Hocus Pocus Cupcakes
User Reviews
5
Hocus Pocus Cupcakes
Description
These cupcakes start with a chocolate batter enhanced by cocoa powder and optional espresso powder, baked until springy and moist. The cupcakes are then filled with a peanut butter buttercream made by combining softened salted butter, creamy peanut butter, and powdered sugar to a creamy consistency, which is piped into the center of each cooled cupcake. The final layer is a buttercream frosting crafted from salted butter, powdered sugar, vanilla extract, and milk, separated and colored in shades of yellow, orange, and purple to reflect the Hocus Pocus theme. Edible silver glitter adds a sparkling finish. The recipe includes detailed instructions for mixing, filling, and decorating steps, creating a festive and textured cupcake.
These cupcakes serve well as a themed party treat or dessert, offering a balance of chocolate and peanut butter flavors with a moist crumb and fluffy frosting. Using dark cupcake wrappers focuses attention on colorful frosting decorations. Cooling cupcakes thoroughly before filling and frosting helps maintain neat appearance.
They keep for 3-4 days covered in the refrigerator and both cupcakes and frosting freeze well separately. Thawing guidelines are provided to preserve texture and manageability of frosting before decorating and serving.
Ingredients
Cupcakes
- 1 cup water boiling
- 1 teaspoon espresso powder optional
- 3/4 cup cocoa powder unsweetened
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large egg room temperature
- 1/2 cup vegetable oil
Peanut Butter Filling
- 1/2 cup butter softened, salted
- 1 cup peanut butter creamy
- 1 cup powdered sugar
Buttercream Frosting
- 2 cups butter salted
- 2 pounds powdered sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons milk
- Food Coloring yellow, orange, and purple
- edible glitter silver
Instructions
Cupcakes
- Preheat oven to 375° F. Line two cupcake pans with paper liners.
- In a large mixing bowl, combine the water, cocoa powder, and espresso powder. Let them sit for 5 minutes so the chocolate flavor can deepen.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- Whisk the milk, eggs, and oil into the cooled cocoa mixture. Stir in the flour mixture just until the batter is smooth.
- Fill the cupcake pan, so each cup is about 3/4 full.
- Bake for 20-25 minutes until the tops spring back when pressed lightly in the center. Transfer to a cooling rack to cool completely.
Peanut Butter Filling
- Beat the softened butter and peanut butter together until creamy and smooth. Mix in the powdered sugar on low speed, then increase to medium speed and beat for 3-4 minutes until creamy and light.
- Transfer to a piping bag fitted with a plain medium tip and use it to pipe about 1 tablespoon of filling into the center of each cooled cupcake from the top, which will be covered with frosting later.
Buttercream Frosting
- In the bowl of a large mixer fitted with a paddle attachment, beat the butter on medium speed for 5 minutes until light and fluffy.
- Turn the speed down to low and gradually add the powdered sugar and vanilla extract. Add in the milk one tablespoon at a time. Turn the mixer back up to medium speed and mix for an additional 3 minutes until creamy and light.
- Divide the buttercream into three separate bowls. Add enough food coloring to each bowl to get a vibrant color, so you end up with one bowl of orange, one bowl of yellow, and one bowl of purple.
Assembly
- Transfer each buttercream color into a separate piping bag fitted with a large star piping tip.
- On one-third of the cupcakes, pipe a swirl of the yellow buttercream by placing the piping tip in the middle of the cupcake and adding pressure to the bag from the top. Swirl the bag around the cupcake, slowly making your way to the top.
- Pipe a swirl of orange buttercream on another third of the cupcakes. Then pipe two mini swirls on the top sides of the top of the buttercream.
- On the last third of the cupcakes, start by piping a swirl of purple buttercream, but but continue piping at an angle once you get towards the top. Draw the piping bag away, letting the top of the swirl tip over.
- Sprinkle the cupcakes with edible glitter for a magical sparkly effect.
Notes
- Store cupcakes covered in the refrigerator for up to 3-4 days to maintain freshness.
- Both cupcakes and buttercream frosting can be frozen separately; thaw cupcakes at room temperature and frosting overnight in the fridge before bringing it to room temperature to re-whip.
- Use dark cupcake wrappers to allow the colorful piping decorations to stand out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 371mg | 15% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 632IU | 13% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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