Witch Hat Cupcakes
Servings: 60 cookies
For the Cookies
- 2 cups flour
- 2 Tbsp corn starch
- ½ tsp salt
- ¾ cup cocoa powder
- 1 cup sugar
- 1 cup butter softened
- 1 egg
- 2 tsp Vanilla
For the Frosting
- 8 Tbsp butter softened
- 2 cups confectioner's sugar
- 1 ½ Tbsp heavy cream
- ½ tsp vanilla
- gel food coloring orange
- 60 Hershey’s Kisses
- Halloween sprinkles
Whisk together flour, corn starch, cocoa powder, and salt.
With an electric mixer combine butter and sugar until light and fluffy. Add in egg and vanilla and continue to mix until well blended.
Gradually add in flour mixture, mixing well after each addition.
Roll dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator for 1 hour.
When ready to bake:
Preheat the oven to 350
Carefully slice the dough into ¼- ½ inch slices and place on a baking sheet.
Bake for 8-12 minutes or until set.
Remove from oven and allow to cool on the baking sheet for 2-3 minutes, remove to cooling rack to cool completely.
For the frosting:
In the bowl of an electric mixer mix butter until light and fluffy. Add in powdered sugar a little at a time mixing between each addition. Add in cream vanilla, and orange food coloring and mix thoroughly. Add additional food coloring if needed to achieve desired flavor.
Using a piping bag pipe a small dot of frosting on the bottom of an unwrapped Hershey’s kiss. Place it in the center of a cookie. Pipe frosting around the edge of the Hershey’s Kiss and sprinkle with sprinkles.
Repeat until all cookies are decorated.
Store in an airtight container until ready to serve.
Serving: 1cookie | Sodium: 65mg | Calcium: 13mg | Vitamin C: 1mg | Vitamin A: 151IU | Sugar: 10g | Fiber: 1g | Potassium: 24mg | Cholesterol: 17mg | Calories: 113kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 6g | Protein: 1g | Carbohydrates: 14g | Iron: 1mg