Wicked Witch Hat Cupcakes
Wicked from head-to-toe; these cupcakes are a spooky fun way to bring the creep to any Halloween party!
Equipment
- Small Mixing Bowl
- Stand Mixer
- Large Mixing Bowl
- Pastry Mat
- Rolling Pin
- Small Biscuit Cutter
- Gallon-size Ziplock Bag
- Muffin Tin
- Black Cupcake Liners
Ingredients
Black Velvet Cupcakes
- 1/2 cup Butter Salted; Softened
- 1¼ cups Sugar
- 2 Large Eggs
- 1/4 cup Cocoa Powder
- 3 Tablespoons Black Food Coloring Gel
- 2 teaspoons Pure Vanilla Extract
- 1 cup Whole Milk
- 2⅓ cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3 Tablespoons White Vinegar
Black Buttercream Frosting
- 2 cups Confectioners' Sugar
- 1/2 cup Butter Salted; Softened
- 1/4 cup Cocoa Powder
- 2 Tablespoons Whole Milk
- 2-3 teaspoons Black Food Coloring Gel
Fondant And Oreos
- 1/2 pound Black Buttercream Fondant *Found At Walmart*
- 12 Dark Chocolate Oreos
Instructions
Black Velvet Cupcakes
- Preheat oven to 350°F; insert 12 cupcake liners into the muffin tin; set aside.
- In a small mixing bowl, mix the cocoa powder, black food coloring and pure vanilla extract until it forms a paste; set aside.
- In a stand mixer (using a paddle attachment), cream the butter and sugar together on medium-high until fluffy.
- Add the eggs and beat until smooth; add the cocoa mixture and mix until combined.
- In a large mixing bowl, combine the flour, baking powder and baking soda.
- With the mixer on low, add 1/4 of the flour mixture to the butter mixture; then add 1/4 of the milk. Continue alternating between the two until it is all fully incorporated; add the white vinegar and mix once more.
- Spoon the mixture evenly into the cupcake lined muffin tin; bake for 15 minutes or until a toothpick comes out clean; allow the cupcakes to cool on a cooling rack.
Black Buttercream Frosting
- In a stand mixer (using a paddle attachment), beat the softened butter until creamy.
- Add the cocoa and milk; beat on medium speed.
- Add the confectioners' sugar and beat until combined.
- Add the black food coloring and continue beating until the color has changed to black.
- Line a tall cup with a gallon-size ziplock bag; scoop the frosting into the ziplock-lined cup.
- Seal the bag and take it out of the cup; twist the bag to force the frosting to one corner; snip a small hole and pipe the frosting onto the cupcakes.
Fondant And Oreos
- Top each frosted cupcake with one dark chocolate oreo.
- On a pastry mat, knead the black fondant with your hands.
- Take 1/4 of the fondant and roll it out flat with a rolling pin; take a small biscuit cutter and cut 12 rounds into the fondant (this creates the bottom of the witch hat). Place the fondant hat bottoms on top of the oreos.
- Next, take the remaining 3/4 of the fondant and separate into 12 round balls; for each ball, roll one side between your hands until you have created a cone-shaped hat. Place these pieces on top of the fondant hat bottoms.
- Lastly, using the tip of a spatula, carefully create indentations on the sides of the cone hats (this is simply for aesthetic purposes and not required).