Wicked Cupcakes

Make you own special recipe or use your favorite box cake mix. But whip up this sweet frosting and with a quick turn of the knife turn a regular boring cupcake into a wickedly good treat.

wicked cupcakes

Makes frosting for 12 cupcakes:

Frosting:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup peanut butter (smooth or chunky)
  • 4 -ounces cream cheese, at room temperature
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 drop food coloring (green), optional
  • Chocolate wafer cookies
  • Licorice strips
  • Toasted coconut
  • Small candies

 

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

adapted from: thefoodnetwork

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