Witch Chocolate Muffins
Special Supplies
*You can also use a chocolate cake mix, bake according to directions on box Or below muffin recipe
*Pink Frosting, bought or use recipe below
*Oreo Cookies, centers removed, witch hat base
*Hershey Kiss Oreo Hat, attach Hershey kiss with pink frosting piped on to the middle of the Oreo cookie base
*Stick Pretzels, legs
*Tooties Rolls, molded into feet and added to one end of the pretzel
*Pink Melting Wafers, melted for dipping pretzels, optional but I didn’t want the pretzel legs to get soggy in muffin/cupcake/frosting
*Decorating bags one with small round decorating tip or end cut off very tip decorating bag and large round decorating tip or cut about 1/2 inch off decorating bag.
Note: Make the witches legs, hat and frosting before making muffins/cupcakes
Chocolate Avocado Zucchini Muffins
Preheat oven 350*F. Bake 18-20 minutes
Makes: 1 Dozen using a 2-tablespoon cookie scoop
Cupcake/Muffin Liners and Pan
Ingredients:
*1/2 cup Mashed Avocado (2 medium), blend in a blender or small food processor until smooth
*1/4 cup Almond Milk
*1 Egg, room temperature
*2 tablespoon Extra Light Olive Oil, must be extra light or Vegetable Oil
*1/3 cup Brown Sugar
*1/3 cup Granulated Sugar
*1 teaspoons Vanilla Extract
*1 cup peeled and finely grated Zucchini
*1 and 1/4 cups Whole Wheat Pastry Flour
*1/2 cup Jet Black Cocoa Powder or Dark Cocoa Powder
*1 teaspoons Baking Powder
*1/2 teaspoon Baking Soda
*1/2 teaspoon Kosher Salt
*1 teaspoon Ground Cinnamon
*1/8 teaspoon Cardamom, optional
*1/2 cup Semi-Sweet Chocolate Chips, a mix of mini and regular, for topping
Instructions:
In a medium mixing bowl add the blended Avocado, milk, eggs, oil, brown sugar, granulated sugar, zucchini and vanilla. Whisk to gather until totally incorporated.
In a separate bowl sift together, flour, cocoa powder, baking powder, baking soda, cinnamon, Cardamom and salt. Add a cup at a time to the avocado mixture, stirring until combined.
Scoop the batter into each cup and top with Chocolate chips. Bake as directed above.
Cool completely. Enjoy!
Note: You can double bag muffins and place in freezer for later date, will keep up to 2-3 months.
Recipe source from Food Network
Plant Based Cream Frosting
Recipe for 12 cupcakes or 1 layer cake, double if desired.
Ingredients:
*1 cup Earth Balance Vegan Butter, leave out of the fridge 30 minutes
*2 and 1/2 ounces White Chocolate Chips, Melted
*3 cups Powdered Sugar
*2 tablespoons cup Country Crock Plant Cream, room temperature
*1 teaspoons Vanilla Extract
*Pinch Sea Salt
*Pink Gel Food Coloring, like Wilton’s
Instructions:
In bowl add the butter and using a hand mixer, beat until a light yellow color about 2-3 minutes. Add 1/2 the powdered sugar. Then slowly add the melted white chocolate chips.
Add the remaining powdered sugar, cream and vanilla extract. Beat on medium speed for about 2- 3 minutes. Mix in pinch of salt.
Fill piping bags with frosting, you could also use Wilton piping bottles.
Pipe on frosting onto Muffins/Cupcakes, place the frosting filled piping bag (2/3 full) with the tip placed in the center muffin/cupcake squeeze bag make sure the open end is twisted tight and push/press out frosting making a mound of icing, refrigerate frosted muffins/cupcakes for 10 to 15 minutes. Then add your Oreo witch hat, add a small amount of frosting to attach to cupcake frosting body. Then add pretzel legs with tootsie roll feet. See above.
Enjoy!
Lindy
