200g Plain flour
200g Brown sugar
185g White sugar
230g Eggs
245g Water
280g DLA La Paz 66% Dark Chocolate Couverture
60g Alkalized Cocoa Powder
8g Instant coffee powder
224g Plain unsweetened yogurt + 4tsp distilled white vinegar (let sit for 5 minutes)
1/2c Vegetable oil
4.5g Baking Soda
4g Kosher Salt
2tsp Vanilla

In a bowl, whisk together flour, baking soda, salt and sugars. Set aside.

In another bowl, combine the chocolate, coffee and cocoa powder. Boil the water and pour over the chocolate mixture.Let it sit for one minute and whisk together until all the chocolate is melted and it forms a smooth and homogenous mixture. Cool.

Whisk together the yogurt + vinegar mixture, oil, eggs and vanilla. Add to the chocolate mixture and whisk together. Add half of the dry ingredients to the chocolate mixture, mix until just combined. Add the rest of the flour mixture until just absorbed and there are no lumps.

Scoop over cupcake tins and bake at 350F for 20-25mins, or until done.

500g DLA La Paz 66% Dark Chocolate Couverture
350g Heavy Cream
50g Sour Cream
45g Butter, Softened

Heat the cream and pour over the chocolate. Let it sit for 1 minute and whisk together until smooth and no lumps remain. Add the softened butter and whisk until homogenized.

1 Tub DLA Rolled Fondant White

Roll out the ready made dough on a clean surface to about 3mm. Use flour or cornstarch to prevent from sticking.

Cut out circles in the dough using a round cookie cutter.

Grab a small lollipop and place in the center of the fondant circle to shape the ghost’s head.

Shape the bottom of the ghost’s folds.

Place the lolipop into the cupcake and paint on the ghost’s faces.