Wickedly Chocolate Witch Cupcakes

Eleanor King

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Makes 16 servings

2 cups shredded zucchini

3 large eggs, room temperature

1 1/2 cups sugar

3/4 cup vegetable oil

1 tablespoon vanilla extract

2 cups whole wheat flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

¼ cup Sambucol (used for filling)

For the Frosting

1 cup butter (2 sticks)

1/4 cup Sambucol

1/4 cup unsweetened cocoa powder

2-3 cups confectioners’ sugar

For the Witch Hats

1 package chocolate and cream cookies

We know fall germs can be spooky, which is why we partnered with Sambucol to make these delicious cupcakes. Packed with zucchini and immune–boosting black elderberry, these chocolatey treats are decadent and support healthy immune function.


For the Cupcakes

1. Preheat the oven to 350ºF. Line 24 muffin cups with paper liners. Set aside.

2. In a large bowl combine the zucchini, eggs, sugar, oil, and vanilla. Stir until well combined. Add the flour, cocoa powder, baking soda, salt, and baking powders. Fold gently until all the dry ingredients are moistened and the mixture is evenly combined. Divide the batter evenly among the prepared baking cups.

3. Bake for 16–18 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 5 minutes then remove from the pan and cool completely before frosting.

4. Once cooled, hollow out a small ball in the center of the cupcake, making sure to keep the piece to cover it with. Fill with Sambucol and re-cover with the piece of the cupcake.

5. Frost and top with Witch Hats.

For the Frosting

1. In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the Sambucol and salt. Continue to beat until incorporated.

2. Add the cocoa powder and 2 cups of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

For the Witch Hats

1. Unwrap 24 kisses. Get out 12 cookies and split them in half, scraping the center cream out. Keep the cookies.

2. Very carefully, using a lighter or unscented candle, run the bottom of each kiss over the flame for 3–4 seconds. Press kisses into the centers of each cookie to create mini witch hats. Let sit and cool for at least 10 minutes.

Active Time: 45 minutes

Total Time: 1 hour