Food Network: Wicked Cupcakes

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Wicked Cupcakes
From Food Network Kitchens

Ingredients
Cupcakes:
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract

Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners' sugar
2 tablespoons milk
1 drop food coloring (green), optional

Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

Instructions
For the cupcakes: Position a rack in the middle of the oven and preheat
to 300 degrees F. Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power,
stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In
another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick
and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate
mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just
combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted
into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about
25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and 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 as desired. Refrigerate the frosting until firm.

To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep
cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove
the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center
of each cupcake to fill the whole and to come over the cake to make a face. Top with a chocolate
wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped
piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes
for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.