Cupcake Du Jour: Chocolate "Ditto" Inspired by "Ghost"

In honor of the musical Ghost, Magnolia has created a cupcake named "Ditto." There is a choice of classic vanilla or chocolate cake with pale blue vanilla bean meringue icing, topped with a light and airy miniature meringue.

After visiting Magnolia's Bakery, make it for yourself with the recipe below!

Chocolate Cupcake Ingredients:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

In another bowl beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, pipe with icing. 

Ingredients:

1 cup sugar 

1/4 cup water

5 large egg whites 

1/2 teaspoon cream of tartar

Dash of salt 

1/4 cup butter, softened 

1/2 teaspoon vanilla extract

Blue food coloring

Directions:

Combine sugar and water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. 

Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. 

Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Beat 1/4 cup butter until light and fluffy; stir in 1/2 teaspoon vanilla. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth. Add food coloring to make the frosting blue. 

Enjoy!