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carvalhohm

Witch's Hat Chocolate Cupcakes

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These witch cupcakes are fun to make and filled with a yummy marshmallow creme filling with a hint of orange flavor, which goes well with the chocolate cake.

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Rate this recipe 4.5/5 (20 Votes)

Ingredients

  • ORANGE CREAM FILLING:
  • 3/4 cup butter or margarine
  • 1 2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup Hershey's Cocoa
  • 1 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 1 1/3 cups water
  • 1/2 cup butter, 1 stick
  • 1 cup marshmallow creme
  • 1 1/4 cup powdered sugar
  • 1 teaspoon freshly grated orange peel
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons orange juice
  • Red and yellow food dye

Details

Servings 30
Preparation time 20mins
Cooking time 45mins
Adapted from hersheys.com

Preparation

Step 1

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.

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.

ASSEMBLE THE WITCH HATS:
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. 2 1/2 dozen cupcakes.

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