Egg-Free Halloween Cupcakes

Instructions

For the Cake:

1. Line muffin tins with paper liners. This recipe yields about 14 cupcakes. 
2. Preheat the oven to 350°F (180°C).
3. Sift the flour, black cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk to combine the dry ingredients. 
4. Add the yogurt, oil, warm milk, and vanilla. Using a wire whisk, stir until just combined. Don’t overmix the batter. 
5. Divide the batter evenly among the liners, about half full. 
6. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
7. Let them cool for a few minutes. Transfer the cupcakes to a wire rack and let them cool completely at room temperature. 

For the Chocolate Filling:

1. Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. 
2. Let it cool for a few minutes at room temperature. 
3. Using an apple corer or a small spoon, remove the center of the cupcakes. 
4. Fill each cupcake with the chocolate ganache and set them aside. 

For the Chocolate Decorations:

1. Choose your favorite Halloween images and print them on a regular paper sheet. I suggest using simple silhouette images. 
2. Place parchment paper over the printed sheet and fix it to the workstation using adhesive tape.
3. Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth (make sure there are no lumps). 
4. Pour the melted chocolate into a small piping bag and cut a small tip. Trace and fill the images with melted chocolate. 
5. Place the parchment paper onto a baking sheet and pop it in the fridge while making the frosting. 

For the Frosting:

1. Combine the butter and powdered sugar in the bowl of an electric mixer. Roughly mix with a spatula. 
2. Beat on medium speed for a few minutes until light and creamy. 
3. Add the cream cheese and beat until well combined. 
4. Using a fine sieve to prevent lumps, sift the gelatin powder. Sprinkle 2 Tbsp of gelatin over the mixture and beat until just combined. 
5. You can add purple food coloring if you prefer a deeper color. 
6. Stir with a spatula to smooth the frosting and remove air bubbles. 
7. Frost the cupcakes using a piping bag fitted with a large round tip.

Decorating the Cupcakes:

1. Gently remove the chocolate decorations from the parchment paper, place them on top of each cupcake and lightly press them into the frosting. 

Keep the cupcakes refrigerated and remove them from the fridge about 20 minutes before serving.