Julia Rutland
Recipe by Coastal Living October 2014

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Credit: Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary test

prep:
35 mins
bake:
20 mins
cool:
30 mins
total:
85 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

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

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