Witch Hat Cupcakes | Halloween | Hocus Pocus

• Place your Muffin Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

DOUBLE CHOCOLATE MUFFINS (12) PREPARATION

• In a mixing bowl, whisk together the dry ingredients (All-purpose flour, baking powder, Cocoa powder, sugar, and sea salt). Make a well, add the eggs, sour cream, vegetable oil and vanilla bean paste. Mix until combined, then fold the chocolate chips.
  6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 4.23 oz granulated sugar, 2.29 oz unsweetened cocoa powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz vegetable oil, 1 tsp vanilla bean paste, 6 oz dark chocolate chips
  

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• Scoop the batter into each well of your Muffin Tray.
  

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BAKE!

• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 10 minutes) It is ready when the toothpick inserted comes out almost clean or with little to no crumbs.
  

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• Once your Double Chocolate Muffins are out of the oven, let them cool down for about 10 minutes before unmolding then onto your cooling rack. NOTE: I like to bake mine the day prior so I can do the frosting before serving.

CINNAMON FROSTING PREPARATION

• In a mixing bowl, add the softened butter and beat on high until light and fluffy, about 5 minutes. Mix in the cold cream cheese and vanilla bean paste. Then, add the powdered sugar a little at a time until combined. Finish with the ground cinnamon and continue to whip the frosting on high speed until light and fluffy.
  4 oz butter, 8 oz cream cheese, 1 tsp vanilla bean paste, 12.70 oz powdered sugar, 1 tsp ground cinnamon
  

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• Divide the cinnamon frosting into 2 bowls. In one add the green food coloring. In the other one, add the black cocoa powder. Mix until combined and transfert to two piping bags one with a round tip (black) and the other one with a star tip (green).
  1 tsp black cocoa powder, Green Food coloring
  

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ASSEMBLY

• Pipe a single layer of green frosting onto the chocolate muffin. Spray the green food dust and add the green sprinkles around the edges of the green frosting.
  green Sprinkles, green food dust
  

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• Using the black frosting, pipe a wide disk to create the brim of the witch’s hat. Then, pipe the frosting into the center to resemble the witch hat. Move your piping hand in a very small circle to build up the frosting. NOTE: It's great to practice on the plate until you get the hang of it. Repeat with the remaining cupcakes.
  

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• Once your Witch Hat Cupcakes | Hocus Pocus are ready, arrange them on your service platter. Enjoy! "BONE" Appétit & Happy HALLOWEEN!
• N.B. These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly.