• Cooking Time:
  • Servings:
  • Preparation Time:


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


  • 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.

Categories: Cupcakes  Dessert 
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