Halloween Treat: {Dark Chocolate Cupcakes with Meringue Ghosts}

You could say I have a slight meringue obsession so I couldn’t resist making these cute little meringue ghosts to sit atop rich dark chocolate cupcakes. Homemade meringue is wonderfully chewy and soft on the inside and crispy on the outside. They are light, airy and sweet confections that melt in your mouth. I love how each ghost has its own personality and character!

DARK CHOCOLATE CUPCAKES

Ingredients

• 1 1/2 cups flour of choice
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/3 cup cocoa or cacao powder
• 1/2 cup melted coconut oil
• 2/3 cup maple syrup
• 2/3 cup milk of choice
• 1 teaspoon apple cider vinegar

Preparation

1. Preheat oven to 350°F.
2. Place ingredients in a mixer or mixing bowl in the order listed and mix well to combine.
3. Fill muffin cups with batter.
4. Bake for 20-22 minutes.

Note: You may also use a pre-made baking mix of your choice. When I’m pressed for time I use The Pure Pantry‘s Whole Grain Dark Chocolate Cake Mix which is free of gluten, refined sugar, dairy, soy, nuts and eggs.

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MERINGUE GHOSTS

Ingredients

• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 cup superfine natural cane sugar (put in food processor for 30 seconds)
• 1/2 teaspoon natural vanilla extract
• miniature chocolate or cacao chips for the eyes

Preparation

1. Preheat oven to 200°F. Place rack in the center of the oven. Line a baking sheet with parchment paper. Have a pastry bag fitted with a 1/2 inch plain tip.
2. In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat until you get very stiff peaks. Beat in vanilla extract.
3. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
   
4. Transfer the meringue to the pastry bag. Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
5. Carefully press two miniature chocolate chips into each meringue ghost for the eyes, and a third chip for a mouth.
6. Bake the meringues for approximately 75 minutes to 90 minutes or until they are dry and crisp to the touch and easily separate from the parchment paper. Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.
7. Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Place meringue ghosts on top of the cupcakes and voilà! Happy Halloween!