Witch's Hat Chocolate Cupcakes

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.
Chocolate cupcakes are decorated to look like witch hats!
Photo by Helen (#1) C.
Adapted from hersheys.com
Chocolate cupcakes are decorated to look like witch hats!
Chocolate cupcakes are decorated to look like witch hats!

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

30

cupcakes

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

30

servings

Adapted from hersheys.com

Ingredients

  • 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

  • ORANGE CREAM FILLING:

  • 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

Directions

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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