Chocolate Ghost Cupcakes with Beet and Guava

Chocolate Ghost Cupcakes with Beet and Guava
Chocolate Ghost Cupcakes with Beet and Guava

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Prep time

25m

Total time

40m

Yields

12

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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Cupcakes:

cups

all-purpose flour

½ cup

cocoa powder, sifted

¾ tsp.

baking powder

¼ tsp.

baking soda

½ tsp.

salt

1 can (15 oz.)

GOYA® Sliced Beets, drained and puréed

cup

GOYA® Coconut Milk

2 tsp.

GOYA® Pure Vanilla Extract

cup

GOYA® Coconut Oil – Rich Flavor

cups

granulated sugar

2

eggs

12

GOYA® Maria Cookies (chocolate or vanilla), coarsely crushed

4 tbsp.

GOYA® Guava Paste

Frosting:

½ cup

GOYA® Coconut Oil – Rich Flavor

3 cups

icing sugar, sifted

¼ cup

GOYA® Coconut Milk

1 tsp.

GOYA® Pure Vanilla Extract

24

dairy-free mini candy eyes

Directions

Kitchen View

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Tip by La Cocina Goya

Substitute mini dark chocolate chips for candy eyes if desired.

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Desserts & Drinks

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