Itsy-Bitsy Tipsy Spider Cupcakes

November 1, 2017

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So what in the world?!! I’m posting again so soon! Usually months go by between my posts. It must be some sort of Halloween miracle! It is just that I couldn’t wait to share these adorable Itsy-Bitsy Tipsy Spider cupcakes with you. I made them for our Halloween festivities last night, but then ran out of time to actually post the blog about them. So even though Halloween is over, I’m sharing this recipe anyway. You’ll be all set for next year.

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These cupcakes not only look fantastic, if I must say so myself, but they also taste amazing. The cake portion is a moist Guinness chocolatey, coffee cake. And then it is frosted with a smooth and velvety Baileys Swiss Meringue Buttercream. Oh be still my heart…I am in Cupcake Heaven! No wait….I mean to say the torturous depths of Hell (it is Halloween right?).

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Halloween is my favorite holiday! I mean, think about it…You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. How could you go wrong on such a day! Halloween actually has Irish origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. I’ve posted some great Halloween recipes in past years ranging from the historically based traditional recipes such as:

Soul Cakes (Traditional Halloween/ Samhain)

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Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

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To the more whimsical offerings such as:

White Chocolate Mummy Pretzels

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Halloween Cookies & Cream Owl Cupcakes

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Mini Mummy Brownie Bite Cupcakes

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As well as some wonderful boozy libations to kick your celebrations into high gear:

Fireball Cider Cocktail

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Roasty Toasty Cocktail

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This year’s Itsy Bitsy Tipsy Spider Cupcakes combine the whimsical and boozy together in one perfect Halloween treat! The little spider darlings (I mean horrible, terrible scary spiders) are fairly easy to make. I used two malted milk balls for the body and head (turns out Maltesers -the body- are slightly larger than Whoppers – the head), but you could also use a malted milk ball and a chocolate covered peanut. You get the idea. The legs are made with black candy melts. I piped them out onto parchment paper, let them harden and then attached them to the body with more candy melt. Then I used Wilton mini Candy eyes for their googly eyes. You could also probably use mini M&M’s here. And There you have it…. Itsy Bitsy Tipsy Spider Cupcakes!

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Truth be told I am terrified of spiders, so it is a bit weird that I decided to make these cupcakes. And  I’m not one of those girly girls that is scared of all bugs and mice and snakes. Nope, I pretty much like most bugs – mosquitos excepted – but it’s more hate where they are involved rather than fear. Snakes are pretty cool and I love mice. But spiders….no way!  I keep trying to make a treaty with them in which I will leave them alone as long as they are outside, but they are not allowed to come into my house. Rather than squish spiders that do venture inside despite the treaty, I show them mercy by capturing them and escorting them outside- all the while telling them that they must spread the word of our treaty to their friends. Those jerks agree at the time (spiders are full of deceit..), however once they get outside unscathed, I think they tell their little spider friends that I’m a softie and they shouldn’t worry about going into my house. Sigh….spiders are the worst! I’m just saying!

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Itsy-Bitsy Tipsy Spider Cupcakes

  • Servings: 20 - 24 cupcakes
  • Difficulty: easy
  • Print

Cake portion of the recipe from: Wife in Progress

Frosting recipe from: Handle the Heat

Ingredients:

For the Cakes:

  • 3/4 cups Guinness
  • 1/4 cup strong black coffee (or King Arthur Espresso Powder works well here)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2/3 cup sour cream

For the Frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 Tablespoons Baileys Irish Cream (or you could substitute Kahlua or your favorite)
  • green gel food coloring

For the Spiders: 

  • 24 Maltesers or Whoppers (Malted Milk Balls)
  • 24 chocolate covered peanuts or raisins (or just use another malted milk ball as I did)
  • 6 ounces Black or Dark Cocoa Candy Melts, melted
  • 48 (or more if you prefer – spiders sometimes have lots of eyes!) Candy eyes (small size)

Directions:

For the Cakes:

Preheat the oven to 350°F (180°C)

Line 2 cupcake tins with liners.

