Every year Target has some sort of cookie cutter shaped like a skull. I bought the one I used 3 years ago. This year they have one with crossbones that would work just as well. Everyone likes frosted cookies, but frosted mini cakes are fun too! You pour your batter on to a 12x18 baking pan and when it cools stamp out your cakes. If you are going to make these at home I would advise to ice them all with the Horchata icing and not the ganache. The chocolate on chocolate is just too much chocolate for me. The chocolate is also too powerful to put on the Horchata flavor, it will over power them. Also the chocolate was easier to paint with than the icing. Just my recommendations. I will be making them that way for the comity meeting.
Quezacotl Skull Cakes
2 sticks of butter (room temperature)
4 eggs (room temperature)
2 1/2 cups sugar
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of high quality unsweetened cocoa powder
3 tablespoons cinnamon
1 teaspoon cayenne peeper
1/2 teaspoon ground chipoltle pepper
1 cup of milk
2 teaspoons vanilla
In a large bowl, cream butter and sugar together, beat for three minutes. Add eggs one at a time beating between each.
In a separate bowl combine whisk flour, baking powder, baking soda, salt, cocoa, and spices until well combined
Measure out milk and add vanilla.
Add 1/3 dry mix to egg, butter, and sugar mixture and beat. Add 1/3 of the vanilla milk and blend well. continue to alternate between wet and dry in thirds, mixing between each until finished.
Pour batter on to a greased and floured baking pan.
Bake at 350 for 22 to 25 minutes.
Be sure to only fill 2/3 of the way to the top of the pan and keep it as even as possible. You don't want it to over flow. I had enough batter left over to make 6 cupcakes.