How to Make Wicked Cupcakes

Three Methods:For the cupcakesFor the frostingDecorate the cakes

Bake and decorate these chocolatey cupcakes to give family and friends a spook of delight on Halloween. The recipe in this article is set out in 3 stages: cupcake, frosting and decoration.

Ingredients

Cupcakes

  • 1-1/2 ounces (43g) fine-quality semisweet chocolate, chopped
  • 1/4 cup (60 ml) prune juice
  • 3/4 cup (90g) all-purpose flour
  • 3/4 cup (150g) sugar
  • 1/2 cup (43g) unsweetened cocoa powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup (80 ml) buttermilk
  • 1/4 cup (67 ml) vegetable oil
  • 1/2 tsp. vanilla extract

Frosting

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup (260g) creamy peanut butter
  • 4 oz. (115g) cream cheese, at room temperature
  • 4 cups (480g) confectioners' sugar
  • 2 tbsp. milk

Method 1
For the cupcakes

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    Position a rack in the middle of the oven and preheat to 300ºF (150 C). Set cupcake liners in the cups of a nonstick muffin pan.
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    Put the chocolate and prune juice in a microwave safe bowl. Heat the mixture in the microwave on low power, stirring occasionally, until the chocolate has melted. Set the mixture aside and allow it to cool.
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    Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. In a second bowl, beat the egg and the egg yolk with an electric hand mixer at high speed for 3 minutes. The eggs are ready when they are thick and have a bright lemon-yellow color.
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    Add the buttermilk, oil, vanilla, and melted chocolate mixture to eggs. Mix the wet ingredients until they are thoroughly combined.
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    Add the flour mixture to the wet ingredients and beat the batter until everything is just combined.
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    Divide the batter among the muffin cups, filling each of them half full. Bake them until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, which will take about 25 minutes.
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    Cool the cupcakes in the pan on a rack for 10 minutes. Then, loosen the liners from the muffin pan. Remove the cupcakes from the tin and cool them completely.

Method 2
For the frosting

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    Beat the butter, peanut butter and cream cheese in a large bowl with an electric mixer until the ingredients are light and fluffy.
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    Add the confectioners' sugar and milk. Continue mixing until the frosting is smooth.
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    Cover the mixing bowl with plastic wrap. Refrigerate the frosting until it is firm.
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    Spread the frosting over the cooled cupcakes using an offset spatula or a cheese spreader.

Method 3
Decorate the cakes

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    Place a chocolate cookie flat on top of a frosted cupcake.
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    Melt some bittersweet chocolate. Place an inverted sugar ice cream cone in the center of the chocolate cookie, and secure it to the cookie using the melted chocolate as "glue."
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    Place 2 candy-coated chocolate pieces in the frosting to look like the witch's eyes.
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    Cut various colors of fruit leathers into thin lengthwise strips. Tuck the strips under the chocolate cookie to create stringy hair for the witch.
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    Finished.

Tips

  • You can also dye coconut pieces in food coloring and use those as the witches' hair.

Things You'll Need

  • Cupcake liners (can be decorative for Halloween)
  • Nonstick muffin pan
  • Microwave safe bowl
  • Spoon for stirring
  • Whisk
  • Large bowl plus second bowl to beat the eggs
  • Mixer
  • Toothpick
  • Cooling rack
  • Plastic wrap
  • Offset spatula
  • Chocolate cookies
  • Bittersweet chocolate
  • Sugar ice cream cones
  • Candy-coated chocolate pieces
  • Fruit leathers cut into strips

Sources and Citations

Article Info

Categories: Halloween Food & Treats | Cupcakes