Cauldron Cupcakes

For the cupcakes:
Heat oven to 350°F. Line cupcake tins with paper liners. Set aside.

In the bowl of a stand mixer or in a large bowl with an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

Add eggs, buttermilk, coffee, melted dark chocolate, oil and vanilla. Beat on medium speed for about 2 minutes; the batter will be thin.

Pour batter into cupcake liners, filling 2/3 full. Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the frosting:
Beat butter in bowl of stand mixer with whisk attachment or in a large bowl with an electric mixer medium-high speed until light and fluffy, about 3 minutes. Add vanilla and almond extract.

With mixer on low, slowly add powdered sugar, milk, and salt. Frequently scrape sides and bottom of bowl. Once incorporated, whip frosting for at least 3 minutes on medium high to high, or until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.

To assemble:
Tint frosting with a lime green gel color. Use small amounts of coloring at a time as the color can be very intense. Frost cupcakes, and decorate with differing sizes of green edible candies, and google eyeballs. Wilton has a nice variety.

For the witches’ legs, I use small red striped candles and attached with shoes with frosting. The shoes cam from cupcake picks, but could be cut from black paper.

Recipe inspired by House of Yumm’s Witches’ Brew Cupcakes.