Description
These Harry Potter Sorting Hat Cupcakes are moist chocolate cupcakes filled with the vibrant colors of the Hogwarts houses and topped with charming mini sorting hats made from Oreo and chocolate. Perfect for any Harry Potter fan, these cupcakes combine rich cocoa flavors and creamy frosting in a fun, magical presentation.
Ingredients
Scale
Cupcake Batter
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 5 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
Frosting
- 1/2 cup (112 g) unsalted butter, softened
- pinch of salt
- 1/4 cup (20 g) Dutch process cocoa powder
- 1 cup (130 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
Mini Sorting Hat Decoration
- 6 Oreos, with filling removed
- 6 oz dark chocolate bars, chopped
- 1 tsp coconut oil
Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 3 cups (390 g) powdered sugar
- blue, green, gold, and red gel food coloring
- sprinkles for decorating
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. In a separate large bowl, cream the 1/4 cup softened butter with the granulated sugar until light and fluffy. Add the egg and egg yolk, one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk and sour cream to the butter-sugar mixture, starting and ending with the dry ingredients. Mix just until combined to keep the batter light.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Mini Sorting Hats: While cupcakes cool, remove the filling from Oreos carefully. Melt the dark chocolate bars with the coconut oil in a microwave or double boiler until smooth. Dip the Oreos halfway into the melted chocolate to create the hats. Place on parchment paper and let set until hardened.
- Prepare the Chocolate Frosting: In a bowl, beat 1/2 cup softened butter with a pinch of salt until creamy. Add cocoa powder and powdered sugar alternately with heavy cream, beating until smooth and spreadable. Spread a small amount on top of each cooled cupcake as a base for decoration.
- Prepare the Cream Cheese Frosting: Beat together the softened butter and cold cream cheese until smooth and creamy. Gradually add powdered sugar and continue beating until fluffy. Divide the frosting into four bowls and color each with blue, green, gold, and red gel food coloring to represent the four Hogwarts houses.
- Fill and Decorate Cupcakes: Using piping bags or spoons, fill each cupcake with the colored cream cheese frostings in swirls or sections mimicking the house colors. Top each cupcake with a mini chocolate Oreo sorting hat. Decorate further with sprinkles as desired.
Notes
- For extra moisture, ensure all wet ingredients are at room temperature before mixing.
- Espresso powder is optional but enhances the chocolate flavor.
- Be careful when removing Oreo filling to keep cookies intact for dipping.
- Gel food coloring is preferred over liquid to avoid thinning the frosting.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
