HOW IS IT NOT HALLOWEEN YET?
I feel like I’ve been looking at Halloween treats for infinity days!!
By the time Halloween gets here, I will be sick of it already.
Except for the part where I eat Jon David’s candy. That part never gets old.
Also? Why does candy from a Trick or Treat bag always taste better? I mean, I can buy all the candy I want, but it doesn’t taste nearly as good.
It’s one of life’s great mysteries, I think. That and what does the fox say.
Anyways — I am sure most of you are familiar with Hi Hat Cupcakes — Cupcakes covered in a marshmallowey frosting and coated in chocolate. I decided to put a fun Halloween spin on these by coloring the cake batter and frosting orange.
I used cake mix in this recipe — a box of dark chocolate and a box of white dyed orange. You could use your favorite homemade recipe, but it would be a bit labor intensive unless you went with just one color of cake. Up to you!!
- 1 box of white cake mix, plus ingredients needed to prepare
- 1 box of dark chocolate cake mix, plus ingredients needed to prepare
- 10 large egg whites
- 3 cups granulated sugar
- 1 tsp vanilla
- Orange gel food coloring
- 2 cups semi sweet chocolate chips
- 4 TBS vegetable oil or shortening
- Preheat oven to 350. Line 24 cupcake tins with liners and set aside.
- Prepare each cake mix according to box directions. Keep in mind that since you are using TWO boxes, you will only need half of each to make 24 cupcakes. Feel free to place half of each prepared batter in a gallon size freezer bag -- extra batter can be frozen until needed.
- Color white cake batter desired shade of orange. Place a large spoonful of each batter into prepared cupcake tins, filling to about 2/3 full. Bake until tops spring back when lightly touched in the center, about 15 minutes.
- Let cupcakes cool completely on a wire rack before frosting.
- Prepare frosting: In a large CLEAN (grease free) metal mixing bowl, whisk egg whites and sugar over a pot of simmering water. Continue simmering the water and whisking the mixture until it forms a syrup -- get a bit between your fingers and rub together. If you still feel coarse granules of sugar, cook for awhile longer.
- Once you have a thick, smooth syrup, remove from heat and place bowl on your mixer. Using the whisk attachment, beat on low speed for 5 minutes. Add your vanilla and orange gel color and increase speed to high and beat for five minutes more. The frosting should form stiff peaks.
- Using a large piping tip, pipe frosting high on cupcakes. Place in the freezer for about 10 minutes while you prepare chocolate coating.
- Chocolate Coating: In a microwave safe bowl, microwave chocolate chips and oil/shortening, stopping to stir every 30 seconds until smooth. Let cool to where it is no longer hot, but still pourable. Dip cupcakes in chocolate, frosting side down. Allow excess to drip off, then place on plate. Keep cupcakes stored in refrigerator to keep chocolate coating firm.
I used THIS piping tip on my cupcakes — it’s the perfect size!!
Have a great Tuesday!!