In a large saucepan heat Guinness, coffee and butter together until it comes to a gentle simmer.

Add cocoa powder while whisking continuously to avoid lumps. Mix until smooth. Place in refrigerator to cool.

Place flour, sugar, baking soda and salt in bowl. Set aside

In the bowl of a stand mixer, combine eggs vanilla and sour cream.

Once the Guinness/cocoa mixture has cooled, add it to the egg/sour cream mixture. Mix until combined.

Add the flour mixture in 3 parts, mixing on low speed until just combined.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for 25 minutes

Cool completely on wire rack.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add Baileys slowly, 1 Tablespoon at a time, and mix until well combined.

Add green food coloring gel to frosting until it reaches desired hue.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to frost the cupcakes, place frosting in pastry bag fitted with whatever tip you desire and pipe frosting onto cupcakes.

Melt 6 ounces of Candy Melts in the microwave. Place a sheet of parchment paper on a baking sheet. Pipe “L” shapes onto the parchment to form spider’s legs. Let harden.

Place a Malteser “spider body” on the center of the frosting. Place the chocolate peanut “head” in front of it. Pipe dots of melted chocolate on the side of the spider’s body to hold the legs in place. Gently place 3 – 4 legs on each side of the spider. Use a dot of the melted chocolate to stick the eyes onto the head.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Itsy Bitsy Tipsy Spider Cupcakes:
Maltesers
Wilton Mini Candy Eyes
Merkens Dark Cocoa Confectionary Melts
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Roasty Toasty Cocktail

October 30, 2017

IMG_6513It’s almost Halloween, which is my favorite holiday! And I have a great recipe to share with you – The Roasty Toasty Cocktail! Full of vodka and toasted marshmallow syrup, one small taste will conjure up autumn thoughts of Halloween bonfires and s’mores. It is just the perfect libation to sip while handing out candy to those adorable little trick or treaters. I must admit, it is a bit on the sweet side, so you’ll feel like you’re indulging in a bit of candy yourself. Why should the kids have all the fun anyway? But let me tell you… this candy cocktail is definitely for adults and has a much better kick to it than your average old Snickers bar! Guaranteed to keep you warm on the most chilly Fall evenings.

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I found this delicious cocktail recipe through a fun company called Cocktail Courier. A good friend got the Husband and I a subscription to it a bit back and we have loved it! The way it works is you select your favorite spirits, you know like Vodka and Gin and then the Cocktail Courier folks send you a box with everything in it that you need to create a fabulous cocktail at home.

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That’s right – you get the recipe, the booze, mixers and garnish all delivered right to your door (3,6 or 12 month subscriptions are available). Each kit makes 4 -12 amazing cocktails. It truly is the gift that keeps on giving! And Christmas isn’t very far away – so it might be a good gift idea for any boozy buddies you have. Or maybe you could just treat yourself! It’s never been easier to be a hip and happening bartender.

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Roasty Toasty

  • Servings: 1 cocktail
  • Difficulty: easy
  • Print

recipe by: Cocktail Courier/ Laila Grainawi

Ingredients:

  • 1.5 ounces Vodka
  • .75 ounces Marshmallow Syrup
  • .50 ounces Manzanilla Sherry
  • 3 Drops Cherry Bark Bitters
  • Garnish: 3 roasted and toasted mini marshmallows

Directions:

Chill Rocks glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.

Measure and add all ingredients (except for garnish) to Mixing Beaker

Fill Mixing Beaker with ice, stir contents by placing shaft of Bar spoon or teaspoon between your index and middle finger. Insert spoon into the beaker until spoon touches the bottom.

Stir for 15 seconds.

Remove Rocks Glass from fridge/freezer or if using ice water, empty the glass.

Strain the contents of the mixing beaker using Julep Strainer, into your Rocks Glass. Top with ice.

Create your garnish by sliding three mini marshmallows onto each skewer. Carefully toast your marshmallows using a lighter or kitchen torch. Place atop each drink.

Enjoy!

