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Witch Hat Cupcakes


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Serves | Prep Time | Cook Time

Ingredients

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Witch Hats:
chocolate wafers
Mini peanut butter cups
Assemble using frosting as "glue" then pipe frosting around bottom of peanut butter cup to make hat band.

Hershey's Kisses
Frosting:
1 1/2 sticks butter
1 lb confectioner's sugar
2 T milk


Preheat oven to 350° Line 12-cup standard muffin tin with paper liners.


Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.


Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.


Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Icing using a table knife or small offset spatula.


Cream butter. Add sugar and thin with milk if necessary. Use gel food coloring.


Frosting:


Cream butter. Add sugar and thin with milk if necessary. Use gel food coloring.


Frost cupcakes, top with witch hats.


Pairs Well With


Notes

These were a big hit at my Halloween party. They're rich and chocolatey.

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