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Home > Recipes > Witch's Hat Chocolate Cupcakes

Witch's Hat Chocolate Cupcakes Recipe

Witch’s Hat Chocolate Cupcakes
  • Fun for Kids

  • Intermediate

Find Similar Recipes:

Cakes x Cupcakes x Frostings x Fun for Kids x Intermediate x HERSHEY’S Cocoa x Halloween x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 cupcake
Servings per Recipe: 30

  Amount Per Serving %DV *
Calories 170 -
Calories from Fat 70 -
Total Fat 8g 12% DV
Saturated Fat 5g 25% DV
Trans Fat 0g -
Cholesterol 40mg 13% DV
Sodium 210mg 9% DV
Total Carbohydrates 24g 8% DV
Dietary Fiber 0g 0% DV
Sugars 16g -
Protein 2g -
Vitamin A - 6% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 30 cupcakes. Nutrition Information calculated for 1 cupcake

Ingredients

  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • ORANGE CREAM FILLING (recipe follows)
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups sugar

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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  • 3 stars

    10/22/2012

    I can't wait to try this recipe on Haloween for my kids. Thanks for the recipe!

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