Witch Hat Cupcakes
Delicious chocolate cupcakes filled with vibrant green pudding, topped with creamy buttercream, and adorable fondant hats.
Equipment
- Mixing Bowls
- Oven
- Muffin Liners
- Piping bag
Ingredients
Fondant Hats
- 0.5 lb black fondant (227 grams)
- 0.5 lb orange fondant (227 grams)
- white fondant optional
Cupcakes
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1.25 cups brown sugar
- 2.5 tsp baking powder
- 0.75 tsp baking soda
- 0.75 cup vegetable oil
- 2 eggs
- 2 egg yolks
- Pinch salt
- 1.25 cups heavy cream
- 3 tbsp lemon juice
Filling
- 1 cup vanilla pudding mix (prepared)
- green gel food coloring
Buttercream
- butter
- powdered sugar
- milk to desired consistency
Instructions
- Roll out orange fondant to 1/4 inch thick, cut into thin strips, and set aside.
- Divide black fondant into twelve parts; shape each into a small ball, then flatten for the hat base.
- Mold remaining black fondant into the hat's peak, attach to base, and wrap orange ribbon around the joint.
- Let the fondant hats dry at room temperature for at least two days.
- Mix heavy cream and lemon juice; set aside.
- Sift dry ingredients, then combine with sugar, eggs, oil, and cream mixture.
- Refrigerate batter for 2 hours.
- Preheat oven to 350°F (180°C).
- Fill muffin liners 3/4 full with batter using a piping bag.
- Bake for 18 minutes, cool.
- Beat butter until creamy, add powdered sugar, then milk to desired consistency.
- Divide buttercream, tint with food coloring.
- Mix green food coloring into pudding.
- Cut small holes in cupcakes, fill with green pudding, cover with cupcake tops.
- Pipe buttercream on cupcakes, place fondant hats on top.
Notes
Nutrition Information (per cupcake):
Calories: 250
Total Carbohydrates: 35g
Net Carbohydrates: 28g
Fats: 10g
Protein: 4g
Calories: 250
Total Carbohydrates: 35g
Net Carbohydrates: 28g
Fats: 10g
Protein: 4g
