White Chocolate Strawberry Ghost Cupcakes
For the Strawberries
- 12 medium/large strawberries
- 1 cup white chocolate chips
- ¼ cup milk, semi sweet, or dark chocolate chips
For the Cupcakes
- 1 cup (210g) granulated sugar
- ¼ cup (50g) vegetable oil
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (85g) Belfonte sour cream, room temperature
- ½ cup (120g) buttermilk, room temperature
- ¾ cup (105g) all purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Frosting
- 1 ½ cup (325g) unsalted butter, room temperature
- ⅔ cup (54g) cocoa powder
- 3 cups (360g) powdered sugar
- ¼ cup (60g) milk, room temperature
InstructionsFor the Strawberries
- Wash and thoroughly dry the strawberries before dipping them.
- Melt your white chocolate chips in a double broiler or in a microwave safe bowl by melting in 30-second increments and thoroughly mixing in between each round.
- Dip each dried strawberry into the melted white chocolate chips.
- Before you place the strawberries on a parchment sheet, wiggle the end of the strawberry as you place it down to create a wavy tail to create the ghost. Continue with all the strawberries and let them dry.
- Follow the same melting process with your milk, semi sweet, or dark chocolate chips.
- Transfer the melted chocolate to a piping bag or a plastic zippable bag with the corner snipped off.
- Pipe 2 circle eyes and an oval mouth on each strawberry to create the white chocolate strawberry ghost.
- Allow the strawberries to chill in the fridge until decorating the cupcakes.
- Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
- In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature Belfonte sour cream, and room temperature buttermilk together with a whisk until smooth.
- Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
- Divide the batter between the 12 muffin liners, adding about ¼-⅓ cup of batter to each liner. The liners should be about ¾ full.
- Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter until smooth. This should be about 2 minutes of mixing.
- Add powdered sugar and cocoa powder into the butter. Beat on low speed, adding the powdered sugar and cocoa powder in small increments to avoid spilling.
- Pour milk into the frosting and beat on high speed for at least 3 minutes. This creates a light, velvety frosting. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the frosting is even throughout.
- If desired, transfer the frosting to a piping bag fitted with your desired tip or a zippable plastic bag with the corner snipped off for greater control when frosting.
- Decorate cupcakes with frosting as desired.
- Immediately before serving, place one white chocolate strawberry ghost on top of the frosting of each cupcake.
- Store the cupcakes in the fridge tightly covered or in an airtight container for up to 4 days.