Cook Book

Marshmallow Ghost Cupcakes

Marshmallow Chocolate Cupcakes

1 box dark chocolate cake mix

1 stick unsalted butter (room temperature)

2 tsp. Amoretti® Marshmallow Extract Water Soluble

3 eggs

½ cup milk

 Marshmallow Fluff Frosting

1 cup softened butter

7 oz. marshmallow fluff

2 cups sifted powdered sugar

1 tbsp. Amoretti® Caramel Compound

 Decorating

11 oz. white chocolate chips

5 oz. dark chocolate chips

1-2 tbsp. shortening

Directions

CUPCAKE DIRECTIONS

Preheat oven to 350F and prepare a cupcake tin with liners

In a medium bowl mix together butter, Marshmallow Extract, eggs, and milk until well combined

Add in cake mix and mix until no more clumps

Scoop batter into prepared cupcake tine and bake for 15-20 minutes or until toothpick comes out clean

Let cool

 Marshmallow Fluff Frosting

Cream together butter, marshmallow fluff and Caramel Compound until well combined

Mix in powdered sugar until no clumps remain

Fill frosting into a piping bag fitted with a large round tip

Pipe frosting on to cooled cupcakes and place in freezer for 20-15 minutes

 DECORATING

Melt white chocolate in microwave or double broiler. Mix in shortening 1 tbsp at a time until you reach a medium thin consistency

Melt dark chocolate in a microwave or double broiler.

Remove cupcakes from freezer and gently dip them into the melted white chocolate. Freeze again for 5-10 minutes

Using the back of a paintbrush or wooden skewer gently dip in dark chocolate and paint on the ghosts eyes.

Let harden and enjoy!