Chocolate Pumpkin Witch Cupcakes

Name: Chocolate Pumpkin Witch Cupcakes
Prep time: 40 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1/3 c. cocoa powder; 1 c. all-purpose flour; 3/4 tsp. baking soda; 3/4 tsp. fine sea salt; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/8 tsp. ground allspice; 1 1/3 c. brown sugar; 11 tbsp. unsalted butter, softened; 3 large eggs; 3/4 c. pumpkin puree; 1 tsp. vanilla extract; 6 oz. black candy melts; 12 pointy sugar ice-cream cones; Black paper cupcake liners; 1 (8-ounce) package cream cheese; 2 stick unsalted butter; 1 c. confectioners' sugar; 1/4 c. hazelnut chocolate cream spread; 1 tsp. vanilla

The chocolate and pumpkin cupcake in this festive recipe is enhanced by the creamy hazelnut frosting.

By Liza JernowPublished: Sep 12, 2014

Jump to recipe

Tara Donne

Yields:

12 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 30 mins

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Ingredients

Chocolate Pumpkin Cupcakes and Witch Hats

1/3 cup cocoa powder
1 cup all-purpose flour
3/4 tsp. baking soda
3/4 tsp. fine sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
1 1/3 cups brown sugar
11 Tbsp. unsalted butter, softened
3 large eggs
3/4 cup pumpkin puree
1 tsp. vanilla extract
6 oz. black candy melts
12 pointy sugar ice-cream cones
Black paper cupcake liners

Hazelnut Cream Cheese Frosting

1 (8-ounce) package cream cheese
2 stick unsalted butter
1 cup confectioners' sugar
1/4 cup hazelnut chocolate cream spread
1 tsp. vanilla

Directions

1. Step 1Heat oven to 350°F.
2. Step 2Whisk first 7 ingredients in a medium bowl to combine. In a large bowl, beat sugar and butter using an electric mixer until light and fluffy. Add eggs and pumpkin puree, and beat to combine. Stir in vanilla. Add flour mixture, and beat until well combined.
3. Step 3Line a 12-cup muffin pan with paper liners. Divide mixture among prepared muffin cups, filling each 3/4 full.
4. Step 4Bake for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. Step 5Line a baking sheet with parchment paper. Microwave candy melts in a heat-proof bowl on high for 30 seconds, stirring at 10 second intervals. Use a pastry brush to cover the ice cream cones with the candy melt. Set on baking sheet to dry. Cut a 1 3/4 inch diameter hole in the center of a paper cupcake liner. Place over candy-coated ice-cream cone to form the brim of the witch's hat.
6. Step 6To make the Hazelnut Cream Cheese Frosting: Place all ingredients in a large bowl. Beat until light and fluffy using the whisk attachment of an electric mixer.
7. Step 7Frost cupcakes with Hazelnut Cream Cheese Frosting. Top each with a witch's hat.