Witch's Hat Cupcakes
Double, double, toil and trouble… You’ll cackle with delight at these witchy chocolate cupcakes.
This recipe contains , light brown sugar, sugar, butter, salt, chocolate (unsweetened), eggs, vanilla extract, flour (all-purpose), baking soda, water, XXXXXXXXXXXXXXXXXXXXXX, sugar, butter, milk, vanilla extract, food color (purple), food color (yellow), food color (green), sugar cones (chocolate), chocolate (wafers, cookies), XXXXXXXXXXXXXXXXXXXXX, XXXXXXXXXXXXXXXXXXXX, corn syrup, shortening, vanilla extract, salt, sugar (powdered, confectioners), food color (yellow)
Prep time: 1 hr +
Cook time: 20 min
- FOR THE CUPCAKES
- 1 cup(s) light brown sugar
- 1 cup(s) sugar
- 2/3 cup(s) butter, softened
- 1/2 tsp. salt
- 3 oz. unsweetened chocolate, melted and cooled
- 2 oz. eggs
- 1 tsp. vanilla extract
- 2 1/2 cup(s) all-purpose flour
- 1 1/4 tsp. baking soda
- 1 1/4 cup(s) water, chilled
- FOR THE FROSTING
- 3 3/4 cup(s) sugar
- 1/2 cup(s) butter, softened
- 3 - 4 tbsp. milk
- 1 tsp. vanilla extract
- 1 pkg(s) purple food coloring
- 1 pkg(s) yellow food coloring
- 1 pkg(s) green food coloring
- 1 pkg(s) chocolate sugar cones
- 1 pkg(s) chocolate wafer cookies
- 1 fondant (recipe below)
- FOR THE FONDANT
- 1 1/4 cup(s) light corn syrup
- 1/2 cup(s) shortening
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 lb. powdered sugar
- 1 pkg(s) food coloring, desired color
- 1. CUPCAKES:
Preheat oven to 350°F. Line 24 muffin cups with paper baking cups.
Beat sugars, butter, salt and chocolate in large mixing bowl at high speed, until light and fluffy. Add eggs and vanilla; continue beating for 1 to 2 minutes, until well mixed.
In small bowl, stir together flour and baking soda. Add to chocolate mixture, alternately with water, blending well after each addition. Fill muffin cups 2/3 full.
Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes completely in pan.
- 2. FROSTING:
In large bowl, combine sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.
Remove 1/3 cup of frosting; place in a separate bowl. Add yellow food coloring. This will be used for the buckle on the witch’s hat.
Add purple food coloring to the remaining frosting. This will be used to top the cupcakes. Spoon the frosting into two different piping bags. Fit one with a #1M tip for the purple cupcake frosting and the other with a #2 tip for the yellow buckle frosting.
Pipe the purple frosting onto the top of each cupcake.
Follow the recipe instructions to prepare the fondant. Tint with green food coloring and roll it out. Cut into thin bands to fit around each inverted chocolate cone.
Pipe the yellow frosting onto the band of fondant, making a small “buckle” on the front of each hat.
Lightly dip the cone “bottom” into some frosting to adhere a chocolate wafer, creating the hat brim. Place a hat onto the top of each frosted cupcake.
- 3. FONDANT:
A stand mixer is recommended for best results. Place dough hook attachment onto mixer; combine corn syrup, shortening, extract and salt in bowl of mixer. Slowly add confectioners' sugar until incorporated. Once all sugar is added, increase speed to medium and allow mixer to knead dough for approximately 5 minutes. Tint fondant with desired food coloring.
If you do not have a stand mixer, you may mix by hand. Combine corn syrup, shortening, extract and salt in large bowl. Slowly mix in confectioners' sugar until stiff dough forms. Remove fondant from bowl onto flat surface dusted with confectioners' sugar. Knead until fondant is soft and smooth. Tint fondant with desired food coloring.
For chocolate fondant, add 1 cup of cocoa powder to the confectioners' sugar.
If your recipe calls for black fondant, add black gel food coloring to the chocolate fondant.
To store, divide the fondant evenly into 4 parts, wrapping each part in plastic wrap. Store in an airtight container until ready to use.
Fondant can be stored at room temperature or in the refrigerator.