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Halloween Witch Cupcakes

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Halloween Witch Cupcakes

These cute wicked cupcakes will definitely impress your kids and the friends, and they are delicious!

 

Yield

12 servings

Prep

46 min

Cook

30 min

Ready

2⅕ hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the cupcakes
1 ½ ounces semi-sweet chocolate
chopped, prefer good quality, null
* Camera
¼ cups prune juice
*
¾ cup all-purpose flour
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¾ cup sugar
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½ cup cocoa powder
unsweetened
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¼ teaspoon baking soda
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¼ teaspoon baking powder
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¼ teaspoons salt
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1 large eggs
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1 large egg yolks
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cup buttermilk
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¼ cup vegetable oil
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½ teaspoon vanilla extract
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For the frosting
½ cup butter, unsalted
1 stick, at room temperature
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1 cup peanut butter
smooth or chunky
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4 ounces cream cheese
at room temperature
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4 cups powdered sugar
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2 tablespoons milk
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1 drop food coloring
green, optional
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1 x chocolate wafer cookies
*
1 x licorice
strips
*
1 x coconut, shredded (desiccated)
toasted
* Camera
1 x candies
small
*

Ingredients

Amount Measure Ingredient Features
For the cupcakes:
43.3 ml/g semi-sweet chocolate
chopped, prefer good quality, null
* Camera
59 ml prune juice
*
177 ml all-purpose flour
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177 ml sugar
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118 ml cocoa powder
unsweetened
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1.3 ml baking soda
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1.3 ml baking powder
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1.3 ml salt
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1 large eggs
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1 large egg yolks
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79 ml buttermilk
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59 ml vegetable oil
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2.5 ml vanilla extract
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For the frosting:
118 ml butter, unsalted
1 stick, at room temperature
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237 ml peanut butter
smooth or chunky
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115.6 ml/g cream cheese
at room temperature
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946 ml powdered sugar
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3E+1 ml milk
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1 drop food coloring
green, optional
* Camera
1 x chocolate wafer cookies
*
1 x licorice
strips
*
1 x coconut, shredded (desiccated)
toasted
* Camera
1 x candies
small
*

Directions

To make the cupcakes:

Position a rack in the middle of the oven and preheat to 300℉ (150℃). Set your favorite liners in muffin cups.

Add the chocolate and prune juice in a microwave safe bowl.

Heat in the microwave on low power, stirring occasionally, until completely melted.

Mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.

In another bowl, beat the egg and yolk with an electric mixer at high speed until slightly thick and lemon colored, 2 to 4 minutes.

Slowly pour buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating at low speed until thoroughly combined.

Add the flour mixture and beat at low speed until just combined.

Divide the batter among muffin tins, filling ½ of the way.

Bake until a toothpickor wooden stick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.

Cool the cupcakes in the tin on a wire rack for about 8 minutes, then transfer cupcakes onto wire rack, and let cool completely.

To make the frosting:

Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy.

Gradually add the powdered sugar and the milk, mixing until the frosting is smooth.

Add food coloring if desired. Refrigerate the frosting until firm.

To decorate the cupcakes:

To make the witches hat, score a circle in the middle of a cupcake.

Cut a deep cone-like shape with a knife held at an angle.

Rotate the cupcake to complete the circle and remove the center.

Repeat with all the cupcakes.

Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.

Top with a chocolate wafer cookie.

Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat.

Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose.

Refrigerate for up to 30 minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 52348% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 205mg 9%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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