Witch Hat Double Chocolate Cupcakes
Chocolate cupcakes with dark chocolate chips and buttercream frosting, topped with Oreos and Chocolate Kisses
Equipment
- 24 cupcake liners
- 1 regular size muffin tin
- 1 piping bag
- 1 #824 open star decorating tip with matching coupler
- green and yellow food coloring You can use the liquid or gel food coloring, which often has a lot more available range of colors even in each color palette.
Ingredients
Double Chocolate Cake Batter
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder the better quality, the better the flavor
- 2 teaspoons. baking soda
- 1 teaspoon salt
- 2 cups cold water
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup bittersweet chocolate chips
- 12 Oreo cookies, separated into two wafers each remove white cream filling with a knife
- 24 dark chocolate Hershey’s Kisses
Witchy Green Buttercream Frosting
- 2 cubes unsalted butter 1 cup, softened to room temp
- 5-6 cups powdered sugar +/-
- 2 tablespoons milk plus or minus for desired consistency
- 2 teaspoons vanilla extract
Instructions
- Line cupcake tin with cute cupcake liners ... appropriate for the occasion.You will either need a cupcake tin that holds 24 or use two tins with 12 each.Or, you can bake the cupcakes in two batches if you only have one 12-cupcake tin!Or, just make half a recipe! That's an option too, but you won't be sorry if you make the whole batch! I'm just telling you right now!
- Lightly spray inside of the cupcake liners with cooking spray.This helps when you want to peel the liners off the cupcakes while eating them!
- Preheat oven to 350 degrees.
- Place all dries (flour, sugar, cocoa powder, baking soda, and salt) in a large mixing bowl and blend well with a wire whisk.In a large 4-cup measuring cup or small bowl, mix oil with water and vanilla and add to dries, mixing thoroughly with a whisk or wooden spoon.
- Divide batter evenly among 24 cupcake tins.Sprinkle chocolate chips evenly over the batter in each cupcake liner.
- Bake for 15-20 minutes, or until the tops of the cupcakes hold their shape when you gently push with your finger.(Using a cake tester is tough because the chocolate chips will remain gooey until the cupcakes are completely cooled.)Check at 15 minutes and if you need a little more time, bake only and 2 minutes at a time.Cool completely and remove from the pan.
To Make Frosting
- Place softened butter in a large mixing bowl.Beat until creamy with an electric beater.Reserve 1/4 cup powdered sugar for the last addition, in case you've added too much milk!
- Add green and yellow food coloring a few drops at a time, until you achieve the green color you want for your frosting.
How to Frost the Cupcakes with a Decorating Bag and Tip
- Starting at the outside edge of each cupcake, push frosting through the tip in a circular fashion, ending in the middle with a little star.Place one half of an Oreo on top of the frosting. Place a tiny star of frosting on top of the Oreo and place the chocolate kiss right on top of that frosting star, pushing down gently.
