Witch Hat Mocha Cupcakes
Equipment
- Mixing bowls
- Muffin tin
- Whisk
- Microwave-safe bowl
- Piping bag or offset spatula
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ cup brewed coffee, cooled
- ¼ cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 cup chocolate melting wafers
- 4 sugar cones
- ½ cup butter, softened
- 1 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon brewed coffee
- Orange sprinkles
Instructions
- Preheat the oven to 350°F and line a muffin tin with four cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, and baking powder.
- Add the cooled coffee, milk, egg, and oil to the dry ingredients and stir until the batter is smooth.
- Divide the batter evenly among the four liners and bake for 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- Melt the chocolate wafers in the microwave in 30-second bursts, stirring until smooth. Dip the open end of each sugar cone into the melted chocolate and set aside on parchment paper to harden.
- In a separate bowl, beat the softened butter with the powdered sugar, cocoa powder, and remaining tablespoon of coffee until the frosting is light and spreadable.
- Spread or pipe the mocha frosting onto each cooled cupcake. Place one chocolate-dipped cone on top of each cupcake to form the witch hat and add a few orange sprinkles around the base.
Notes
For a stronger coffee taste, use espresso instead of regular brewed coffee in both the batter and frosting. The chocolate on the cones sets faster in the fridge, so chill them for five minutes before placing on the cupcakes. Store any leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Muffin tin, Whisk, Microwave-safe bowl, Piping bag or offset spatula
Cuisine: American
Equipment: Mixing bowls, Muffin tin, Whisk, Microwave-safe bowl, Piping bag or offset spatula