Description
Witch Crash Cupcakes are whimsical, colorful cupcakes decorated with vibrant purple, orange, and green frostings and sprinkles, topped with festive witch hats and boots made from Oreos, Hershey’s Kisses, pretzel sticks, and Tootsie Rolls. Perfect for Halloween celebrations, these moist cupcakes are filled with sprinkles inside and creatively assembled to look like a crashed witch’s hat and legs sticking out.
Ingredients
Scale
Ingredients for Cupcakes
- 1 ¼ cup all-purpose flour
- ¾ cup granulated sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted (1 stick)
- 1 tablespoon canola or vegetable oil
- ⅓ cup sour cream
- ½ cup whole milk
- 2 eggs
- 1 tablespoon vanilla extract
- 4 tablespoons purple sprinkles
- 4 tablespoons orange sprinkles
- 4 tablespoons green sprinkles
Ingredients for Frosting
- 1 cup salted butter, room temperature (2 sticks)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons whole milk
- 3-4 drops purple food color
- 3-4 drops orange food color
- 3-4 drops green food color
Ingredients for Decorations
- 12 Oreo Thins
- 12 Hershey’s Kisses
- 2 tablespoons purple frosting
- 2 tablespoons orange frosting
- 2 tablespoons green frosting
- 24 pretzel sticks
- 24 Tootsie Roll Midges
Instructions
- Prepare Cupcakes: Preheat your oven to 350°F and line a 12-count cupcake pan with liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. In a medium bowl, combine the melted butter, canola oil, sour cream, whole milk, eggs, and vanilla extract, mixing until fully blended. Gradually add the wet ingredients to the dry ingredients and stir just until combined to avoid overmixing.
- Bake Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Make Frosting: Using a hand or stand mixer with a paddle attachment, beat the room temperature salted butter until creamy. Gradually add the powdered sugar and vanilla extract, beating well to combine. Add whole milk one teaspoon at a time to achieve the desired spreading consistency. Divide the frosting into three equal portions.
- Color Frostings: Tint one portion of frosting with purple food coloring, another with green food coloring, and the last with orange food coloring. Mix each thoroughly and place each colored frosting into separate piping bags fitted with large round tips.
- Create Witch Hat Decorations: Place an unwrapped Hershey’s Kiss on top of a dollop of frosting to resemble a witch’s hat. Spread approximately half a tablespoon of colored frosting on four Oreo Thin cookies per color (purple, green, and orange), placing the Hershey’s Kiss on top to complete each hat.
- Craft Witch Legs: Press a pretzel stick into the bottom of a Tootsie Roll Midge. Bend the Tootsie Roll at a 90-degree angle and shape it with your fingers to form a boot, using a butter knife to make a heel indentation.
- Assemble Cupcakes – Core and Fill: Once cupcakes are completely cooled, use a cupcake corer or a small paring knife to carefully create a hole in the center without reaching the bottom. Fill four cupcakes each with purple, green, and orange sprinkles by spooning about one tablespoon of sprinkles into the hole then replace the cupcake top.
- Frost Cupcakes: Pipe the matching colored frosting on each cupcake according to the sprinkle color inside—purple frosting on purple sprinkle cupcakes, and so forth.
- Decorate with Witch Hats: Place the corresponding colored witch hats on top of the frosted cupcakes.
- Add Witch Legs: Insert two witch leg decorations into each cupcake at opposite angles to simulate a crashed witch’s legs sticking out.
Notes
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are completely cooled before frosting or coring to prevent crumbling.
- Customize colors by adjusting food coloring drops according to preference.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Use cupcake liners to prevent sticking and for easier cleanup.
- The witch legs can be made ahead and stored in an airtight container before assembly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 912 kcal
- Sugar: 74 g
- Sodium: 1005 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 138 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 100 mg
