Orange flavor and cream filling provide a different take on these HERSHEY’S Halloween witch hat cupcakes. Try letting the kids help place the witches’ hats on top. Then serve up at Halloween parties for a spooky snack. Just be sure to save a chocolate cupcake treat for yourself!
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
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.
Orange Cream Filling: Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.
*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.