Halloween is almost here and what better way to get into the spirit of the holiday than with a Zombie cupcake. Children of all ages can appreciate this delightful dessert from Pastry Chef Dennis Van at District Kitchen + Cocktails in Austin, Texas.
The Zombie Cupcake consists of a chocolate, coffee, bacon cupcake topped with maple brown sugar buttercream frosting and a cocoa and coffee soil finish.
The leftover grease from the bacon is used as a butter-alternative to create the coffee soil finish. For a finishing touch, Van created an edible zombie hand grasping an eyeball and reaching out from the soil-covered cupcake.
Have fun scaring your neighbors with this one.
Chocolate Coffee Bacon Cupcake
1 3⁄4 cups flour
1 1⁄2 cups sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1⁄2 cup vegetable oil
3 large eggs
1 1⁄2 tsp vanilla extract
1 cup coffee
1 1⁄2 cup bacon, cooked, cooled and crumbled
1. In a mixing bowl, combine oil, sugar, salt and eggs and mix until combined
2. In a separate bowl, combine flour, cocoa powder, baking soda, and baking powder and mix
3. Alternating with the buttermilk, add 1⁄2 of dry mixture into the oil mixture and combine. Then add buttermilk, mix, and finish with the last half of dry ingredients
4. Lastly, add coffee and bacon bits and mix just until combined. The batter will be loose
5. Fill cupcake liners 2/3 of the way. Bake at 350-degrees Fahrenheit for 15-18 minutes, checking with a toothpick for doneness.
6. Cool before frosting.
Maple Brown Sugar Buttercream
12 oz. unsalted butter, room temperature (3 sticks)
1⁄2 cup powdered sugar
1⁄2 cup light brown sugar
1 cup good maple syrup
1 tsp vanilla extract
2 tsp maple extract
1 tsp salt
1. Combine butter and brown sugar in mixer with paddle attachment and beat until smooth and fluffy
2. Add the rest of the ingredients and mix until smooth and combined