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Monday, September 17, 2012

BOOtiful Mini Ghost High Hat Cupcake for Halloween

Before I start on the post I wanted to share quickly that there are ONLY 23 days left 'till my little one makes his grand entrance into the world sooooooo excited !!!

Last year I had so many ideas and plans of the many different creations I was going to make for Halloween. But as it goes I just never found the time to sort through the ideas that overflowed within my mind.

With one exception....Hi Hat cupcakes.



Ever since I first saw them...I became obsessed with them.

I've tried my hand at a few different versions. Beginning with a recipe Martha Stewart shared on her website; which I liked, but personally found the filling entirely too sweet. I also tried out the a version from the King Arthur site, which definitely preferred over the MS version.

But I still felt as though there could be something better used for the inner filling.

Flash forward to my introduction to Swiss Meringue Butter Cream a few months back and my new love affair with it. I have heard of it for some time, but just haven't had a chance or a reason to make it and so when I did, I couldn't for the life of me figure out why I have deprived myself of such deliciousness for so long.

It's that good....the end.


So when I decided to try my hand at re-creating the mini Hi Hat ghost cupcakes for the Halloween season, I though immediately of using a Swiss Meringue Butter Cream for the filling. But not jut any Swiss Meringue Butter Cream..........

PEANUT BUTTER Swiss Meringue Butter Cream.

You. Will. Die.

To make these Hi Hats this what you will need.......
  • Cupcakes (miniature)
  • White chocolate candy melts
  • Chocolate candy melts
  • Toothpicks or food safe paintbrush
  • Piping bags or a large plastic food bag with the corner cut off
  • Time and patience
You can print out the super slightly adapted recipe with instructions from {{HERE}}

The original fabulous, delicious, amazing, life altering recipe from the blog Bakeaholic can be found  {{HERE}}

Once you have everything prepared,  you can get started making these adorable Halloween treats!


To get started, begin piping the Swiss Meringue Butter Cream onto the Cupcakes. You can use a piping bag with a large round tip or do like I did and just cut a decent sized opening in the decorating bag, in order to pipe the billowy, swirls of delectable deliciousness upon the cupcakes. To me the end result looks similar to soft serve ice cream.


With the Swiss meringue butter cream piped onto the cupcakes, put the in the freezer to set up for about 10 minutes or so. You want them to be able to hold their shape when they are dipped into the warm melted chocolate, so you want the frosting to be firm enough.

In the meantime get your white chocolate to the proper consistency,  to do this I add in about a tbsp. of oil to thin out the chocolate before melting it in the microwave.


Do not heat the chocolate up for to long or too quick. I typically use a glass bowl which radiates the heat even after you remove it from the microwave. I stop heating it before it is all melted and mix the heck out of it until I get the consistency I need. This ensures that it doesn't overheat or get too clumpy and the end result is smooth  chocolate ready to be dipped into.


When the butter cream has set up on the cupcakes, it's time to start dipping them. I transferred the melted chocolate into a solo type of plastic drinking cup, which offers a nice depth and makes it easier to dip the cupcake.


So grab your cupcake and DIP!!!


I actually twisted the cupcake going in and twisted it the opposite way when taking it out...


Let the excess drip for a second and turn right side up! So cool!! Just be sure to not dip it so deep that the chocolate covers the cupcake wrapper or it becomes a serious pain to peel away the wrapper


At this point they will be a bit blobby looking, but don't worry that will work out after you add the ghost face. Dip them all and once the coating has set, get your chocolate melted in order to add the face.


Using a food safe paintbrush or even a tooth pick dab on some chocolate for the eye and the mouth....


Do this for all of them.......


BOOtiful job!!!!


You can also dip these in regular chocolate for a chocolate peanut buttery mix of heaven on earth.


This is what it looks like after the first delectable bite! (The chocolate version anyway.)


Um...Yes please!!!

Hope you enjoyed this post!! If you have any questions, please feel free to leave a comment below!!



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