Chocolate Ghost Cupcakes with Beet and Guava

By carvalhohm

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder, sifted
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 can (15 oz.) Sliced Beets, drained and puréed
• 2/3 cup Coconut Milk
• 2 tsp. Pure Vanilla Extract
• 1/3 cup Coconut Oil – Rich Flavor
• 1 1/4 cups granulated sugar
• 2 eggs
• 12 GOYA® Maria Cookies (chocolate or vanilla), coarsely crushed
• 4 tbsp. Guava Paste
• 1/2 cup Coconut Oil – Rich Flavor
• 3 cups icing sugar, sifted
• 1/4 cup Coconut Milk
• 1 tsp. Pure Vanilla Extract
• 24 dairy-free mini candy eyes

Details

Servings 12
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. In large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. In food processor or blender, purée beets, coconut milk and vanilla until smooth; set aside.

Using electric mixer, beat coconut oil with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one before next addition. With mixer on low, alternately add flour mixture in 3 parts and beet mixture in 2 parts, starting and ending with flour mixture, scraping down bowl as needed. Fold in crushed cookies.

Divide half of the batter among muffin cups. Add 1 tsp guava paste to each muffin cup; top with remaining batter. Bake for 15 to 20 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely in pan on rack.

Frosting: Using electric mixer, beat coconut oil until light and fluffy. With mixer on low speed, beat in icing sugar, coconut milk and vanilla until smooth. Increase speed to high; beat for 1 to 2 minutes or until light and fluffy.

Spoon frosting into piping bag fitted with round tip; pipe over cupcakes to resemble ghosts. Alternatively, spoon frosting into resealable plastic bag and snip off one corner; pipe over cupcakes. Decorate each cupcake with 2 candy eyes.