notafarmer
Junior Member
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3/4 cup(s) flour
3/4 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 egg
1/3 cup(s) warm water
1/3 cup(s) buttermilk
2 tablespoon(s) vegetable oil
1 teaspoon(s) vanilla extract
Ghosts
1 container(s) (12-ounce) Cool Whip
36 (3 dozen) mini chocolate cupcakes (see above)
72 mini chocolate chips
36 regular chocolate chips
Directions
Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.
Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.
Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)
More recipes at http://ca.delish.com/recipes/
3/4 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 egg
1/3 cup(s) warm water
1/3 cup(s) buttermilk
2 tablespoon(s) vegetable oil
1 teaspoon(s) vanilla extract
Ghosts
1 container(s) (12-ounce) Cool Whip
36 (3 dozen) mini chocolate cupcakes (see above)
72 mini chocolate chips
36 regular chocolate chips
Directions
Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.
Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.
Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)
More recipes at http://ca.delish.com/recipes/