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1
Heat oven to 350F.
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2
Grease and flour 8 (6-ounce) custard cups; set aside.
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3
Combine flour, baking powder and salt in bowl; set aside.
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4
Combine sugar and 6 tablespoons butter in another bowl; beat at medium speed until creamy.
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5
Add eggs and vanilla; continue beating until well mixed.
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6
Add flour mixture alternately with 1/2 cup milk, beating at low speed after each addition.
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7
Stir in chocolate chips.
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8
Divide batter evenly among prepared custard cups.
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9
Bake 20-23 minutes or until toothpick inserted near center comes out clean.
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10
Cool on wire racks 5 minutes.
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11
Loosen edge of cupcake by running knife around inside edge.
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12
Carefully remove cupcakes from custard cups.
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13
Cool completely.
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14
Combine powdered sugar, 2/3 cup butter and enough milk for desired frosting consistency in bowl.
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15
Beat at medium speed, scraping bowl often, until smooth and creamy.
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16
Reserve 1/2 cup frosting.
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17
Divide remaining frosting into small bowls for as many colors as desired.
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18
Stir 1 to 2 drops food color into each bowl; mix well.
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19
If necessary, cut top of cupcakes off so surface is flat.
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20
Place cupcakes onto serving platter, flat-side down.
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21
Frost rounded side of each cupcake with desired color frosting; smooth frosting.
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22
Fit pastry bag with small hole decorator tip; fill with reserved white frosting.
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23
Starting at center top of cupcake, pipe five radiating lines over top and down sides of cake (to look like seams in baseball cap).
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24
Place 1 candy-coated chocolate piece at center top.
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25
Cut 8 (3 1/2-inch) circles from paper; write names on brims, if desired.
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26
Place circles halfway under cupcakes, forming hat brims.
