Harry Potter Cupcakes

Spooky season is right around the corner and for a lot of you this also means binge watching all the Harry Potter movies. Even though in my world, binging all the Harry Potter movies is pretty much a year round type of deal. These cupcakes are so festive and cozy for this time of year and also make for the PERFECT dessert for any Harry Potter themed party.

This cupcake recipe comes from my Chocolate Cake Recipe that I PROMISE you is the best chocolate cake you’ll ever have. The cake is so moist, fluffy, rich, chocolatey, and just has every quality you could ever want in a Chocolate Cake.

Can I Use Any Cake/ Buttercream?

You can absolutely substitute the Chocolate Cake or Chocolate Hazelnut Buttercream for your choice of flavors but I promise you that this combination is chefs kiss. The chocolate cake with the chocolate hazelnut filling is absolutely mouth watering. Then when you pair it with the luscious and smooth Chocolate Hazelnut Buttercream and a crunch from the Ferrero Rocher, you will be reaching for another cupcake before you know it.

Assembling Harry Potter Cupcakes

I purchased these wings for the Snitch on Amazon. You can find the link here. They worked out PERFECTLY. To stick them on top of each Ferrero Rocher chocolate, I used a bit of buttercream.

I also used Ferrero Rocher Chocolates. The key to getting these chocolates perfect for these cupcakes is to peel off the sticker and remove the parchment paper cup that the chocolates sit in. Of course, we keep the gold wrapper around the chocolate for the full effect.

Starting with a fully cooled chocolate cupcake, take your chocolate hazelnut spread like nutella or any brand that you prefer, and place it into a piping bag. Insert the piping bag in the center of each cupcake, not at the very bottom or this could cause your cupcake to burst or crack. Gently squeeze the filling into the cupcake while lifting your hand until the entire cupcake has been filled.

Now, with our fully cooled cupcakes, pipe on the chocolate hazelnut buttercream using a large star tip. You can use one like this one here. I recommend piping on enough buttercream to give this cupcake a bit of height to give the snitch a nice place to sit.

Place a ferrero rocher with the small label and the parchment cup removed on top of each cupcake. Gently press it into the buttercream, not to squish the buttercream but to ensure that the rocher is comfortable and stable on each one. Take a small amount of buttercream and pipe a small amount on top of each rocher then attach the snitch wings. VOILA!

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Harry Potter Cupcakes

5 from 1 vote

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

24

servings

Cooking time

12

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 2 cups 2 flour

• 2 cups 2 granulated sugar

• 1/2 cup 1/2 + 1 Tbsp. unsweetened cocoa powder

• 2 tsp. 2 baking powder

• 1 1/2 tsp. 1 1/2 baking soda

• 1 1/2 tsp. 1 1/2 espresso powder

• 1/2 tsp. 1/2 salt

• 1 cup 1 whole milk

• 1/2 cup 1/2 vegetable oil

• 2 1/2 tsp. 2 1/2 vanilla extract

• 2 2 eggs, room temperature

• 3/4 cup 3/4 boiling water

• 1 cup 1 chocolate hazelnut spread

• Chocolate Hazelnut Buttercream
  

• 1 cup 1 unsalted butter, room temperature

• 3 cups 3 confectioner’s sugar

• 1/2 cup 1/2 chocolate hazelnut spread

• 1 tsp. 1 vanilla extract

• 2 2 -3 Tbsp. heavy cream

• 1/4 tsp. 1/4 salt

• 24 24 ferrero rocher chocolates (for topping)

Directions

• Preheat the oven to 350 degrees F and line your cupcake pan with parchment liners.
• In a large bowl or in the bowl of a stand mixer fir with the whisk attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until everything is evenly combined.
• Place 3/4 cups of water in a small stove top pot and heat over medium to high heat. Turn the heat off once the water comes to a boil.
• Create a well in the center of the bowl if you’re mixing by hand and add in the milk, oil, vanilla, and eggs.
• Slowly mix everything together while adding a slow stream of the boiling water in the side of the bowl. Mix until the batter is nice and smooth.
• Scoop the batter into the prepared cupcake pans and fill each one about 3/4 of the way full. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
• Transfer the cupcakes to a cooling rack to cool completely before decorating.
• Fill each cupcake with the chocolate hazelnut spread. To do this, place the spread into a piping bag then insert the piping bag in the middle of the cupcake, not at the very bottom. Gently squeeze and lift the piping bag out of the cupcake until it has been filled.
• Chocolate Hazelnut Buttercream
• To make the buttercream, cream together the butter and confectioners sugar in the bowl of a stand mixer fit with the paddle attachment on low speed until smooth. Gradually increase the speed and continue to mix. The mixture should become lighter and fluffier.
• Scrape down the sides of the bowl and add in the chocolate hazelnut spread, confectioner’s sugar and vanilla. Mix on low speed and add the heavy cream 1 Tbsp. at a time.
• Mix until the buttercream is light and fluffy. Add in the salt. Scrape down the sides of the bowl one last time to be sure that everything has combined evenly.
• Place the buttercream in a piping bag fit with a star tip and pipe the buttercream on top of each cupcake.
• Take the Ferrero rocher sticker and bottom parchment cup off. Keep the gold wrapper on. Place this on top of each cupcake.
• Next, pipe a small amount of buttercream on top of each ferrero rocher then place the snitch wings on top. Repeat this step for each cupcake.
• Enjoy!

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