Chocolate Witch’s Brew Cupcakes #Chocotoberfest

Note: I received complimentary product for this post. All opinions are my own.

Double, double toil and trouble,
Fire burn and cauldron bubble…

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What shall we add to the witch’s brew today? Essence of mummy? A pumpkin picked at midnight?

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These adorable cupcakes are reminiscent of a witch’s cauldron, so of course, there’s a magic potion inside – courtesy of Sprinkle Pop! I used two of their sprinkle mixes in these cupcakes and they were so, so perfect for getting the desired effect.

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I used the Lime Green Sprinkle Mix on top of the cupcakes to give the image of a bubbling cauldron. The cupcakes are stuffed with their Monster Mashup Sprinkle Mix. The kids had so much fun biting into the cupcakes to see what the witch had cooked up in her cauldron – ghosts, eyeballs, mummies, and pumpkins!

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These were a quick from-scratch batch of cupcakes and buttercream, but you could always use a boxed mix and icing if you’re more comfortable – the sprinkles are the real stars here!

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This is also the first recipe I’m sharing for this year’s #Choctoberfest – you can check out a TON of other chocolaty goodness from my fellow bloggers right here: An InLinkz Link-up

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Chocolate Witch’s Brew Cupcakes
(adapted from Sugar Spun Run and Wine and Glue)
Makes 12 cupcakes

For the cupcakes:
cup granulated sugar
1 cup all-purpose flour
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1/2 cup milk
1 egg, lightly beaten
tsp vanilla extract
1/2 cup hot coffee

For the icing:
1/2
 cup unsalted butter at room temperature
5 cups powdered sugar
2 tsp. vanilla
1/4 cup milk
Green food coloring

Preheat the oven to 350 degrees F. Line a cupcake pan with liners. Set aside.

In a large bowl, whisk together the dry ingredients. Whisk in the oil and milk until combined. Add the egg and stir to combine. Add the vanilla and stir to combine. Add the coffee and stir until evenly combined – it will be quite thin.

Pour the batter into the prepared cupcake pan, filling each well 2/3 of the way.

Bake for 20-24 minutes, until a knife inserted  comes out clean.  Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.

To make the buttercream, beat the butter until light and fluffy. Add the sugar 1 cup at a time and beat. Add in the vanilla, milk, and food coloring. Beat until fully incorporated.

After the cupcakes are cooled, use an apple corer or small knife to cut holes into the cupcakes. Fill the holes with sprinkles. Ice with the butter cream then dip each cupcake into the green sprinkles. Top with additional sprinkles if desired.

These are best served the same day.

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