Chocolate Halloween Cupcakes
Author: 
Serves: 12
 
Ingredients
  • 3 eggs
  • 220g caster sugar
  • 150ml sunflower oil
  • 80ml full fat milk
  • 150g self raising flour
  • 45g cocoa powder
  • JAM CORE
  • 100g cherry jam
  • 6 amarena cherries or maraschino cherries, roughly chopped
  • 1 tablespoon of the cherry syrup (optional)
  • Cherry Liqueur (optional)
  • MERINGUE
  • 3 egg whites
  • 180g caster sugar
  • ½ teaspoon vanilla essence/extract
  • ½ teaspoon cream of tartar
  • Items to decorate (optional)
Instructions
  1. Line the muffin tins with 18 muffin cases.
  2. Preheat the oven to 180°C
  3. Using a free stand mixer with a whisk attachment or a hand held mixer, beat the eggs and sugar until light and fluffy.
  4. Add the oil and milk to the egg mixture and give a quick mix. If using a free stand mixer change the attachment to paddle attachment and sift in the cocoa powder and flour. Very quickly, on a medium to high speed mix it all together, do not over mix.
  5. Divide the mixture between the muffin cases and place in the oven and cook for about 20 minutes. Test with a cake tester to make sure they are cooked then transfer to a wire rack to cool.
  6. To make the JAM CORE - Mix the jam, cut up amarena cherries/maraschino cherries and the syrup/liqueur together.
  7. To make the MERINGUE - Place the egg whites, sugar and cream of tartar in a heat resistance bowl. Using an electric whisk beat until light and fluffy, about a minute. Bring a small pot of water to the simmer. Place the bowl onto of the pot (the water must NOT touch the bottom of the bowl). On a high speed beat the mixture for 8 minutes. The mixture will thicken slowly, when it forms peaks that hold their shape remove from the heat and add the vanilla essence. Beat for another 2 minutes until it is thick and can hold its shape.
  8. To Assemble the Cupcakes - using a knife or a cupcake corer remove some of the middle of the cupcake. Using a teaspoon fill each hole with the JAM CORE.
  9. For the MERINGUE - use a piping bag and a large star nozzle, pipe the meringue over each cupcake. Using a blowtorch quickly caramelise the tops of the meringue or serve as is without caramelising the tops. Decorate as you wish.
Recipe by Recipes of My Art at http://www.recipesofmyart.com/chocolate-halloween-cupcakes/