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1
For the cupcakes:
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Heat oven to 350u00b0F. Line cupcake tins with paper liners. Set aside.
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In the bowl of a stand mixer or in a large bowl with an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
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Add eggs, buttermilk, coffee, melted dark chocolate, oil and vanilla. Beat on medium speed for about 2 minutes; the batter will be thin.
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Pour batter into cupcake liners, filling 2/3 full. Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean.
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Cool 10 minutes; remove from pans to wire racks. Cool completely.
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For the frosting:
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Beat butter in bowl of stand mixer with whisk attachment or in a large bowl with an electric mixer medium-high speed until light and fluffy, about 3 minutes. Add vanilla and almond extract.
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With mixer on low, slowly add powdered sugar, milk, and salt. Frequently scrape sides and bottom of bowl. Once incorporated, whip frosting for at least 3 minutes on medium high to high, or until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
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To assemble:
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Tint frosting with a lime green gel color. Use small amounts of coloring at a time as the color can be very intense. Frost cupcakes, and decorate with differing sizes of green edible candies, and google eyeballs. Wilton has a nice variety.
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For the witches' legs, I use small red striped candles and attached with shoes with frosting. The shoes cam from cupcake picks, but could be cut from black paper.
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Recipe inspired by House of Yumm's Witches' Brew Cupcakes.
