Melted Wicked Witch Cupcakes Recipes

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WICKED WITCH CUPCAKES



Wicked Witch Cupcakes image

These great-tasting, ghoulish-looking chocolate cupcakes are a wickedly easy treat for a Halloween party! Our trick: keep kids who are antsy for the festivities to begin busy by letting them help decorate.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 12

Number Of Ingredients 20

6 tablespoons unsweetened cocoa powder, such as Hershey's
1 cup sugar
3/4 cup plus 2 tablespoons unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 cup milk, room temperature
1 large egg, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1/2 cup boiling water
1 1/2 pounds (6 sticks) butter, softened
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
Red and green food coloring
24 brown mini candy-coated chocolates, such as mini M&Ms, plus more for filling (optional)
12 candy corn pieces
1 pound black licorice laces, cut into 1/4-inch, 1/2-inch, and 2-inch lengths
12 chocolate sugar cones

Steps:

  • Chocolate Cupcakes: Preheat oven to 350 degrees with rack in center. Line cupcake tins with 12 paper liners; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Beat on medium speed for two minutes. (Alternatively, combine ingredients in a large bowl, then beat with a hand-held electric mixer.) Add boiling water and beat to combine (batter will be thin). Divide batter evenly among cupcake liners.
  • Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
  • Buttercream Frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Using food coloring, tint the icing dirty green.
  • Using a melon baller, scoop out the center of each cupcake, and fill with candy-coated chocolates, if desired.
  • Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Insert two candy-coated chocolates into each cupcake to form eyes. Place two 1/2-inch lengths of licorice above the eyes to form eyebrows for the witch. Place the 1/4-inch licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the 2-inch licorice lengths under the cone hat to form the hair. Decorated cupcakes can be stored up to 1 day at room temperature.

WICKED WITCH CUPCAKES



Wicked Witch Cupcakes image

Provided by Wanna Make This?

Categories     dessert

Time 1h30m

Yield 6 cupcakes

Number Of Ingredients 7

3 ounces white fondant
1 ounce black fondant
Shortening
1.2 ounces red fondant
Cornstarch, for dusting
Red edible luster dust
6 cupcakes, iced with lime-green icing

Steps:

  • Make the legs: Roll the white fondant into two 15-inch-long logs for the legs of the witches, using your hands or a bowl scraper to smooth the logs out. Use a ruler to measure out twelve 2 1/2-inch-long lengths and use a paring knife or pizza wheel to cut the lengths. Round one of the ends of each of the legs to attach the shoes to.
  • Make the stripes on the tights: Roll out the black fondant about 1/8-inch-thick with a small rolling pin. Cut even 1-inch strips, and then cut across to make 1/4-inch-wide strips. These will be the stripes on the witches' legs. Use a small amount of shortening to attach 3 strips to each of the legs. Flip the legs over and trim off the excess black fondant using a paring knife or pizza wheel, so the stripes wrap around perfectly.
  • For the shoes: Divide your red fondant into 12 even pieces, each about .1 ounce (about the size of a raspberry). Roll a piece of fondant into a ball to start, then form it into a teardrop shape. Make the tip come to a point with your fingertips and curl it back slightly. Place the curled tip of the shoe face up on your surface and use your fondant tool to press in and down slightly, making the heel of the shoe; hold the shoe on either side to help it keep its. Use a ball tool opposite the heel to make a little hole where the leg will attach. Repeat with remaining pieces of red fondant, making a total of 12 shoes. Coat the shoes in a light coating of shortening using a paintbrush. Dip the shoes into the red edible luster dust. Attach the legs with a bit water, pressing the rounded end of the leg into the top of the shoe.
  • Allow the legs and shoes to dry for at least 30 minutes. Place the legs in pairs on a platter, leaving a good amount of space between pairs. Press a cupcake upside down on top of each pair of legs and serve.

WICKED WITCH CUPCAKES



Wicked Witch Cupcakes image

More fun than frightening, these whimsical witch cupcakes cast their spell on every sweet tooth. -Joan Antonen, Arlington, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield about 1 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
1 can (16 ounces) vanilla frosting
Green food coloring
WITCH HATS:
1 can (16 ounces) vanilla frosting
2 teaspoons milk
Assorted food coloring of your choice
12 to 16 ice cream sugar cones
Fruit Roll-Ups, licorice and assorted candies of your choice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch.

Nutrition Facts :

WITCH CRASH CUPCAKES



Witch Crash Cupcakes image

You can call these witches clumsy for not yet mastering their landings, but crashing into these decadent chocolate cupcakes seems like a sweet plan!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 18

1 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup whole milk
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 large egg
3 sticks (1 1/2 cups) unsalted butter, at room temperature
6 cups confectioners' sugar
1/4 cup whole milk
1 tablespoons pure vanilla extract
Purple, orange, neon green and blue gel food coloring, for coloring the frosting
24 chewy chocolate candies, such as Tootsie Rolls
6 chocolate sandwich cookies, such as Oreos
12 milk chocolate candies, such as Hershey's Kisses
1/4 cup shredded wheat cereal

