The Pastry Tip: Day of the Dead Dessert Table

The whole dessert table decorated in bright colors.

Spicy Chocolate Cupcakes

3 ounces bittersweet chocolate morsels ½ teaspoon salt

¼ cup 100% cacao cocoa powder ½ cup (1 stick) unsalted butter

1 cup boiling water 1 cup packed dark brown sugar

2 cups all purpose flour 2 large eggs

1 teaspoon baking soda 1 teaspoon vanilla extract

1 teaspoon ground cinnamon Pinch of cayenne pepper

Preheat oven to 350 degrees. Line muffin pans with paper liners; set aside.

In a small metal bowl, combine bittersweet chocolate, cocoa powder, and boiling water; stir until chocolate is melted and mixture is smooth. Let cool.

In a medium bowl, whisk together flour, baking soda, cinnamon, cayenne pepper and salt; set aside.

Using the large bowl of a stand mixer, beat butter until creamy, Add brown sugar and beat until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla, with mixer at low speed, alternately add flour mixture and chocolate mixture, beginning and ending with flour; mix well. Use batter scoop to fill prepared muffin cups about two-thirds full.

Bake in 350 oven for 15 to 18 minutes for regular cupcakes and 11 - 13 minutes for mini or until center springs back when pressed. Cool on wire rack. Makes 12 regular and 24 mini cupcakes. Let cool and frost with icing of your choice.

Sugar molded cupcake pedestal.

Halloween bark in party cups

Bark is made in a jelly roll pan and broken into pieces. Melt 1 pound of chocolate and top with coarsely chopped candy of your choice. Chill for an hour. I used pretzels, candy corn M&Ms and mini Reese's peanut butter cups, 1/2 cup of each. The top was drizzled with about 3 ounces of yellow candy coating melted in a disposable pastry bag.