Roasty Toasty Cocktail brought to you by Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Roasty Toasty:

Torani Toasted Marshmallow Syrup

Cherry Bark Vanilla Bitters

Oxo Streel Double Jigger

Libbey Glass Studded Mixing Glass with Julep Strainer & pourer

Hiware 12 Inches Stainless Steel Mixing Spoon

 


Fireball Cider Cocktail

October 31, 2016

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Happy Halloween ya’ll! I’m sitting here with cocktail in hand and candy at the ready! I thought you might also like to enjoy a lovely cocktail that is just bursting with Fall/Halloween flavors – The Fireball Cider Cocktail.

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It is made with Fireball Cinnamon Whiskey and hard apple cider with a few slices of apples thrown in cuz you want to make sure you’re eating healthy and all… It is delicious and packs quite a punch! You can serve it over ice or if it is going to be a really chilly Halloween where you are, this cocktail also tastes great when served warm. You know…think mulled wine…’cept better, with a fiery cinnamon punch to delight the taste buds. Have one or two (or so…) of these tipples to keep you warm on your wanders. Happy Hauntings!

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Fireball Cider Cocktail

  • Servings: one cocktail
  • Difficulty: easy
  • Print

recipe from: What’s Cooking America

Ingredients:

  • Ice Cubes (approximately 4 or 5 ice cubes)
  • 2 ounces Fireball Cinnamon Whiskey
  • 3 ounces hard apple cider
  • Apple slices

Directions:

Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes.  You want to chill the drink and not water it down.  Pour in the Fireball Cinnamon Whiskey and then top with the apple cider. (If you chose to enjoy this drink warm, heat the cider and just before you are ready to serve, stir in the Fireball Cinnamon Whiskey. If you heat the whiskey too long you risk evaporating all of that lovely alcohol…)

Gently stir until mixed.  Garnish with apple slices.

Enjoy & Happy Halloween!

Fireball Cider Cocktails brought to you by: Runcible Eats (www.leaandjay.com)


White Chocolate Mummy Pretzels

October 27, 2016

 

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Oh ho ho! It’s getting close to my favorite holiday! No not Thanksgiving – not that I’m not thankful or anything…I am. But….I’m talking about Halloween! Whats not to like? You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. That is my kind of holiday! These White Chocolate Mummy Pretzels will be a welcome addition to all of your Halloween festivities. Quite tasty and maybe a bit more on the cute than scary side of things, they will prove to be very popular with all of the ghosts and ghouls your encounter on All Hallow’s Eve.

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Dogs can have white chocolate right?

Halloween actually has Celtic origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. Oh and I shouldn’t forget mummies. Yup they’ll be about too.

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These treats are very easy to make. Just melt your chocolate in a double boiler. Use a spoon to pour chocolate over 3/4 of the pretzel rod. Tap the rod lightly against the side of the bowl to shake off any excess chocolate and then just add the eyes and bandages. I actually made it a bit harder on myself because I was convinced that I didn’t want to eat those candy eyeballs which come oh so conveniently in a pack from the store. No, I decided it would be a good idea to use and upside down white chocolate chip for the white of the mummy’s eyes and then add a mini M&M for the iris bit. Well, that required me to whittle the pointy bit off of 40 chocolate chips so that they would sit flat on the mummy’s face, then stick the M&M to the chip with a bit more melted chocolate and finally to draw the pupils onto the M&M with an edible marker. Yeah….store bought candy eyeballs would have probably worked just fine! Oh well, live and learn. And you can benefit with the knowledge of my travails. Though the M&M eyes are pretty cute, you gotta admit…

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White Chocolate Mummy Pretzels

  • Servings: 18 - 20 Mummy Pretzels
  • Difficulty: easy
  • Print

recipe from: Lets Dish Recipes

Ingredients:

  • 18-20 pretzel rods
  • 12 ounces white melting chocolate (such as Ghirardelli)
  • 40 white chocolate chips*
  • 40 mini M&Ms*

Directions:

Melt chocolate according to package directions. Dip pretzel rods into white chocolate, or use a spoon to coat, covering about 2/3 of the pretzel. Gently tap pretzel rod on the side of the bowl to remove excess chocolate.

