Ghost Muffin Recipe

Method

1. Dissolve the espresso into the hot water and set aside. Then place the sour cream, veg oil and egg into a bowl and combine. 
2. Add the flour, sugar, coco powder and salt into the bowl and mix until nearly combined. Add the coffee and stir before adding the chocolate chips.  
3. Divide the mix between 8-10 cupcake cases and bake at 150C for 20-25mins, or until a skewer comes out clean. Once baked, remove from the oven and place on a wire rack to cool fully. 
4. To make the ganache, heat the cream in a saucepan until simmering and then pour over the chocolate and butter. Allow to stand for 2mins before mixing until smooth. Then set aside. 
5. To make the Italian meringue, place the water and sugar into a saucepan and heat on medium until it begins to boil. Stir occasionally to help the sugar dissolve. Once dissolved, heat until it reaches 120C.  
6. Meanwhile, place the eggs into a bowl. When the sugar syrup reaches 110C begin to whisk the eggs to form stiff peaks. When the sugar syrup reaches temperature, slowly pour it down the side of the bowl to avoid it hitting the whisk. Once added, continue to whisk until it is cool, shiny and stiff.  
7. To assemble, core the centre of the muffin and fill with the ganache. Pipe a large dollop of the meringue into the centre of the muffin to create a ‘ghost’ look. Give the ghost some eyes and you’re good to go!