Saturday, October 22, 2011

Aaron Goodwin and Chocolate Halloween cupcakes

I don't think I've mentioned this before but I have the most interesting celebrity crush.  Who, you ask??
(I'm imagining him saying "Hey, pretty lady.." to me, of course)

Aaron Goodwin of Travel Channel's Ghost Adventures.  I know.. I'm a little confused by it, too.  Where did it come from?  I'm not quite sure?  Maybe, it's my love for all things spooky (at a distance, preferably on tv, of course)?  Maybe, it's the fact that he's from Oregon and I'm in Oregon? Maybe, my tastes in men are changing with the number of candles on my birthday cake?

I'm really not sure where or why but I'm not complaining.  This guy has me cracking up while watching one of the most spooky (if not over dramatized) ghost investigating shows currently on tv. I even make sure that if I miss an episode, I find it on netflix or youtube just so I can keep up.  I will watch this show and let it scare the heck out of me in a dark, quiet apartment, all by myself just so this celebrity crush can make me giggle a little.  Suppose that's something I'll have to leave behind in my 20's?  Yes? No??

Aaron Goodwin has a trademark move called Big Steppin.  He even has a website that sells "Big Steppin Gear" -you can get your Big Steppin Gear here.  In honor of my celebrity crush and Halloween, I will be spending my day making some Halloween themed cupcakes.  On top of these cupcakes will be some Big Steppin skeletons.
Melted Chocolate Big Steppin Skeletons
The Real Big Steppin
I practiced a little tonight with some melted chocolate.  If they set up well and work good on the cupcakes, I'm going to add some to the cake I'm baking for my coworker's party.  I can't wait to see how these things turn out.

But first, the cupcakes!  I'm going to do a chocolate cupcake but to add a creepy little touch, they will be filled with a gooey raspberry filling!

These are delicious.  I've used this recipe many, many times!!  


8 tablespoons unsalted butter

2 ounces dark chocolate, chopped

1/2 cup (1 1/2 ounces) organic cocoa

3/4 cup (3 3/4 ounces) all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 large organic eggs

3/4 teaspoon instant espresso powder

3/4 cup (5 Ounces) sugar

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/2 cup(4 ounces)sour cream

Raspberry Filling

1 10 oz. package frozen raspberries with sugar

3 Tablespoons sugar

1 1/2 Tablespoons cornstarch

1/2 teaspoon lemon juice

Chambord Ganache

3/8 cup heavy cream

1 Tablespoon unsalted butter

4 ounces dark chocolate chips

1 1/2 teaspoon Chambord

Mascarpone Frosting

4 ounces mascarpone cheese

3/8 cup confectioner’s sugar, sifted

1/2 cup whipped heavy cream

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.


Combine the butter, chocolate, and cocoa in a glass bowl over a saucepan containing barely simmering water. Heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
Sieve the flour, baking soda, and baking powder in small bowl to combine. Whisk eggs in second medium bowl to combine and add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated. Add the cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. Take care not to overbeat the batter.
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Raspberry Filling
Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick. Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 – 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.
Chambord Ganache
Bring cream and butter just to a boil. Pour over chocolate chips. Let sit for 5 minutes. Whisk until glossy and smooth. Add Chambord. Let mixture sit 5 minutes to set before frosting cupcakes.
Mascarpone Frosting
Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined. Place in a decorating bag and decorate tops of cupcakes as desired.

For these, I will be leaving off the Chambord Ganache.  I'll be serving these to children so the Mascarpone frosting will be enough.  

Thank you to Chef Catherine's Cake Recipes for the wonderful recipe!!

Pictures to come tomorrow!

Do you have a celebrity crush?  Who is yours?  I know you got one..or two..

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