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with black cupcake liners.
  • Mix the flour, baking soda and salt in a medium bowl; set aside. Put the milk in a large microwave-safe bowl and microwave until bubbling, about 1 minute. Whisk in the cocoa powder until dissolved. Whisk in the granulated sugar, oil, vanilla and egg until smooth. Fold in the flour mixture until combined.
  • Divide the batter among the cupcake liners (about 1/4 cup per liner). Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely, about 1 hour.
  • For the frosting. Beat the butter in an electric mixer fitted with a paddle attachment on medium-high speed until light, fluffy and almost double in size, 4 to 5 minutes. Turn the mixer to low, add the confectioners' sugar, milk and vanilla and beat until just combined, about 1 minute.
  • Divide the frosting into 4 separate bowls. Color one bowl with purple gel food coloring, one bowl with orange gel food coloring, one bowl with neon green gel food coloring and one bowl with blue gel food coloring. Spoon into 4 separate piping bags fitted with a large round tip (we used an 808 tip).
  • For the decorations: To make the witches' legs and boots, cut 2 purple and white striped paper straws, 2 green and white striped paper straws and 2 red and white striped paper straws into 4 pieces each (24 pieces total); these will be the legs. Form the chocolate chewy candies into boot shapes (microwave them for 10 seconds if they are too hard to form) and mold them over the straws.
  • To make the witches' hats: Twist open the chocolate sandwich cookies so you have 12 circles. Scrape away the white frosting and save for another use. Spread a small amount of colored frosting into the center of each cookie and top with a milk chocolate candy.
  • To decorate the cupcakes: Pipe purple frosting onto 3 cupcakes, orange frosting onto 3 cupcakes, green frosting onto 3 cupcakes and blue frosting onto the remaining 3 cupcakes. Place a hat offset on top of the frosting of each cupcake. Arrange some shredded wheat underneath each hat to mimic hair. Stick 2 legs into each cupcake opposite the hat so they are slightly slanted upward.

MELTED WICKED WITCH PUNCH



Melted Wicked Witch Punch image

Looks like you've melted the Wicked Witch of the West! A great punch to serve at Halloween or a theme party. Serve as is or add mixers to make it more adult. Morbid but delicious!

Provided by mishamouse

Categories     Non-Alcoholic Punch

Time 4h15m

Yield 40

Number Of Ingredients 7

6 cups water
1 cup white sugar
1 (6 ounce) package lime-flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2 quarts orange juice
½ cup lemon juice
2 (2 liter) bottles chilled lemon-lime soda

Steps:

  • Mix water, sugar, and gelatin mix in a large saucepan and bring to a boil; reduce heat to medium and cook at a boil, whisking frequently, until gelatin and sugar have dissolved, about 3 minutes. Stir pineapple juice, orange juice, and lemon juice into gelatin mixture and transfer into resealable plastic bags. Place in freezer until slushy, about 4 hours.
  • Pour mixture into a large punch bowl and stir in lemon-lime soda; float a black plastic witch hat atop the punch.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.9 g, Sodium 32.8 mg, Sugar 16.2 g

WICKED WITCH HALLOWEEN CUPCAKES



Wicked Witch Halloween Cupcakes image

Bugles® original flavor snacks provide a wonderful addition to these chocolate cupcakes that are topped with witch hat cookie - a perfect Halloween dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 12

1 cup devil's food cake mix (from 1 lb 2.25-oz box)
1/2 cup water
3 tablespoons vegetable oil
1 egg
1/3 cup yellow candy melts or coating wafers
1/4 cup orange candy melts or coating wafers
1/4 cup white candy melts or coating wafers
3 teaspoons vegetable oil
24 Bugles® original flavor snacks
24 Oreo chocolate creme sandwich cookies
1 container (12 oz) whipped fluffy white ready-to-spread frosting
1/2 teaspoon leaf green paste food color

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In a medium bowl, beat cake mix, water, 3 tablespoons oil and the egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups. Bake 11 to 13 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In 3 small microwavable bowls, microwave each color of candy melts separately on Medium (50%) 1 minute, stirring once, until melted. Stir 1 teaspoon oil into each bowl until blended.
  • Dip two-thirds of pointed end of each Bugle snack into orange coating. Place on waxed paper; freeze 5 minutes or until set. Dip pointed tips into white coating; freeze 5 minutes or until set. Dip wide ends into yellow coating. Gently press yellow end of each snack onto center of each sandwich cookie; let stand until set.
  • Tint frosting with food color. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until thin enough to pour. Frost cupcakes, allowing frosting to drip down sides. Top each cupcake with witch hat cookie.

Nutrition Facts : Calories 196, Carbohydrate 25 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 128 mg

MELTED WITCH PUDDLES



Melted Witch Puddles image

In honor of the doomed wicked witch in "The Wizard of Oz," we had fun fashioning these simply delicious snacks using a variety of convenience foods. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 9

1 teaspoon water
4 drops yellow food coloring
1-1/2 cups sweetened shredded coconut
2 cups semisweet chocolate chips
6 tablespoons shortening, divided
36 chocolate cream-filled chocolate sandwich cookies
36 Bugles
4 cups vanilla or white chips
36 pretzel sticks

Steps:

  • In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.

Nutrition Facts :

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MELTED WITCH CUPCAKES - WHATS BAKING, BABYCAKES?
2016-09-11 The Wizard of Oz is one of my all-time favorite movies so I’m making these Melted Witch Cupcakes. Although it’s not technically considered a horror movie, the Wicked Witch of the West still sends chills down my spine. I grew up in the generation of Freddy Kruger, Jason, and Chucky flicks, so I’m no stranger to scary movies.
From whatsbakingbabycakes.com
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MELTED WITCH CUPCAKES RECIPE (PERFECT FOR HALLOWEEN)
Step 4: Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean. Frosting. Step 5: Whip the butter on medium-high for a good 4-5 …
From sixsistersstuff.com
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WICKED WITCH HALLOWEEN CUPCAKES RECIPE - HALLOWEEN RECIPES
2020-10-01 Our Wicked Witch Halloween Cupcakes Recipe is to die for! Bugles original flavor snacks provide a wonderful addition to these chocolate cupcakes that are topped with witch hat cookie – a perfect Halloween dessert. Ingredients 1 cup devil’s food cake mix (from 1 lb 2.25-oz box) 1/2 cup water 3 tablespoons vegetable oil 1 egg 1/3 cup yellow candy melts or coating …
From ovenglove.net
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