Witchs Hat Chocolate Cupcakes
Details
- Timing
- Timing
- Total:
- Bake:
- 20 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 30 cupcakes
Gather around the cauldron — or the kitchen island — to try this Witch's Hat Chocolate Cupcakes recipe. Make Halloween magic with these soft and moist chocolate cupcakes filled with orange cream filling, then have your little ones top them with their adorable witch's hats! Invite your ghouls and goblins to fall under the spell of these tasty cupcakes at your next fall or Halloween-themed party.
Round out the festive fun of your Witch's Hat Chocolate Cupcakes recipe with more frightfully flavorful delights. Explore more Halloween Dessert Recipes.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 20 minutes
- Cool Time
- 45 minutes
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cupbutter or margarine (1-1/2 sticks), softened
-
1 2/3 cupssugar
-
3eggs
-
1 tspvanilla extract
-
2 cupsall-purpose flour
-
2/3 cup
-
1 1/4 tspsbaking soda
-
1 tspsalt
-
1/4 tspbaking powder
-
1 1/3 cupswater
-
Orange Cream Filling
-
1/2 cupbutter or margarine (1 stick), softened
-
1 cupmarshmallow creme
-
1 1/4 cupspowdered sugar
-
1/2 - 1 tspfreshly grated orange peel
-
1/2 tspvanilla extract
-
2 to 3 tspsorange juice
-
red and yellow food coloring (optional)
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Muffin Cup Tin
Muffin Cups
Bowls
Mixer
Wire Rack
Refrigerator
1
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2
Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill muffin cups 2/3 full with batter.
3
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
4
Prepare Orange Cream Filling. Cut 1-1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.
5
Orange Cream Filling: Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
6
Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.
-
Nutrition FactsServings Per Container 30 servingsServing size 1 cupcake (54g)Amount per servingCalories170% Daily Value*Total Fat 8g 10%Saturated Fat 5g 25%Trans Fat 0gCholesterol 40mg 13%Sodium 210mg 9%Total Carbohydrates 24g 9%Dietary Fiber 0g 0%Total Sugars 16gIncludes 16g Added Sugar 32%Protein 2gVitamin D 0 0%Calcium 6mg 0%Iron 1mg 6%Potassium 14mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
