Hocus Pocus Cupcakes: A Spellbinding Halloween Delight
These bewitching Hocus Pocus cupcakes are sure to put a spell on your taste buds. Moist chocolate cupcakes adorned with vibrant buttercream frosting in the colors of Sarah, Mary, and Winifred are a perfect addition to your Halloween party or movie night. Join us on this magical baking journey as we craft these enchanting treats step by step.
Equipment
- Supplies and Equipment Needed:
- - Cupcake liners or non-stick spray
- Cupcake pan(s)
- Stand mixer
- Mixing bowls
- Whisk
- Piping bags
- - Large star tip (2D)
- Toothpick
- - Cooling rack
Ingredients
Ingredients:
Cupcakes
- 3 cups sugar
- 3 cups flour
- 1 ½ cups cocoa powder
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk
- 1 ½ cups warm water
- ½ cup oil
- 2 teaspoons vanilla extract
Frosting
- 1 cup unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3-4 tablespoons milk
- Food coloring yellow, orange, purple
Instructions
Directions:
- Preheat the oven to 350 degrees. Line cupcake pans with liners or spray with non-stick spray. Set aside.
- In the bowl of a stand mixer, combine all the dry cupcake ingredients. Whisk to combine.
- Add in all the liquid ingredients and mix well, ensuring minimal clumps. Mix for about 2 minutes at medium speed.
- Fill each cupcake cavity approximately ⅔ - ¾ full.
- Bake for approximately 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before decorating.
- To make the frosting, combine the softened butter, salt, vanilla, and half of the powdered sugar in the stand mixer. Mix on low speed until combined.
- Add in the remaining powdered sugar and about half of the milk. Mix on low until combined. Increase the speed to high for an additional minute or until the frosting is light and fluffy. Add the remaining milk if needed.
- Divide the frosting between three bowls and tint one yellow, another orange, and the last one purple.
- Transfer the colored frosting to piping bags fitted with a large star tip.
- For Sarah (yellow), pipe the frosting in a spiral shape starting in the center of the cupcake.
- For Mary (purple), pipe the frosting in a spiral going up to create a mound. Allow it to droop on one side.
- For Winifred (orange), pipe a small rosette or spiral on the cupcake and add two frosting "buns" on either side.
Notes
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.