day Of the dead skull cakelettes

AuthorHeather WallaceCategoryDifficultyIntermediate

Día de Los Muertos, or Day of the Dead is upon us and this year I decided to make these festive skull cakes that are drop-dead delicious!

While I don't generally celebrate the Mexican tradition of Día de Los Muertos I most certainly can appreciate the celebration to honor and remember deceased loved ones. I've always loved the costumes and makeup associated with the holiday...the splashes of colors and the dancers all decked out. It would be amazing to go and see and be a part of the celebration!

Yields10 Servings
Prep Time1 hr 10 minsCook Time20 minsTotal Time1 hr 30 mins

For the Cakelettes...
 2 oz dark chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg, room temperature
 2 cups all-purpose flour
 ½ cup Hershey's Special Dark Cacao powder
 1 tbsp baking soda
 ¾ tsp salt
 1 tbsp ground cinnamon, plus 1/4 tsp
 ¼ tsp cayenne pepper
 1 cup strong-brewed coffee
 1 cup buttermilk, room temperature
For the Icing...
 1 cup unsalted butter, softened
 3 ½ cups organic confectioners' sugar
 1 tsp milk, or plant based milk
  tsp salt
 ¼ tsp ground cinnamon
 variety of food coloring, optional
Equipment, Prep & Decor...

Gather Ingredients . . .
1

For the Cakelettes...
2

Preheat oven to 350°.

Prepare Nordic Ware Haunted Skull Cakelet Pan with baking spray containing flour using a pastry brush to coat the details of the pans.

3

In a small saucepan add 1″ of water and bring it to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped dark chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

4

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large room temperature egg.

5

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of Hershey's Special Dark Cacao powder, 1 tablespoon of baking soda, 3/4 teaspoon of salt, 1 tablespoon ground cinnamon plus 1/4 teaspoon, and 1/4 teaspoon of cayenne pepper.

6

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee, and continue whisking until smooth.

7

Fill each skull cavity about 60% full. Tap the pan on a towel-lined countertop to remove any bubbles.

Bake the skulls for 20 Minutes to 25 Minutes until a toothpick inserted in the center comes out clean.

8

Let the skull cakes cool 10 Minutes before removing them from the pan, invert onto cooling racks and cool completely.

Any leftover batter you can clean the pans, prepare with baking spray and repeat baking.

Alternately if you don't have the baking pans you can line cupcake pans with liners or spray with the baking spray and cook for 18 Minutes to 20 Minutes

For the Icing...
9

In the bowl of a stand mixer beat 1 cup of unsalted butter with 3 1/2 cups of confectioners' sugar until blended.

10

Add 1/8 teaspoon of salt, 1 teaspoon of milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground cinnamon.

11

Continue to beat for another 3 Minutes to 5 Minutes or until creamy and smooth.

If using food coloring, divide the icing into separate bowls and color to your desired hues. Place icing into separate piping bags fitted with piping tip #3. You can also use tips #1, #4, & #5 for variety in your piping details. I used a combination of all of these.

12

Using #3 piping tip with white frosting and start by outlining the facial features around the eyes and the mouth.

13

Continue decorating with piping different colors and designs around each skull making each one unique.

14

To use the edible blooms such as Albizia Flower Buds, Chrysanthemum Blossoms, Globe Amaranth Flowers, Forget Me Not Flowers, or any others just pipe a small amount of icing onto the skull and place the blooms on top of the icing which will act as a glue.

15

Have fun with your designs, and don't worry if you make a mess as I did lol.

16

You can be as colorful as you want to be or you can just use plain white piping with no blooms. Use your imagination and go wild.

Ingredients

For the Cakelettes...
 2 oz dark chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg, room temperature
 2 cups all-purpose flour
 ½ cup Hershey's Special Dark Cacao powder
 1 tbsp baking soda
 ¾ tsp salt
 1 tbsp ground cinnamon, plus 1/4 tsp
 ¼ tsp cayenne pepper
 1 cup strong-brewed coffee
 1 cup buttermilk, room temperature
For the Icing...
 1 cup unsalted butter, softened
 3 ½ cups organic confectioners' sugar
 1 tsp milk, or plant based milk
  tsp salt
 ¼ tsp ground cinnamon
 variety of food coloring, optional
Equipment, Prep & Decor...

Directions

Gather Ingredients . . .
1

For the Cakelettes...
2

Preheat oven to 350°.

Prepare Nordic Ware Haunted Skull Cakelet Pan with baking spray containing flour using a pastry brush to coat the details of the pans.

3

In a small saucepan add 1″ of water and bring it to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped dark chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

4

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large room temperature egg.

5

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of Hershey's Special Dark Cacao powder, 1 tablespoon of baking soda, 3/4 teaspoon of salt, 1 tablespoon ground cinnamon plus 1/4 teaspoon, and 1/4 teaspoon of cayenne pepper.

6

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee, and continue whisking until smooth.

7

Fill each skull cavity about 60% full. Tap the pan on a towel-lined countertop to remove any bubbles.

Bake the skulls for 20 Minutes to 25 Minutes until a toothpick inserted in the center comes out clean.

8

Let the skull cakes cool 10 Minutes before removing them from the pan, invert onto cooling racks and cool completely.

Any leftover batter you can clean the pans, prepare with baking spray and repeat baking.

Alternately if you don't have the baking pans you can line cupcake pans with liners or spray with the baking spray and cook for 18 Minutes to 20 Minutes

For the Icing...
9

In the bowl of a stand mixer beat 1 cup of unsalted butter with 3 1/2 cups of confectioners' sugar until blended.

10

Add 1/8 teaspoon of salt, 1 teaspoon of milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground cinnamon.

11

Continue to beat for another 3 Minutes to 5 Minutes or until creamy and smooth.

If using food coloring, divide the icing into separate bowls and color to your desired hues. Place icing into separate piping bags fitted with piping tip #3. You can also use tips #1, #4, & #5 for variety in your piping details. I used a combination of all of these.

12

Using #3 piping tip with white frosting and start by outlining the facial features around the eyes and the mouth.

13

Continue decorating with piping different colors and designs around each skull making each one unique.

14

To use the edible blooms such as Albizia Flower Buds, Chrysanthemum Blossoms, Globe Amaranth Flowers, Forget Me Not Flowers, or any others just pipe a small amount of icing onto the skull and place the blooms on top of the icing which will act as a glue.

15

Have fun with your designs, and don't worry if you make a mess as I did lol.

16

You can be as colorful as you want to be or you can just use plain white piping with no blooms. Use your imagination and go wild.

day Of the dead skull cakelettes
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