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Hocus Pocus Book of Spells Cupcakes
Create your own spellbinding Hocus Pocus Book of Spells Cupcakes with our easy-to-follow recipe. Perfect for Halloween or any magical-themed event. Impress your guests with these bewitching treats!
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Course
Dessert
Cuisine
American
Servings
22
Equipment
Supplies and Equipment Needed:
Rectangle cookie cutter (2 inches)
Disposable piping bag
Large cookie sheet with parchment paper
Cupcake liners
Cupcake pan
Large bowl and hand mixer
Ingredients
Ingredients:
For the Book of Spells:
1 -
large Philsbury chocolate chunk brownie package
1 - 2
in
rectangle cookie cutter
1
tube of black cake frosting
1
disposable piping bag fitting with #4 tip
1
package of Wilton small eyeball icing transfers
1
large cookie sheet fitted with parchment paper
For the Cupcakes:
1 -
Chocolate Fudge Cake mix
1 ¼
C
milk
3
large eggs
½
C
unsalted sweet cream butter
softened
For the Vanilla Frosting:
1 ½
C
unsalted sweet cream butter
softened
4 ½
powdered sugar
2
tsp
pure vanilla extract
4
tbsp
heavy whipping cream
Neon Green gel food coloring
Purple gel food coloring
1
large piping bag fitted with open star tip
1
medium piping bag fitted with star tip
1
package of Wilton Sprinkle Pouch
green
Instructions
Directions
For the Book of Spells - Using the cookie cutter, cut out 22 rectangle brownies and place onto the cookie sheet
Fill the piping bag with the cake frosting
Using the piping bag, pipe a small dollop of frosting on the back of the edible eyes
Place the eye onto the brownie
Using the piping bag again, pipe a squiggly line on the side opposite of the eye to create the
‘Spine’ of the book
Pipe a line and then squiggly line over the straight line next to the spine like in the IP image
Pipe half circle on the corners of the ‘Book’
Pipe two dollops on the book
Repeat steps with other brownie rectangles then set aside while you make your cupcakes.
For the cupcakes -
Preheat oven to 350 degrees and line cupcake pan with liners
Using a large bowl and hand mixer, beat all ingredients until combined
Scoop into the cupcake liners, filling about ¾ way full
Bake in the oven for 21 minutes
Remove and allow to cool completely
For the frosting - Using a standing mixer, or large bowl and hand mixer, beat the butter, powdered sugar, vanilla
extract, and heavy whipping cream until combined, smooth and stiff peaks form
Scoop about 1 ½ C of frosting into another bowl and mix in a few drops of the purple food coloring
Add a few drops of neon green into the main bowl of frosting
Scoop 1 ½ C of the green frosting into one side of the medium piping bag
Scoop the purple frosting into the other side of the medium piping bag
Scoop the remaining green frosting into the large piping bag
Decorating the cupcakes directions
Using the large piping bag, pipe a ring around the top of the cupcakes
Sprinkle some of the green sprinkles on top
Using the medium piping bag with the two frosting colors, pipe a medium size dollop in the
middle of the frosting
Carefully place the ‘spell book’ brownie on the frosting of the swirled frosting