Who says Halloween is just for kids? These Halloween cupcakes are decorated with a fun adult flare and an extra chocolaty cupcake with a kick of rum. This recipe makes a rich, dense chocolaty piece of heaven.
Directions
- Preheat oven to 350 degrees
- Line muffin tins with decorative liners of your choice.
- In an electric mixer, combine all ingredients except for chopped chocolate. Mix on low for 30 seconds or just until combined.
- Add the chopped chocolate and mix on med. low for 2 mins.
- Fill cupcake liners 2/3 full.
- Bake in oven for 17-20 mins.
- Let cool on wire rack.
- Cream the shortening and butter until fluffy.
- Add the dry whipped topping mix, salt, and vanilla.
- Continue mixing on high speed until creamy.
- Slowly add the cream until combined.
- Gradually add the confectioners sugar and whip for several minutes until fluffy.
- Add your choice of gel food colour until well incorporated.
- Fill a pastry bag with buttercream and with a large tip of your choice, swirl icing onto cooled cupcakes. Top with fondant witch hat.
- Roll out fondant to about 1/4".
- Cut out 24, 11/2" circles.
- Roll 24, 1" balls.
- Apply pressure to one half of ball as you roll, to form a cone shape. Bend to make it look crooked. Apply a small drop of water to circle and place cone in center.
- Allow to dry about 20 mins.
- Meanwhile, make the belt and buckles.
- Cut out small strips of coloured fondant.
- Apply around base of hat with a small bit of water. Decorate with edible glitter if you wish.
- Roll out very small "snakes" and join ends with a dab of water, and form into a circle.
- With your finger and a toothpick, pinch corners and shape into a square.
- Apply to front of hat with a drop of water.
- Place one hat on each cupcake.