Witchs Hat Chocolate Cupcakes

Name: Witch's Hat Chocolate Cupcakes Recipe | Hersheyland
Prep time: 25 min
Total time: 120 min
Yield: 30 cupcakes
Ingredients: 3/4 cup butter or margarine (1-1/2 sticks), softened; 1 2/3 cups sugar; 3 eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 2/3 cup HERSHEY'S Cocoa; 1 1/4 tsps baking soda; 1 tsp salt; 1/4 tsp baking powder; 1 1/3 cups water; 1/2 cup butter or margarine (1 stick), softened; 1 cup marshmallow creme; 1 1/4 cups powdered sugar; 1/2 - 1 tsp freshly grated orange peel; 1/2 tsp vanilla extract; 2 to 3 tsps orange juice; red and yellow food coloring (optional)

Details

Timing
Timing
Total:: 2 Hr.
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

Ingredients

3/4 cup

butter or margarine (1-1/2 sticks), softened
1 2/3 cups

sugar
3

eggs
1 tsp

vanilla extract
2 cups

all-purpose flour
2/3 cup

HERSHEY'S Cocoa
1 1/4 tsps

baking soda
1 tsp

salt
1/4 tsp

baking powder
1 1/3 cups

water
Orange Cream Filling
1/2 cup

butter or margarine (1 stick), softened
1 cup

marshmallow creme
1 1/4 cups

powdered sugar
1/2 - 1 tsp

freshly grated orange peel
1/2 tsp

vanilla extract
2 to 3 tsps

orange 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

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.

Additional questions?

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