 T. vanilla extract
In a stand mixer, beat the shortening and butter together, add the vanilla bean and extract. Incorporate the sugar gradually – 1c. at a time. Once sugar is incorporated (it will look dry) add the milk 1 tablespoon at a time until you get the consistency you like. It will be about 2-3T for a medium consistency.
Cover with a wet cloth while not in use, or place in the fridge if you plan on using it much later.
Use a cake decorating bag or a zip lock bag and spoon in the frosting. Cut a big sized corner off the bag. Pipe on the ghosties by holding your bag straight up and down and squeeze some frosting in a spiral motion onto the cupcake. You can also squeeze the frosting out and press down a little then back up and then down again, repeating this action.
Eyes & Mouth
Melt some of your favorite milk or dark chocolate in the microwave (at 30 second intervals stirring each interval until completely melted) or melt in a double boiler (I use a small pot with a few inches of simmering water, and a metal mixing bowl that is big enough to sit on the pot, not in it).
Allow the chocolate to cool enough to handle. Pour your chocolate into a zip lock baggie, cut a super small tip off the corner of the bag and pipe on the eyes and mouth. Using dots for the eyes and different shapes for the mouths – oval, sad, circular – filled in solid with chocolate.