Chef Qenis - Episode 2 GHOST CHOCOLATE CUPCAKES Makes 10–12 · 15 min prep · 17–20 min bake CUPCAKES (one bowl) • 6 Tbsp (85 g) unsalted butter, melted • ⅔ cup (135 g) sugar • 1 large egg • ½ cup (120 ml) whole milk • 1 tsp pure vanilla extract • 1 cup (120 g) whole-wheat pastry flour or unbleached all-purpose flour • ⅓ cup (28 g) natural unsweetened cocoa powder • ¾ tsp baking soda • ¼ tsp fine sea salt GHOST FROSTING • ¾ cup (180 ml) cold heavy cream • 4 oz (115 g) cold mascarpone • 2 Tbsp pure maple syrup GHOST EYES • 1 tsp cocoa powder + ½ tsp maple syrup, stirred into a paste STEPS 1. Heat the oven to 350°F (175°C). Line a muffin tin with 10–12 paper liners. No spray needed. 2. In one bowl, whisk the melted butter, sugar, egg, milk and vanilla until smooth. 3. Add the flour, cocoa, baking soda and salt. Whisk just until no dry streaks remain. 4. Fill the liners about ⅔ full. Bake 17–20 min, until a toothpick comes out clean. Cool completely, because warm cupcakes melt the ghosts. 5. Whip the cold cream, mascarpone and maple syrup to stiff peaks, about 1–2 min. Stop as soon as it's firm, or it can turn grainy. 6. Pipe with a large round tip, or a zip bag with a ½-inch corner snipped off: squeeze a blob, then pull up into a pointy swirl. Dot on eyes with a toothpick dipped in the cocoa paste. Chill until serving, and serve the same day. (Instagram, Facebook, and TikTok links in the comments)

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