Dessertscountryliving
Chocolate Pumpkin Witch Cupcakes
This chocolate pumpkin cupcake is made sweeter with a hazelnut cream cheese frosting.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 40 min👤 Liza Jernow📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
- ●baking sheet
- ●microwave
📝 Preparation Steps
1
Heat oven to 350°F.
2
Whisk 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.
large eggs3
3
Line a 12-cup muffin pan with paper liners. Divide mixture among prepared muffin cups, filling each 3/4 full.
4
Bake for 20 to ⏱️ 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5
Line 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
To 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.
cream cheese1 (8-ounce) package
7
Frost cupcakes with Hazelnut Cream Cheese Frosting. Top each with a witch's hat.
cream cheese1 (8-ounce) package
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