Halloween Spider Cupcakes
(for brownie cupcakes)
8oz.semisweet or bittersweet chocolate, finely chopped
1 cup unsalted butter; at room temperature, cut into pieces
2 cups firmly packed light brown sugar
4 large eggs
2 t vanilla extract
1/4 t salt
1 cup all purpose flour
(for ganache glaze)
2/3 cup heavy cream
10 oz. semisweet or bittersweet chocolate, finely chopped
(for garnish)
licorice
chocolate confetti
tiny candies
>how to make<
(for brownie cupcakes)
*Preheat oven to 350 degrees.
*Place paper liners in all wells of one 12 cup and one 6 cup cupcake tin.
*Melt chocolate and butter together in top of large double boiler or in large bowl in microwave; stir until smooth and combined, then cool to lukewarm.
*Whisk in brown sugar until well blended.
*Then whisk in eggs one at a time, allowing each one to become absorbed before adding next one.
*Whisk in vanilla extract and salt.
*Add flour and nuts, if using, at the same time and fold in until no streaks of flour remain.
*Divide batter evenly among cupcake wells.
*Bake for about 25 minutes, or until a toothpick inserted in the center shows many moist crumbs.
*The tops will be dry and crackled in appearance and slightly puffed.
*Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.
(for ganache glaze)
*Place cream in a medium large saucepan and bring to boil over medium heat.
*Remove from the heat and immediately sprinkle chocolate into cream.
*Cover and allow to sit for 5 minutes.
*The heat of the cream should melt the chocolate.
*Gently stir the ganache until smooth.
*When the ganache is ready to use, dip the tops of cupcakes upside down into the ganache, gently swirling them around, before flipping upright.
*Sprinkle chocolate confetti, stick short-cut licorice for spider legs, and add tiny candies for eyes.
-makes 24-
Note: The brownie cupcake and ganache glaze recipes are found in "Cupcakes" by Dede Wilson.
Labels: brownie cupcake recipe, cupcake recipes, ganache glaze recipe, Halloween Spider Cupcake recipe