If you love the Halloween movie Hocus Pocus, you must decorate your cupcakes like the witches hair! They turned out so cute and fun for a party. Also, make sure to serve a Hocus Pocus Charcuterie Board and spellbook brownies with them, too!
Hocus Pocus Inspired Cupcakes
- 1 cup boiling water
- 1 teaspoon espresso powder
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 eggs room temperature
- ½ cup vegetable oil
- 2 cups unsalted butter room temperature
- 2 lbs powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- Yellow orange, and purple food coloring
- Silver edible glitter
- Preheat oven to 375°F. Line two cupcake cake pans with paper liners.
- In a large mixing bowl, combine the water, cocoa powder, and espresso powder, and allow it to sit for 5 minutes.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt, set it aside.
- Whisk in the milk, eggs, and oil into the cooled cocoa mixture. Stir in the flour mixture just until it starts to become smooth.
- Fill the cupcake pan, so each cup is about ¾ full.
- Bake for 20-25 minutes until the tops spring back when pressed down on. Transfer to a cooling rack and allow them to cool completely.
- In the bowl of your mixer with a paddle attachment, beat the butter on medium speed for 5 minutes until the butter has become light and fluffy.
- Turn the speed down to low and slowly add in 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.
- Dived 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.
- Place each buttercream into a piping bag 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. 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 sides of the top of the buttercream.
- On the last third of the cupcakes, start by piping out a swirl of purple buttercream but keep piping at an angle while allowing the buttercream to begin to tip over.
- Sprinkle the cupcakes with edible glitter.