Pro Tips
**Chef's Tips & Troubleshooting:**
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For fried desserts, maintain the oil at 350°F so the outside crisps without absorbing excess oil.
- Line baking pans with parchment paper for easy removal and cleanup.
- Grease baking molds thoroughly, including the corners, to ensure clean release.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Ghostly Dark Chocolate Cupcake
This Dark Chocolate Cupcake is perfect for halloween. Its cute ghostly design is interesting for the kids and fits the season, while its rich dark chocolate can make both kids and adults happy.
Instructions
- Mix together AP flour, baking soda, cocoa powder, and salt in a mixing bowl. Whisk to incorporate the ingredients. Set aside.
- Cream the butter using an electric or sand mixer.
- Gradually whisk-in the sugars (white and brown) and egg.
- Slowly add the milk while whisking and then gradually put-in the flour mixture. Continue whisking until a homogeneous mixture is formed.
- Preheat oven to 350 degrees Fahrenheit.
- Add the cupcake batter in cupcake colds arranged in cupcake trays.
- Bake for 14 to 18 minutes, or until it passes the toothpick test
- Remove from the oven to cool down. Frost using the instant orange colored frosting and top with a ghost candy.
- Serve during your Halloween party.
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Pro Tips & Troubleshooting
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For fried desserts, maintain the oil at 350°F so the outside crisps without absorbing excess oil.
- Line baking pans with parchment paper for easy removal and cleanup.
- Grease baking molds thoroughly, including the corners, to ensure clean release.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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