Description
Delight in the magical world of Harry Potter with these Sorting Hat Cupcakes! Moist and rich chocolate cupcakes are filled with vibrant Hogwarts house colors and topped with beautifully decorated mini sorting hats, perfect for any Potterhead celebration.
Ingredients
Scale
Cupcake Batter
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 5 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
Chocolate Filling
- 6 Oreos, with filling removed
- 6 oz dark chocolate bars, chopped
- 1 tsp coconut oil
Chocolate Buttercream Frosting
- 1/2 cup (112 g) unsalted butter, softened
- pinch of salt
- 1/4 cup (20 g) Dutch process cocoa powder
- 1 cup (130 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 3 cups (390 g) powdered sugar
- Blue, green, gold and red gel food coloring
- Sprinkles for decorating
Instructions
- Prepare the Cupcake Batter: In a medium bowl, sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder. In a separate large bowl, cream the 1/4 cup softened butter with granulated sugar until fluffy. Beat in the egg and egg yolk one at a time, then add vanilla extract. Alternate adding the dry ingredients and the sour cream with the whole milk, beginning and ending with the dry ingredients, mixing just until combined.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and fill each cup about two-thirds full with batter. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the Chocolate Filling: Remove the filling from the Oreos and crush the cookies finely. In a microwave-safe bowl, melt the dark chocolate with the coconut oil in 20-second intervals, stirring until smooth. Mix the crushed Oreos into the melted chocolate and refrigerate until firm but spreadable.
- Fill the Cupcakes: Once cupcakes are cooled, core out the center of each cupcake using a small knife or cupcake corer. Fill each hollow with the prepared chocolate Oreo filling and replace the top piece of the cupcake slightly if desired for a neat look.
- Prepare the Chocolate Buttercream Frosting: Beat the 1/2 cup softened butter and pinch of salt until creamy. Add the cocoa powder and powdered sugar gradually, alternating with heavy cream, beating until smooth and fluffy. Spread or pipe this frosting evenly on each cupcake as a base layer.
- Prepare the Cream Cheese Frosting and Color: In a large bowl, beat the unsalted butter and cold cream cheese together until smooth. Gradually add powdered sugar, beating until fluffy. Divide frosting into four bowls and tint each with blue, green, gold, and red gel food coloring representing the Hogwarts houses. Use piping bags fitted with small round or star tips to decorate the cupcakes with house-colored frosting swirls, creating mini sorting hats. Add sprinkles for extra magic.
Notes
- These cupcakes are best enjoyed the day they are made or within two days stored in the refrigerator.
- For a stronger chocolate flavor, use high-quality Dutch processed cocoa powder.
- The espresso powder is optional but enhances the depth of the chocolate flavor.
- Use gel food coloring to avoid thinning your frosting.
- If you don’t have a cupcake corer, you can use a small knife carefully to hollow out the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
