These witch cupcakes were really easy and fun to make.  They were delicious too.

Witch Cupcakes Recipe

adapted from foodnetwork.com

1/2 box chocolate cake mix (or your favourite chocolate cupcake recipe for 12)

12 muffin cup paper liners

frosting:

1/2 cup (1 stick) unsalted butter, softened at room temperature

1 cup smooth peanut butter, at room temperature

1/2 block cream cheese (125 g), softened at room temperature

3 to 3 1/2 cups confectioners’ sugar

4 – 8 tablespoons milk

a few drops green food colouring

decorations:

12 chocolate round wafer cookies

mini m&m’s

toasted coconut (optional)

orange sprinkles (optional)

Bake cupcakes as per instructions on the box or as per your favourite chocolate cupcake recipe.  Allow to cool completely.

For the frosting, beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy.  Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.  Add food coloring and mix well until you achieve a colour that you like. Chill the frosting through before using.

To decorate:  For the witches hat, use a small sharp knife to cut an inverted cone shape out of the centre of each cupcake.  Remove the cones from the centers.  Use an ice cream scoop or pipe the frosting into the center of each cupcake to fill the hole and to form the shape of a head sitting on top of the cupcake.  Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the top of the wafer cookie and invert the cone shaped piece of cupcake on top to make a witches hat. Use orange sprinkles to cover the icing that’s sticking out between the cone of the hat and the chocolate wafer.  Use toasted coconut for hair and mini m&m’s for eyes and nose.  Refrigerate for up to 30 minutes before serving.