Get creative with your spooky treats
What could possibly be better than the classic chocolate cupcake? Add some chocolate chips, an ice cream cone, and dangerously delicious frosting to transform them into Wicked Witch Cupcakes! These cute cupcakes look like little witches, complete with sugar cone hats and sweet facial features. They are a memorable and mouth-watering treat for your upcoming Halloween festivities.
To make the chocolate cupcakes, you’ll need the following ingredients:
1 box of chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
Combine the cake mix with the water, oil, and eggs in a medium bowl. Pour this mixture into your cupcake pan (don’t forget to grease and flour it!) and bake at 350 degrees for about 20 minutes.
While the cupcakes are baking, get a head start on the dirty green simple buttercream frosting. Gather the following ingredients:
6 sticks butter, softened
1 pound of confectioner’s sugar, sifted
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Green food coloring
Cream the softened butter and sifted sugar with an electric beater (or by hand if necessary). Beat in the vanilla and salt. Finally, add green food coloring until the frosting is the desired hue.
Once you think the cupcakes are done — double check by inserting a toothpick or knife, which will come out clean if they’re done — let them cool for about 10 minutes. Once they’re cool, begin frosting by simply smoothing the buttercream over each cupcake.
The final step is the Halloween twist — adding the decorations! Here are the ingredients you’ll need:
Black licorice laces
12 sugar cones (preferably chocolate)
After frosting, place a cone on each cupcake, slightly tilted away from the front so there’s enough room to add the witch’s face. Cut up the black licorice laces to appropriate lengths for the witch’s eyebrows and hair, and stick on the frosted head. Use candy corn for the witch’s nose and the M&M’s for the eyes.
If you wish to surprise your guests with a hidden treat, after the cupcake have cooled and before decorating, use a melon baller to scoop out the center of each cupcake. Place several M&M’s inside the void, and replace the removed cake. Proceed with the buttercream frosting and follow the same process for decorating as described above.
Don’t be afraid to substitute ingredients depending on availability and your preferences — the best part of baking is exploring your creativity through improvisation!