Chocolate Marshmallow Ghost Cake And Mini Cupcakes Recipes

CHOCOLATE MARSHMALLOW-GHOST CAKE AND MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
• Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
• Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
• Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack.
• To frost the ghost cake, cover each of two layers with 2/3 cup Vanilla Cream Cheese Frosting, and stack the layers; spread remaining frosting over top and sides of assembled cake. To frost the mini cupcakes, use the Chocolate Cream-Cheese Frosting.
• To make the ghosts, you will need a miniature marshmallow, 2 regular marshmallows, and 2 chocolate sprinkles. Twist top of miniature marshmallow into a point by rolling it between your thumb and index finger. Trim all 3 marshmallows, and stick together. Twist top 2 slightly to shape. With a toothpick, poke holes, and insert sprinkle eyes.

CHOCOLATE-MARSHMALLOW MUG CAKES

Steps:

• To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).