Witches Hat Chocolate Cupcakes
Witches Hat Chocolate Cupcakes
Witches Hat Chocolate Cupcakes
Ingredients
- 2/3 cup HERSHEY'S Cocoa
- 1 teaspoon salt
- 1-1/4 teaspoons baking soda
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup butter or margarine 1-1/2 sticks , softened
- 1/4 teaspoon baking powder
- 1-1/3 cups water
- ORANGE CREAM FILLING recipe follows
- 1-2/3 cups sugar
- 2 cups all-purpose flour
Instructions
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Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill muffin cups 2/3 full with batter.
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Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
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Prepare ORANGE CREAM FILLING. Cut 1-1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving. 2-1/2 dozen cupcakes.
ORANGE CREAM FILLING
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1/2 cup (1 stick) butter or margarine, softened
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1 cup marshmallow creme
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1-1/4 cups powdered sugar
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1/2 to 1 teaspoon freshly grated orange peel
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1/2 teaspoon vanilla extract
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2 to 3 teaspoons orange juice
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Red and yellow food color (optional)
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Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.
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Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.
Recipe Notes
Reprinted with permission by HERSHEY'S.
