Witch Cupcakes

Votes: 1

Time: 2 hours 10 minutes
Complexity: average
Quantity: 12 pcs. (2 cups cream)

The real secret to these cupcakes is in the decoration. A little tinted frosting and candy transforms these mini chocolate cupcakes with peanut butter and cream cheese frosting into a terrifyingly beautiful work of art. Don't worry if you don't get it right—spooky cupcakes are just as good, especially for Halloween.

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

40 g of good quality semi-sweet chocolate, broken into small pieces
1/4 tbsp. plum juice
3/4 cup premium wheat flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 tsp baking powder
1/4 teaspoon salt
1 egg category CO
1 egg yolk
1/3 cup sour milk
1/4 cup vegetable oil
1/2 tsp vanilla extract
Additional equipment: 12 muffin cups with a capacity of 120 ml, and disposable paper cups

Curd cream

1 tbsp. peanut butter (creamy consistency or with pieces of nuts)
110 g cream cheese (curd cheese) at room temperature
1/2 cup (110 g) unsalted butter, room temperature
4 cups powdered sugar
2 tbsp. milk
1 drop green food coloring, optional
Chocolate wafer cookies
Licorice stripes
Toasted coconut flakes
Little candies

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the cupcakes: Position the oven rack in the middle and preheat to 300°F (150°C). Line muffin tins with paper liners.
Place the chocolate and plum juice in a microwave-safe bowl. Microwave on low power, stirring occasionally, until the chocolate is completely melted.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the eggs and egg yolk with an electric hand mixer on high speed until slightly thickened and lemon-colored, about 3 minutes.

Gradually add the sour milk, vegetable oil, vanilla extract, and melted chocolate to the eggs, whisking until smooth. Add the flour mixture and whisk well.
Divide the batter among the cupcake liners, filling them halfway. Bake for about 25 minutes, until a toothpick inserted into the center of the cupcake comes out clean and the tops spring back when pressed.

Cool the muffins in the pans on a wire rack for 10 minutes, then remove from the pans and let cool completely.
Prepare the cream: In a large bowl with an electric mixer, beat the butter, peanut butter, and cream cheese until light and fluffy.

Gradually add the powdered sugar and milk, whisking until smooth. Add food coloring if desired. Refrigerate until the cream hardens.
Decorate the cupcakes: For the witch's hat, draw a circle in the center of the cupcake. Using a knife at an angle, make a deep cut. Rotate the cupcake, draw a circle with the knife, and remove the cone-shaped center. Repeat with the remaining cupcakes.

Place or pipe enough frosting into the center of each cupcake to cover the cupcake opening and form a face. Top with chocolate wafer cookies These will be the brim of the hat. Place a dot of cream in the center of the wafer cookie and place a cone-shaped piece of cake on top. You'll have a witch's hat.

Hair can be made from thin pieces of licorice strips, toasted coconut flakes, or cornflakes, and eyes and/or noses can be made from candy. Refrigerate the cupcakes for 30 minutes before serving.