Place two candy eyeballs on each pretzel rod (if they slip off, let the chocolate set for about a minute first). Place on waxed paper to set. Repeat with remaining pretzels. Or if you want to spend a bit more time fussing over them, place white chocolate chips upside down on the mummies for the whites of their eyes. You will likely need to whittle the pointy bit off of the top of the chip so that it sits flat.

Carefully spoon remaining chocolate into a pastry bag, zip-top bag or squeeze bottle. If using a bag, snip of a small corner. Drizzle white chocolate over the pretzels to form bandages, being careful not to cover the eyes, to resemble a mummy. If using mini M&M’s for eyes, squeeze one drop of chocolate on each M&M and stick it onto the white chocolate chips you placed earlier. Use an edible marker to add the pupil of each eye in the center of the M&Ms. Let white chocolate set completely before serving.

Enjoy!

*You can just use store bought candy eyeballs if you prefer.

White Chocolate Mummy Pretzels brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for White Chocolate Mummy Pretzels:

Wilton Candy Eyeballs

Ghirardelli White Chocolate Melting Wafers

Still looking for additional spooky Halloween treats for your festivities? Take a look at some of my past Halloween offerings.

Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

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Soul Cakes (Traditional Halloween/ Samhain)

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Halloween Cookies & Cream Owl Cupcakes

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Mini Mummy Brownie Bite Cupcakes

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Colcannon (Cál Ceannann)

March 12, 2016

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Ahhhh….Colcannon! Irish Comfort food at its finest! I can’t believe in all my years of St. Patrick’s Day blogging I haven’t shared this recipe. For those of you who might be unfamiliar with this dish, it is buttery mashed potatoes whipped up with cabbage, leeks and bacon. OMG right?!!! With that list of outstanding ingredients, you just know it is going to be to die for.

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Colcannon or Cál Ceannann in Irish simply means white-headed cabbage. There are many regional variations on this dish, sometimes ham is used rather than bacon, sometimes you’ll find spring onions included rather than leeks. Indeed, I was rather horrified to discover that some peculiar folks will use kale rather than cabbage. This is disturbing to me for a couple of reasons. First off, the dish’s actual name is the word for cabbage, so….

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And then of course, I hate kale. Yup…hate it. I know it is good for me. However, I find it bitter and evil. In fact the mere thought of kale inspires this same look I have when I find caraway seeds in my soda bread.

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I’m flexible on swapping around some of the other ingredients in my Colcannon, though I do believe that leeks, cabbage and bacon are supreme. But, please… don’t get that nasty old kale anywhere near my Colcannon! Anyhoo…In Ireland, Colcannon is traditionally served on Halloween. It is a bit like Barmbrack that I just recently told you about, in that it was used in Halloween divination rituals. Several charms or trinkets, such as a ring, thimble or coins would be stirred into the Colcannon before it was served. The item you ended up with on your plate would tell your fortune. (i.e.. if you got a ring, you would be married before the year was through.) In the 1800’s, Irish immigrants brought this recipe with them to the United States and Colcannon came to be associated more with St. Patrick’s Day, rather than Halloween. I can definitely say, for me, Colcannon is great any time of the year. Sheer Comfort Food perfection!

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Colcannon (Cál Ceannann)

  • Servings: 6 -8
  • Difficulty: easy
  • Print

recipe slightly adapted from: Williams Sonoma

Ingredients:

  • 2 1/2 lb. potatoes, peeled and quartered
  • Salt and freshly ground pepper, to taste
  • 8 Tablespoons (1 stick) unsalted butter
  • 3/4 cup milk (or cream if you are feeling particularly decadent)
  • 4 bacon slices, cut into 1/2-inch dice
  • 2 large leeks, white and light green portions,
    halved lengthwise, rinsed well and thinly sliced
  • 1/2 small head cabbage, about 1 lb., cored
    and coarsely chopped
  • 1/8 teaspoon freshly grated nutmeg

Directions:

Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

Set a potato ricer over the bowl of a stand mixer and press the potatoes through in batches. Mix in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Pour off all but 3 Tablespoons of the fat from the pot. Return the pot to medium heat, add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with freshly ground nutmeg and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Enjoy!

