Failure Landing Cupcakes

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 757, total fat 40 G., saturated fats 17 G., proteins 4 G., carbohydrates 101 G., fiber 2 G., cholesterol 79 mg, sodium 161 mg, sugar 85 G.

You might think these witches are clumsy for not having mastered the landing technique yet, but they look pretty cute when they crash into chocolate cupcakes! These eye-catching cupcakes make a wonderful Halloween treat, and the whole family can decorate them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 cup premium flour
0.5 tsp of soda
0.5 tsp coarse salt
3/4 cup whole milk
0.5 cup cocoa powder
1 cup granulated sugar
3/4 cup vegetable oil
1 tsp vanilla extract
1 large egg

Glaze

330 g unsalted butter at room temperature
6 cups powdered sugar
1/4 cup whole milk
1 tbsp vanilla extract
Purple, orange, neon green, and blue gel food coloring for coloring frosting

Decorations

24 Chewy Chocolate Candies Like Tootsie Rolls
6 chocolate sandwich cookies like Oreo
12 chocolate drop candies, like Hershey's Kisses
1/4 cup wheat straws for breakfast cereal

Ingredient Substitution Suggestions

We recommend

Recipe:

Special equipment:

12 black paper cupcake liners; 4 pastry bags; 4 large round tips; 2 purple and white striped paper straws; 2 green and white striped paper straws; 2 red and white striped paper straws

Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar, cocoa

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a muffin tin with black paper liners.
Cupcakes:

Combine the flour, baking soda, and salt in a medium bowl; set aside. Pour the milk into a large microwave-safe bowl and microwave until it begins to bubble, about 1 minute. Stir in the cocoa powder until completely dissolved. Stir in the granulated sugar, butter, vanilla, and egg until smooth. Add the flour mixture and knead until smooth.

Divide the batter among the cupcake liners (about 1/4 cup per serving). Bake until a toothpick inserted into the center of the cupcake comes out clean, 15–18 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Glaze:

Using a mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, 4–5 minutes. Reduce mixer speed to low, add the powdered sugar, milk, and vanilla, and beat until smooth, about 1 minute.
Divide the icing evenly into 4 bowls. Tint one bowl with purple gel food coloring, one with orange food coloring, one with neon green food coloring, and one with blue food coloring. Spoon the icing into 4 individual pastry bags fitted with a large round tip (#808).
Decor:

To make the witches' feet and boots, cut 2 purple and white striped paper straws, 2 green and white striped paper straws, and 2 red and white striped paper straws into 4 pieces (24 pieces total); these will be the feet. Form the boots from chocolate gumdrops (microwave them for 10 seconds if they are too hard) and thread them onto the straws.
Witch hats:

Divide the chocolate sandwich cookies into 12 circles. Scrape off the white icing. Pipe a small amount of colored icing into the center of each cookie and attach a chocolate teardrop on top.
Assembling cupcakes:

Pipe purple frosting on 3 cupcakes, orange frosting on 3 cupcakes, green frosting on 3 cupcakes, and blue frosting on the remaining 3 cupcakes. Place a matching colored cap on each cupcake. Place a small amount of straw under each cap for hair. Insert 2 cupcake stems into each cupcake, opposite the cap, pointing slightly upward.