Uh huh, yep, it’s that time of year again…….
Isn’t it crazy how this year is flying by? Recently things have been really busy for me and so many things have changed in the last few months, while other things are the same as ever. I guess that’s the beauty of time.
So in talking about this time of year, when we first moved to Chile we were living in a pretty remote area so there weren’t any neighbors or houses around us for us to see what goes on for the 31st and we just assumed that halloween wasn’t even recognized here. Then we moved to a more urban area and so last year we were pretty surprised to realize that the American custom of dressing up and going door to door has made its way down here.
My opinion about the whole event is pretty mixed because I can’t deny having some really fun memories at costume parties and similar things with my friends while growing up and I must say I love a good scary movie on occasion. I’m sort of indifferent to the whole thing now, even though I don’t agree with celebrating a day that some might consider to have such dark meaning behind it. I think if it’s seen as a light-hearted day centered around family time and being silly together there can be some good in it. That brings me to these spooky little ghost cupcakes!
Whether you’re into it or not, these treats are super fun to make with the kiddos and they’re so easy. I just didn’t want to let the month pass without sharing at least one scary themed recipe because you all know how much I love themes.
Oh, and as for the flavor and actual cupcakes themselves, they were a big hit. I don’t even know how to describe the taste you get when you mix coffee, chocolate, and mint together other than YUM! I hope these are something you can make and enjoy with your whole family.
And one last note on them, you can totally skip the coffee if your family doesn’t like it and make these simply chocolate mint cupcakes. The ghost faces are also optional. If you want you can skip them and leave your frosting clean and pretty, ooooooh or better yet, mix lots of mini chocolate chips into the frosting. <—-Yes definitely do that!
Ghostly Mocha Mint Chocolate Chip Cupcakes
No Autumn is complete without baking at least one spooky treat. These mocha mint cupcakes are delicious year round, but are extra special when you give them little ghost faces.
- 3/4 cup sugar
- 2 tablespoons sunflower oil or preferred oil
- 1 cup full-fat coconut milk
- 2 teaspoons apple cider vinegar
- 1 1/2 tablespoons instant espresso powder or instant coffee
- 1/4 teaspoons salt
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/3 cup cocoa powder
- 1 cup all purpose flour
- 2/3 cup semi-sweet dark chocolate chips
- 1/2 cup vegan butter or organic vegetable shortening
- 4 1/2 - 5 1/2 cups powdered sugar
- 2 tablespoons almond milk
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1/8 teaspoon salt
- 1/4 cup semi-sweet chocolate chips for the ghost faces
In a small glass stir the apple cider vinegar into the coconut milk. Preheat oven to 350° F (180° C) and combine oil and sugar in large mixing bowl and whisk until smooth. Add vinegar/coconut milk and mix in espresso powder, salt, extracts, and soda, then cocoa powder and flour and stir until batter is just smooth (don't over mix). Fold in the chocolate chips last until combined.
Line a 12-count cupcake pans with paper or silicone liners (I recommend the silicone)( or you can just grease and flour the pan). Divide batter among them, filling each cup about 3/4 of the way full. Bake for 22 - 25 minutes or until toothpick comes out clean when inserted in centers. Cool for at least 5 minutes then loosen cupcakes from pan and place on a wire rack to finish cooling before topping with frosting
Beat butter in a stand mixer fitted with whisk attachment until combined smooth then add 4 1/2 cups powdered sugar, a few cups at a time, until combined. Add milk, salt, and extracts and slowly beat in. Scrape down sides of bowl and then beat on high for 2 to 3 minutes until light and fluffy. If the frosting seems a bit too soft add a little more powdered sugar as needed to thicken.
Fit a pastry bag with a large round top and fill with frosting. Pipe the frosting onto tops of cupcakes as desired in medium to tall spirals to look like ghosts. Place 3 chocolate chips per cupcake to make the little ghostly faces and serve as soon as possible. Store in an air-tight container for up to 3 days at room temp or 1 week in the fridge.