/2 cup u unsweetened cocoa powder cup boil ling water
2/3 cups s all-purpose flour teaspoon n baking powder 2 teaspo oon
salt 2 cup bu utter or margarine 4 cup gr ranulated sugar 2 cup pa acked
light brown sugar eggs
2 eggs 2 teaspo oon vanilla ing (rec cipe follows) coration ns
(directions below) e cream cones for witches’ hats bag (12 ounces)
semisweet chocolate
: -morsels, melted ocolate wafer cookies for brim of
: -hats bag (7 o ounces) gumdrops; for
: -eyeballs and mouth anut but tter chips; for noses ack lico
orice; for hair
Preheat oven to 350 degrees Fahrenheit. Line fifteen 2-1/2-inch muffin-pan
cups with paper liners (if using foil liners, omit muffin-pan cups and
place foil liners directly on baking sheet).
Combine cocoa powder and boiling water in saucepan; set aside. Combine
flour, baking soda, baking powder and salt in small bowl. Beat together
butter and sugars in large mixing bowl. Beat in eggs and vanilla.
Alternately add flour and cocoa mixtures, beginning and ending with flour
mixture. Spoon batter into cupcake liners, until two-thirds full.
Bake in preheated oven (350 degrees Fahrenheit) 20 to 25 minutes or until
wooden pick inserted in center of cupcake comes out clean. Cool on racks
before icing.
Icing Beat together 2-1/2 cups 10x (confectioners’) sugar, 2 tablespoons
softened butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice
and 1/2 teaspoon vanilla until smooth. Color with food coloring if desired.
Spread smoothly over cooled cupcakes and decorate with witch decorations
(below).
To make decorations: Dip pointed ends of ice cream cones into melted
chocolate morsels, so chocolate comes half way up sides. Stand on waxed
paper to cool. When chocolate is hard, break off uncoated portion of cone.
Dip broken bottom of cone in melted chocolate; stick to wafer cookie to
make hat; set aside to harden. Halve gumdrops for eyes; cut in thirds for
mouth. Attach hat, gumdrops for face, and licorice for hair to tops of
cupcakes.
Yields
15 Servings