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Witch's Hat Chocolate Cupcakes

Orange flavor and filling provide a different take on these HERSHEY’S cupcakes.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories170
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium210 mg9% DV
Total Carbohydrates24 g8% DV
Dietary Fiber0.0 g0% DV
Sugars16 g
Protein2 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories170
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium210 mg9% DV
Total Carbohydrates24 g8% DV
Dietary Fiber0.0 g0% DV
Sugars16 g
Protein2 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 2/3 cup HERSHEY'S Cocoa
  • 1 teaspoon salt
  • 1-1/4 teaspoons baking soda
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • ORANGE CREAM FILLING (recipe follows)
  • 1-2/3 cups sugar
  • 2 cups all-purpose flour

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. 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.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
  • 4. Prepare ORANGE CREAM FILLING. 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.
  • ORANGE CREAM FILLING
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup marshmallow creme
  • 1-1/4 cups powdered sugar
  • 1/2 to 1 teaspoon freshly grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons orange juice
  • Red and yellow food color (optional)
  • 1. Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
  • 2. Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.

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