These Hocus Pocus Cupcakes are so glorious, they’ll put a spell on you with every bite. They are made with chocolate cupcakes and topped with frosting and a brownie that is made to look like The Book of Spells from Disney’s Hocus Pocus.
Hocus Pocus Cupcakes
I grew up watching Hocus Pocus and I truly think it is one of the reasons I grew to love Halloween so much.
These cupcakes are so fun and easy to make. You can use store bought cupcakes and brownies to make them or you can use your own homemade cupcakes and brownies.
No matter how you make them, they will be delicious, adorable and a huge hit at any Halloween party.
Pair these Hocus Pocus Cupcakes with our Hocus Pocus Cocktail or Hocus Pocus Hot Cocoa for a witchy and magical filled party! Also give this Hocus Pocus Milkshake a try!
How to Make Hocus Pocus Cupcakes
Ingredients:
For The Cupcakes:
- Box of Chocolate Fudge Cake Mix
- 1 1⁄4 cups milk
- 3 large eggs
- 1⁄2 cup unsalted sweet cream butter, softened
For The Vanilla Frosting:
- 1 1⁄2 cups unsalted sweet cream butter, softened
- 4 1⁄2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons heavy whipping cream
- Neon Green gel food coloring
- Purple gel food coloring
- 1 large piping bag fitted with open star tip (Wilton 4B)
- 1 medium piping bag fitted with star tip (Ateco 823)
- 1 package of Wilton Sprinkle Pouch, green
For The Book of Spells Cupcake Topper:
- 1 large Pillsbury chocolate Chunk Brownie Package (Found at Sam’s Club)
- 2 in rectangle cookie cutter
- 1 tube of black cake frosting
- 1 disposable piping bag fitting with #4 tip
- 1 package of Wilton small eyeball icing sprinkles
- 1 large cookie sheet fitted with parchment paper
Directions:
Start by creating your book of spells topper. Using the cookie cutter, cut out 22 rectangle brownies and place onto the cookie sheet.
Fill the piping bag with the cake frosting and use the piping bag to pipe a small dollop of frosting on the back of the edible eyes then place the eye onto the brownie.
Using the piping bag again, pipe a squiggly line on the side opposite of the eye to create the ‘Spine’ of the book.
Pipe half circle on the corners of the ‘Book’ and then pipe two dollops on the book. Repeat steps with other brownie rectangles then set aside while you make your cupcakes.
Preheat oven to 350 degrees and line cupcake pan with liners.
Using a large bowl and hand mixer, beat all ingredients until combined
Scoop into the cupcake liners, filling about 3⁄4 way full
Bake in the oven for 21 minutes
Remove and allow to cool completely before frosting.
Now, it’s time to make the frosting. Using a standing mixer, or large bowl and hand mixer, beat the butter, powdered sugar, vanilla extract, and heavy whipping cream until combined, smooth and stiff peaks form
Scoop about 1 1⁄2 C of frosting into another bowl and mix in a few drops of the purple food coloring
Add a few drops of neon green into the main bowl of frosting
Scoop 1 1⁄2 C of the green frosting into one side of the medium piping bag
Scoop the purple frosting into the other side of the medium piping bag
Scoop the remaining green frosting into the large piping bag
Using the large piping bag, pipe a ring around the top of the cupcakes
Sprinkle some of the green sprinkles on top
Using the medium piping bag with the two frosting colors, pipe a medium size dollop in the middle of the frosting.
Carefully place the ‘spell book’ brownie on the frosting of the swirled frosting.
Serve and Enjoy!
Hocus Pocus Cupcakes
Ingredients
For The Cupcakes:
- Box of Chocolate Fudge Cake Mix
- 1 ¼ cups milk
- 3 large eggs
- ½ cup unsalted sweet cream butter softened
For The Frosting:
- 1 ½ cups unsalted sweet cream butter softened
- 4 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons heavy whipping cream
- Neon Green gel food coloring
- Purple gel food coloring
- 1 large piping bag fitted with open star tip Wilton 4B
- 1 medium piping bag fitted with star tip Ateco 823
- 1 package of Wilton Sprinkle Pouch green
For The Book of Spells Topper:
- 1 large Pillsbury chocolate Chunk Brownie Package Found at Sam’s Club
- 2 in rectangle cookie cutter
- 1 tube of black cake frosting
- 1 disposable piping bag fitting with #4 tip
- 1 package of Wilton small eyeball icing sprinkles
- 1 large cookie sheet fitted with parchment paper
Instructions
- Start by creating your book of spells topper. Using the cookie cutter, cut out 22 rectangle brownies and place onto the cookie sheet.
- Fill the piping bag with the cake frosting and use the piping bag to pipe a small dollop of frosting on the back of the edible eyes then place the eye onto the brownie.
- Using the piping bag again, pipe a squiggly line on the side opposite of the eye to create the ‘Spine’ of the book.
- Pipe half circle on the corners of the ‘Book’ and then pipe two dollops on the book. Repeat steps with other brownie rectangles then set aside while you make your cupcakes.
- Preheat oven to 350 degrees and line cupcake pan with liners.
- Using a large bowl and hand mixer, beat all ingredients until combined
- Scoop into the cupcake liners, filling about 3⁄4 way full
- Bake in the oven for 21 minutes
- Remove and allow to cool completely before frosting.
- Now, it’s time to make the frosting. Using a standing mixer, or large bowl and hand mixer, beat the butter, powdered sugar, vanilla extract, and heavy whipping cream until combined, smooth and stiff peaks form
- Scoop about 1 1⁄2 C of frosting into another bowl and mix in a few drops of the purple food coloring
- Add a few drops of neon green into the main bowl of frosting
- Scoop 1 1⁄2 C of the green frosting into one side of the medium piping bag
- Scoop the purple frosting into the other side of the medium piping bag
- Scoop the remaining green frosting into the large piping bag
- Using the large piping bag, pipe a ring around the top of the cupcakes
- Sprinkle some of the green sprinkles on top
- Using the medium piping bag with the two frosting colors, pipe a medium size dollop in the middle of the frosting.
- Carefully place the ‘spell book’ brownie on the frosting of the swirled frosting.
- Serve and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.