posted by Summer 09-30-98 2:36 PM
Makes 1 dozen cupcakes
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. granulated sugar
1/2 c. ( 1 stick) butter, softened
2 lg. eggs
1 1/4 c. milk
TOPPING & GARNISH:
1 1/2 c. prepared vanilla frosting
12 ice cream cones
8 ounces ( 8 squares) semisweet chocolate, melted
2 tsps. vegetable oil
12 chocolate wafer cookies
licorice strings, jelly beans, and candy corn
Preheat oven to 350 F. Grease 12 standard size muffin-pan cups or line with paper liners.
Mix together flour, cocoa powder, baking soda, baking powder, and salt.
Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each
addition.
At low speed, alternately beat in flour mixture and milk until blended. Spoon batter evenly into prepared pan, filling cups 2/3 full.
Bake cupcakes until a toothpick inserted in the centers comes out clean, 20 minutes. Transfer pan to a wire rack to
cool slightly. Turn cupcakes out onto rack to cool completely.
For topping, spread frosting over tops of cupcakes.
To prepare garnish, using a serrated knife, cut off 3-inch tips from ice cream cones.
Mix together melted chocolate and oil. Place cookies on waxed paper. Spread some chocolate mixture over
cookies.
Spoon remaining chocolate over cones, covering completetly. Place 1 cone on top of each cookie. Let stand until set.
Place hats on cupcakes. Cut licorice into assorted lengths. Decorate faces with licorice, jelly beans and candy corn.