Harry Potter treats!
written by Ĵαмɛƨ Sнαω
(new treats!) Acid Pops, Butter beer, cakes, Cockroarch Clusters, Licorice Wands, and more! Find out how to make them here!!!
Last Updated
05/31/21
Chapters
5
Reads
520
Owl Cupcakes!
Chapter 5
this is really long(from: https://houseofnasheats.com/moist-chocolate-cupcakes-recipe/)
Start by combining flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix just until everything is combined.There is one more ingredient, which is very hot water. It’s super important to achieving super moist chocolate cupcakes with an intense chocolate flavor.
The hot water doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder. I find that my tap water gets hot enough if I let it run for 10-15 seconds or so, but you could also microwave some water for a minute or boiling some water on the stove. The hot water is also going to create a pretty thin batter, too. Don’t be alarmed! It really is supposed to be like that. The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes.
Be sure to only fill the cupcake liners halfway full! Not 3/4 or even 2/3 full, which are common amounts for other cupcake recipes. Just half! It is going to seem strange and like there is not nearly enough batter in each cupcake liner, but just trust me on this one. There is so much lift to the thin batter that if the cupcake liners are too full, the cupcakes will overflow and you won’t get that beautiful, domed cupcake shape that is the hallmark of perfect cupcakes. Plus, the top edges will get crisp and stick to the pan and the cupcake centers are probably going to sink. So just halfway full, m’kay? :) I never use the toothpick test on cupcakes. For one, I hate digging around the back of my spice cupboard to find them. But also, I feel like it isn’t as accurate as simply touching the tops of the cupcakes. The best way to tell if cupcakes are done is to lightly tap the top of a cupcake. If it bounces right back, they are done. If a little indentation from your finger remains, the cupcakes need to bake a little bit longer! Now decorating!
To make the big owl eyes, we gently twisted the Oreo cookies apart. The sides with the white frosting, we stuck to the cupcakes. The sides without the frosting, we carefully spit in half and stuck horizontally into the frosting above the “eyes”. We used brown M&M’s for the eyeballs, and orange M&M’s for the beaks. There so cute!
Start by combining flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix just until everything is combined.There is one more ingredient, which is very hot water. It’s super important to achieving super moist chocolate cupcakes with an intense chocolate flavor.
The hot water doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder. I find that my tap water gets hot enough if I let it run for 10-15 seconds or so, but you could also microwave some water for a minute or boiling some water on the stove. The hot water is also going to create a pretty thin batter, too. Don’t be alarmed! It really is supposed to be like that. The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes.
Be sure to only fill the cupcake liners halfway full! Not 3/4 or even 2/3 full, which are common amounts for other cupcake recipes. Just half! It is going to seem strange and like there is not nearly enough batter in each cupcake liner, but just trust me on this one. There is so much lift to the thin batter that if the cupcake liners are too full, the cupcakes will overflow and you won’t get that beautiful, domed cupcake shape that is the hallmark of perfect cupcakes. Plus, the top edges will get crisp and stick to the pan and the cupcake centers are probably going to sink. So just halfway full, m’kay? :) I never use the toothpick test on cupcakes. For one, I hate digging around the back of my spice cupboard to find them. But also, I feel like it isn’t as accurate as simply touching the tops of the cupcakes. The best way to tell if cupcakes are done is to lightly tap the top of a cupcake. If it bounces right back, they are done. If a little indentation from your finger remains, the cupcakes need to bake a little bit longer! Now decorating!
To make the big owl eyes, we gently twisted the Oreo cookies apart. The sides with the white frosting, we stuck to the cupcakes. The sides without the frosting, we carefully spit in half and stuck horizontally into the frosting above the “eyes”. We used brown M&M’s for the eyeballs, and orange M&M’s for the beaks. There so cute!