Colcannon brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Colcannon:

Kitchen Aid Stand Mixer

Potato Ricer

 


Two loaves of Barmbrack (Báirín Breac) Bread – A Yeasted Barmbrack & A Tea Loaf with Whiskey Honey Butter Glaze

March 9, 2016

 

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Here we are, March 9th and I’ve already shared 4 Irish-y recipes here in this lead up to St. Patrick’s Day. Today I’ve got a twofer for you. I’m actually going to remind you of two recipes I posted back in October for Barmbrack. Barmbrack is a traditional Halloween treat in Ireland, so I told you all about it back then. But it would certainly be very welcome on any St. Patrick’s Day table as well. Not to mention, I needed a bit of a breather before my blog-a-thon starts to pick up speed. Yup….starting tomorrow I am going to share one new recipe a day all the way to March 17th! A veritable blitz of dishes I tell you. But for now, back to that Barmbrack I just mentioned.

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Barmbrack is also known as Báirín Breac in Irish. Breac means “speckled” which this bread definitely is, being shot through with a variety of fruit. Báirín can either be the word for “loaf” which would make sense since that would make its name be “speckled loaf” in English. However, I’ve also come across the theory that Barm is derived from the word “beorma”, which refers to a fermented liquor which would have been used back in the day to rise the cake. Barmbrack loaves were traditionally baked up on Halloween as part of an ancient fortune-telling ritual. Yup. Several different trinkets or charms (perhaps the origin of that “lucky charm” bit…) were wrapped in parchment paper and baked  into the bread. When the bread was sliced and handed out, your future was foretold by whatever bit you found in your portion. A wedding ring meant you’d be married within the year, a pea meant that you would not, a coin signified wealth, whereas a piece of rag meant a lean year, a thimble predicted a spinster and button meant bachelorhood was in your future. Back in October, when I first set out to make Barmbrack, I quickly discovered that there were two different types of the bread to be found, a yeasted version and a non-yeasted version which was more like a tea bread. I couldn’t decide which one to make, so I did a loaf of each. I found the yeasted version to be light, airy, slightly sweet and spicy (in a nutmeg/cinnamon/clove kind of way – not my usual set your tongue alight kind of way.) It was chock full of whiskey & tea soaked raisins, sultanas and cranberries. Lovely still warm from the oven, it was even better I think when toasted and slathered in butter!

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The second Brack I made was a Tea Barmbrack, which is a rich, dense loaf similar to a fruitcake. But not one of those yucky things some great Aunt sends you at Christmas. No sir-ee, this crave worthy loaf will completely erase all of your pre-conceived fruitcake notions with just one delectable bite. This Tea Barmbrack is full of boozy soaked raisins, sultanas, currants and dates. And it has that Whiskey Honey Butter Glaze. Pure ambrosia I tell you! One taste and you will be hooked!

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So which one should you choose? That’s a hard one. I thought they both were pretty scrumptious. The yeasted one takes a little longer to make when you factor in all of the rise times, but if you love yeast bread, that might be your winner. The Tea Barmbrack is a one bowl wonder and doesn’t require any rise times. Hmmm…decisions, decisions. Rest assured there is no wrong choice. They are both winners and will be a great complement to your St. Patrick’s Day table.

Get the Recipe for Barmbrack Bread (Yeasted Version)

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Get the Recipe for Tea Barmbrack with a Whiskey Honey Butter Glaze

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Enjoy!

Stay tuned tomorrow for a brand spanking new recipe for Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting. Bet that’s got you drooling!


Halloween Cookies & Cream Owl Cupcakes

October 31, 2015

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Happy Halloween! And just look what I’ve got here…h’OWL’oween Cupcakes! Or I guess you could call them OreOwls! Sorry, I couldn’t resist. But really, aren’t these Cookies & Cream Owl Cupcakes adorable!

