Padfoot Cupcakes

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Something was bounding toward them, quiet as a shadow — an enormous, pale-eyed, jet-black dog. Harry reached for his wand, but too late — the dog had made an enormous leap and the front paws hit him on the chest; he kneeled over backward in a whirl of hair; he felt its hot breath, saw inch-long teeth —” (PoA 17)

Padfoot Cupcakes

Keith Hawk
It's as if Sirius himself put his own touches on these delicious cupcakes (no pun intended).
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Desserts
Cuisine American
Servings 24 cupcakes

Ingredients
  

Cupcakes

  • 5 oz. chocolate unsweetened, coarsely chopped
  • 2 cups all-purpose flour
  • 2 1/3 tsp. baking powder
  • 1/4 tsp. salt
  • 3/8 cup. butter unsalted, softened
  • 1 1/2 cups sugar
  • 2 tsp. vanilla extract
  • 3 large egg room temperature
  • 1 1/8 cups milk

Decorations

  • icing vanilla (homemade or store bought)
  • 24 chocolate-covered mint patties small
  • coconut shredded
  • 1 bag mints or chocolate chips

Instructions
 

  • Preheat oven to 350°F.
  • Line two 12-cup muffin tins with paper liners.
  • In a microwave-safe bowl, melt chocolate on high for 1-3 minutes. Remember to stir halfway through cooking.
  • Set chocolate aside to cool to room temperature for 10 minutes.
  • In a large bowl, combine flour, baking powder, and salt.
  • Beat in melted chocolate and vanilla extract.
  • Add eggs, one at a time, beating well after each addition.
  • Alternate adding flour mixture and milk in three additions, beating until just combined.
  • Divide batter between the 24 muffin cups. Bake for around 20 minutes.

Decorating

  • Once cupcakes have cooled, frost with vanilla icing. For a snowy effect, mix the frosting with grated coconut first.
  • Top each cupcake with a small chocolate-covered mint patty. Then place three small mints or chocolate chips around the patty for claw marks.