Chocolate Ghost Cupcakes with Beet and Guava
<p>Kids and adults alike will ooh and ahh over these ghoulish Halloween treats. Beet and guava are a great addition to enhance the chocolate flavor in these cupcakes.</p>
Total Time
40m
Prep Time:25m
Yields:12 Servings
Ingredients
Cupcakes:
1¼ cups
<p>all-purpose flour</p>
½ cup
<p>cocoa powder, sifted</p>
¾ tsp.
<p>baking powder</p>
¼ tsp.
<p>baking soda</p>
½ tsp.
<p>salt</p>
1 can
(15 oz.)
GOYA® Sliced Beets, drained and puréed
⅔ cup
2 tsp.
<p>vanilla extract</p>
⅓ cup
<p>coconut oil</p>
1¼ cups
<p>granulated sugar</p>
2
<p>eggs</p>
12
GOYA® Maria Cookies, (chocolate or vanilla), coarsely crushed
4 tbsp.
Frosting:
½ cup
<p>coconut oil</p>
3 cups
<p>icing sugar, sifted</p>
¼ cup
1 cdta
<p>vanilla extract</p>
24
<p>dairy-free mini candy eyes</p>
Directions
Step 1
<p>Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. In large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. In food processor or blender, purée beets, coconut milk and vanilla until smooth; set aside.</p>
Step 2
<p>Using electric mixer, beat coconut oil with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one before next addition. With mixer on low, alternately add flour mixture in 3 parts and beet mixture in 2 parts, starting and ending with flour mixture, scraping down bowl as needed. Fold in crushed cookies.</p>
Step 3
<p>Divide half of the batter among muffin cups. Add 1 tsp guava paste to each muffin cup; top with remaining batter. Bake for 15 to 20 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely in pan on rack.</p>
Step 4
<p>Frosting: Using electric mixer, beat coconut oil until light and fluffy. With mixer on low speed, beat in icing sugar, coconut milk and vanilla until smooth. Increase speed to high; beat for 1 to 2 minutes or until light and fluffy.</p>
Step 5
<p>Spoon frosting into piping bag fitted with round tip; pipe over cupcakes to resemble ghosts. Alternatively, spoon frosting into resealable plastic bag and snip off one corner; pipe over cupcakes. Decorate each cupcake with 2 candy eyes.</p>
Substitute mini dark chocolate chips for candy eyes if desired.
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<p>Substitute mini dark chocolate chips for candy eyes if desired.</p>
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Chocolate Ghost Cupcakes with Beet and Guava
Prep Time: 25m
Total time: 40m
Yields: 12 Servings
<p>Kids and adults alike will ooh and ahh over these ghoulish Halloween treats. Beet and guava are a great addition to enhance the chocolate flavor in these cupcakes.</p>
Ingredients
Cupcakes:
1¼ cups
<p>all-purpose flour</p>
½ cup
<p>cocoa powder, sifted</p>
¾ tsp.
<p>baking powder</p>
¼ tsp.
<p>baking soda</p>
½ tsp.
<p>salt</p>
1 can (15 oz.)
GOYA® Sliced Beets, drained and puréed
⅔ cup
2 tsp.
<p>vanilla extract</p>
⅓ cup
<p>coconut oil</p>
1¼ cups
<p>granulated sugar</p>
2
<p>eggs</p>
12
GOYA® Maria Cookies, (chocolate or vanilla), coarsely crushed
4 tbsp.
Frosting:
½ cup
<p>coconut oil</p>
3 cups
<p>icing sugar, sifted</p>
¼ cup
1 cdta
<p>vanilla extract</p>
24
<p>dairy-free mini candy eyes</p>
Directions
Step 1
<p>Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. In large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. In food processor or blender, purée beets, coconut milk and vanilla until smooth; set aside.</p>
Step 2
<p>Using electric mixer, beat coconut oil with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one before next addition. With mixer on low, alternately add flour mixture in 3 parts and beet mixture in 2 parts, starting and ending with flour mixture, scraping down bowl as needed. Fold in crushed cookies.</p>
Step 3
<p>Divide half of the batter among muffin cups. Add 1 tsp guava paste to each muffin cup; top with remaining batter. Bake for 15 to 20 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely in pan on rack.</p>
Step 4
<p>Frosting: Using electric mixer, beat coconut oil until light and fluffy. With mixer on low speed, beat in icing sugar, coconut milk and vanilla until smooth. Increase speed to high; beat for 1 to 2 minutes or until light and fluffy.</p>
Step 5
<p>Spoon frosting into piping bag fitted with round tip; pipe over cupcakes to resemble ghosts. Alternatively, spoon frosting into resealable plastic bag and snip off one corner; pipe over cupcakes. Decorate each cupcake with 2 candy eyes.</p>
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