Happy October!!

I know I’m a bit late for the start of October. But, oh well.

October is my absolute favorite month of the year! For the entire month, I will be watching all sorts of Disney Halloween movies & consuming various Halloween themed treats, as well as of course, consuming my body weight in candy corn. Oh how I love this time of year ^_^

Hocus Pocus & Tower of Terror, two of my favorite Disney Halloween movies :]

Other recommended [mostly Disney] Halloween movies: Don’t Look Under The Bed, Under Wraps, Halloweentown, Halloweentown 2: Kalabar’s Revenge, The Covenant, Blood & Chocolate, Mom’s Got a Date With a Vampire, Can of Worms, & When Good Ghouls Go Bad. [These are all, for the most part, kid friendly and not truly scary, just good Halloween fun – yes, I know I’m like an 8 year old with my love for cheesy Halloween movies]

So anyway, in honor of the first week of October & Halloween, I baked a batch of Black Velvet Cupcakes filled with White Chocolate Ganache that’s been tinted orange :] quite lovely when you cut them in half, black with a center of orange, perfect for Halloween!

Sadly, my photos of the cupcakes seemed to have been damaged, and the cupcakes themselves are long gone. Edit: PICTURE FOUND! Slightly damaged, but better than nothing.

Black Velvet Cupcakes

2 cups all-purpose flour
2 cups + 2 tablespoons sugar
1 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold espresso [or you can use 1 cup cold dark roast coffee]
1 cup buttermilk
1/2 cup vegetable oil
Drops of Blue, Green, Yellow, and Red food coloring. 

Preheat oven to 350 degrees F. Prep cupcake tin with cupcake liners and set aside [I used jumbo cupcake liners & this made exactly 18 large cupcakes]. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Add an assortment of blue and green food color drops to begin making the batter “black”. I started with 4 blue and 4 green, and then just played around with it from there, eventually ending with some odd number of blue and green, and about 5 drops yellow, 2 drops red. Play with it, you can’t mess up, you just want it dark. Mix until smooth, batter will be thin.  Fill cupcake liners to about 2/3 full. Bake in the preheated oven for about 30 – 35 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. [Note: Rotate while baking] Allow to cool.

White Chocolate Ganache
8 – 11 oz white chocolate [can be chunks or chips, your choice. I used Ghirardelli White Chocolate Chips]
1 cup heavy cream
Yellow & Red Food Coloring

Pour the white chocolate into a glass bowl and set aside. Bring the heavy cream to a boil [bubbling around the edges]. Remove from heat and pour over the white chocolate, stirring until the chocolate is entirely melted. Cover with plastic and let the ganache set for about 10 minutes in the fridge. After 10 minutes, add 5 drops yellow, 2 drops red, and stir. Depending on the orange color you are looking for, you may need to add more drops of food coloring. Stir entirely and place back in the fridge to set, leaving for at least 2 hours.

Note: If you want to fill the cupcakes, I used a Wilton tip 230. Fill the bag about halfway filled with the ganache, hold the bag upright and insert the tip into the cupcake [how deep you go will depend on how large your cupcake is – mine were large so I put the tip in about 3/4 inch]. Squeeze until you have the desired amount of filling [one quick squeeze was good for me]. I then used the same ganache to frost the cupcakes, which was great for covering the hole where I inserted the filling. Top with black and orange sprinkles for a finishing touch!
Black Velvet Cupcake recipe courtesy of Paula Deen (edited&adjusted by me).
White Chocolate Ganache recipe courtesy of Me!

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