Graveyard cupcakes

GRAVEYARD CUPCAKES

 

 These cupcakes are made with greek yogurt, which adds 14 grams of protein to the mix, as well as grated, fresh zucchini. It's a great way to "trick" your kids with a treat.



 

Cupcakes:

 

1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup plain greek yogurt
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
1 cup dark chocolate chips
2 cups all-purpose flour
1 cup dutch processed cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

Pre-heat the oven to 350 degrees F.

Line two muffin pans with paper liners and set aside.

In a medium bowl, mix together the brown sugar, butter, and yogurt. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.

In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Using an ice cream scoop, spoon batter into liners. Bake in the center of the oven for about 25-30 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack completely.

Once cooled, core the center of the cupcakes and pipe marionberry preserves into them. I use a small pumpkin carving knife to core my cupcakes.



Frosting:

1 cup (2 sticks) unsalted butter, softened (but not melted)

3 1/2 cups confectioners sugar

1/2 cup cocoa powder

1/2 teaspoon table salt

1 teaspoon almond extract

4 tablespoons milk or heavy cream

 

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed, so the dry ingredients do not blow everywhere, until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream, 1 tablespoon at a time. Pipe onto cupcakes.

 

 

 

Garnish:

 

Crushed chocolate graham crackers

Gummy worms, halved

Ginger cookies

     See recipe link:

         http://tastebudsgrubonthis.blogspot.com/2012/05/ginger-snaps-to-snap-up.html

 

Roll out dough onto floured surface, and cut into desired tombstone shape. Bake as directed.

 

Pour crushed crackers into bowl. After piping frosting onto cupcakes, turn upside down, and dip into crumbs. Insert cooled cookie into the top of the cupcake, and garnish with a worm.