These cupcakes aren't as menacing as they look. They are perfect for any October occasion. They are chocolate cake topped with lavender buttercream and dipped in chocolate ganache.
Prep Time | Cook Time | Total Time |
30 min | 15 min | 45 min |
Makes 18 cupcakes
Ingredients
For the Cupcakes:
1 boxed cake mix, chocolate
1 1/4 cup blueberry lavender almond milk (optional)
For the Buttercream:
1/4 cup whole milk
1 tbsp dried culinary lavender
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 tsp vanilla extract
1/4 tsp salt
2-4 drops purple food coloring
For the Ganache:
1 cup heavy cream
8 oz semi-sweet baking chocolate, finely chopped
Optional Decorations:
candy eye balls
Instructions:
Make the cake mix according to the directions on the box, substituting the water for the lavender almond milk. Allow cupcakes to cool before decorating.
Make the icing by heating the whole milk in a saucepan until it simmers. Remove from heat and add the lavender. Let sit for 15 min to steep.
Cream the butter with a hand mixer or standing mixer on high for 5 minutes.
Slowly add the powdered sugar in, a little at a time until fully incorporated. Strain the lavender flowers out of the milk and add the milk into the frosting. Discard the lavender flowers. Add in vanilla, salt and food coloring. Mix until fully combined.
Next make the ganache. In a saucepan, bring the heavy cream to a simmer.
Add your finely chopped chocolate to a heat proof bowl. Pour heated heavy cream over the chocolate and let stand for 3 minutes. Stir until a thick, spreadable ganache forms.
Allow the ganache to cool for 10 minutes before decorating. Do not refrigerate. The desired consistency is runny, but not thick.
Add the buttercream to a piping bag with a wide tip. Pipe however you desire. I made mine into ghosts.
Once the buttercream is piped, drip the slightly cooled ganache over the cupcakes. Allow the ganache to drip down the sides and be slightly messy.
Add some candy eyes and enjoy!.
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