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Almost too cute to eat…but who am I kidding?!! I love cupcakes. So believe me they only got a very short pass before I gobbled them up! Last Halloween I baked up a batch of Mini Mummy Brownie Bite Cupcakes that were pretty fantastic. Just look at these tiny terrors!

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But back to these little owls… They are so easy to make that you could still get a batch done before this evenings festivities. Or maybe you could make them for Thanksgiving. They definitely have an autumn vibe.

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I give you a recipe for some very moist and chocolatey Cookies & Cream Cupcakes, but if you’re in a rush you could just make a box mix and fold some crushed Oreo cookies into the batter before baking. The chocolate ganache frosting is super easy to make. I dipped the cupcakes rather than actually frosting them. To be honest, the most difficult part of these cupcakes were trying to separate the cookies so that all of the white frosting cream remained on one cookie. Cutting the frosting-less Oreo to make the owl’s tufts was a bit challenging as well, but a few choice words later and Voila! Owl nirvana achieved! Happy Hauntings!

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Halloween Cookies & Cream Owl Cupcakes

  • Servings: 14 -16 cupcakes
  • Difficulty: easy
  • Print

recipe slightly adapted from: Once Upon a Chef (cupcakes) and Arctic Garden Studio (ganache)

Ingredients:

  • 3 ounces unsweetened chocolate, broken into small pieces
  • 1 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 tablespoon instant coffee granules (optional, to enhance chocolate flavor)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped Oreos
  • 28 -32 Oreo cookies for decorating
  • 28 – 32 brown, blue or green plain chocolate M&M’s (I used Mega M&M’s but regular sized are fine)
  • 14 – 16 yellow or orange white chocolate M&M’s (or plain chocolate M&M’s if you prefer)

For the Frosting:

  • 1/2 cup heavy cream
  • 5 ounces bittersweet chocolate, finely chopped
  • 1-2 tablespoons corn syrup

Directions:

Prep Work: Count out 28 -32 Oreo cookies. Divide these cookies in half and attempt to keep all of the cream on one of the cookies. Using a small icing spatula helps. If you end up crack a few cookies, don’t despair – you can crumble them even further and use them in the cupcakes. Once you have the cookies successfully separated, cut 14 -16 of the non-icing side Oreos in half to make the owl tufts. 

Preheat oven to 350° F and line two 12-cup muffin tins.

Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about 3/4 of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.

In a large bowl, whisk together the flour, instant coffee (if using), baking soda and salt until well combined.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla and lukewarm chocolate.

Add the dry ingredients in three separate additions, alternating with the buttermilk. Fold in the crushed Oreo cookies.

Spoon the batter into the prepared muffin cups until about 3/4 full (I think it’s easiest to use an ice cream scooper with a wire scraper). Bake for 20-25 minutes, or until the tops look dry and a toothpick inserted into the center of a cupcake comes out clean. Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.

For the frosting: Heat heavy cream and chocolate over medium low heat stirring constantly until chocolate has melted. Stir in corn syrup. Let ganache cool for about 10 minutes before assembling cupcakes.

Cupcake Assembly:

First complete the owl “ore-eyes” (the Oreo halves with the icing). Place brown, green or blue M&M’s into the inner edge of the white part of each owl eye. Press down gently (if you push too hard you will crack the cookie) to stick M&M to the cream filling. Or if it seems like it doesn’t want to stick, a little bit of ganache to the bottom of the M&M to “glue” it in place.

Now for the cupcakes. Dip each cupcake in the ganache so that the top is frosted. Place eyes just slightly below the center of the cupcake, this will make sure you have enough room for the tufts. Then place the tufts above the eyes. Add a sideways orange or yellow M&M for the nose. Repeat with each cupcake until complete.

Enjoy!

*These cupcakes are best on the day that they are made as far as looks go. The Oreo tufts do get moist on the following day and tend to break off easily if you are trying to transport cupcakes.

Halloween Cookies & Cream Owl Cupcakes brought to you by: Runcible Eats. (www.leaandjay.com)

 

 


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