Prep Time
35 Mins
Bake Time
20 Mins
Cool Time
30 Mins
Yield
Makes 2 dozen
Photo: Becky Luigart-Stayner; Styling: Linda Hirst    

How to Make It

Step 1

Preheat oven to 350°. Place 24 paper liners in muffin cups.

Step 2

Melt butter and chocolate in a heavy saucepan over low heat, stirring until smooth; cool.

Step 3

Beat eggs and sugar until well blended. Add chocolate mixture, beating until blended. Beat in vanilla.

Step 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.

Step 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.

Step 6

Pipe or spoon Vanilla Meringue Frosting into ghost shapes on tops of cupcakes; add candy eyes, if desired.

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