When recently engaging in a Harry Potter movie marathon (7:10am to 1am, thank you very much) with some friends, I’d wanted to make these cupcakes but knew we had to pace ourselves food-wise if we were to make it through.
But the idea was so cute that I couldn’t resist it for long… and when our across-the-hall-neighbour invited us to her “cupcake bake-off” birthday party, I couldn’t resist trying these out.
Basically what you do is turn a chocolate cupcake upside down, cut out the middle in a cone-shape with a knife (eat the leftovers!), dip the erstwhile top in chocolate, add chocolate-chip feet, drizzle chocolate around the opening and stick a chocolate handle in it, then fill with potion-like substance (white chocolate ganache, dyed any colour you like). Fuller explanation:
100g white chocolate, chopped
- Bring the cream almost to a boil, then remove from heat and put in the chocolate.
- Leave for a few minutes then stir. If white chocolate lumps remain, return to heat briefly to get rid of them.
- Stir in the food dye.
- Leave in fridge to set.
100g plain flour
20g cocoa powder
140g white sugar, caster pref but not essential
1.5 tsp baking powder
40g unsalted butter, room temperature
120ml whole/semi-skimmed milk
1/4 tsp vanilla extract
- Preheat the oven to 170oC / 325oF
- Beat with an electric mixer on slow speed the flour, cocoa, sugar, baking powder, salt, and butter, until everything is combined and of a sandy consistency.
- Whisk the milk, egg, vanilla together in a jug, then pour half into the flour mixture, beat to combine, and turn the mixer up to high to get rid of lumps.
- Turn the mixer down to a slower speed, and slowly pour in the remaining milk mixture.
- Mix until smooth, a couple of minutes (don’t over-mix)
- Grease and flour a cupcake tray – you won’t be using cases – and spoon in the mixture so 2/3 full.
- Bake for 20-25 minutes, or until the sponge bounces back when touched and a skewer in the centre comes out cleans.
- Leave to cool slightly in tray then turn out onto a wire rack to cool completely.
170g dark chocolate
- Melt in a heatproof bowl on low-power setting in the microwave, stirring frequently.
- Once there are no lumps, leave to cool for a few minutes before using.
- Turn the cupcakes upside down and cut out a cavity in the bottom.
- Dip the rounded part (normal top) into the chocolate glaze, then turn over and put in fridge to cool for 5 minutes.
- Put the remainder of the glaze in an icing bag or syringe. Grease something silicony and then pipe 12 “U” shapes to be the handles – measure the width of the cupcake so you know how big to make it! Put in the fridge to set.
- Press 3x chocolate chips evenly into the glaze so that it can stand, then leave in fridge for another 10 minutes or so.
- Fill the holes with the filling.
- Pipe the remaining glaze around the rim of each of the cauldrons, then press in the handles.