Chocolate Cupcakes With Meringue Ghosts – a delicious recipe with butter, bittersweet chocolate, eggs, sugar, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Place 24 paper liners in muffin cups.
2
Melt butter and chocolate in a heavy saucepan over low heat, stirring until smooth; cool.
3
Beat eggs and sugar until well blended. Add chocolate mixture, beating until blended. Beat in vanilla.
4
Combine flour, baking powder, and salt. Gradually add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Spoon batter evenly into prepared muffin cups.
5
Bake 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes from pan, and cool completely on wire racks.
6
Pipe or spoon Vanilla Meringue Frosting into ghost shapes on tops of cupcakes; add candy eyes, if desired.
1340
kcal
Calories
70
g
Fat
159
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, 8 ounces bittersweet chocolate, chopped, 3 large eggs, 1 1/2 cups sugar, and more.
Yes, Chocolate Cupcakes With Meringue Ghosts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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