I'm a sucker for a good cupcake, and admittedly, a bit of the macabre.To that end, getting the perfect finishing touch on these particular cupcakes meant scouring the dollar store for cheap plastic dolls that could be easily dismembered for the desired effect. I felt a little weird at first, but told myself that they fulfilled their ultimate destiny by topping these mini cakes as art.
Once you've tracked those down, the hard part is over, because making these cupcakes is a snap. I was pressed for time so I just used a boxed devil's food cake, whipped up a simple chocolate ganche (recipe below), and the dirt, well, that's nothing more than some crushed up chocolate wafer cookies. Speaking of cookies, Pepperidge Farms Milanos make perfect gravestoneswith a bit of chocolate frosting in a tube to decorate them. Some green frosting for grass, and a final smattering of red gel frosting doubles nicely as blood.
4 ounces semi-sweet chocolate, roughly chopped 1 tablespoon light corn syrup 1/3 cup heavy cream, scalded
In a small bowl, add the chocolate, corn syrup and pour over the scalded cream. Whisk until smooth. If for any reason you have a few lumps of chocolate that haven't melted completely, place the bowl in the micorwave in 10 second intervals, whisking until smooth.
Private chef and cookbook author David Lawrence grew up in a house where the kitchen was always abuzz with activity. He learned early the simple pleasures of cooking and spent years assisting in his Mother’s kitchen, a woman he affectionately describes as a Martha Stewart incarnate, minus the chic poncho and clunky ankle bracelet! From then on David knew his mission was clear, he wanted to feed and entertain people.
David’s cookbook, Boy Eats World! A Private Chef Cooks Simple Gourmet, (Lake Isle Press) is all about having fun in the kitchen and demystifies cooking for the Atari generation. David’s humorous style and easy to follow recipes will help even the most timid cook feel like a kitchen rock star!