Padfoot Cupcakes

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).
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Desserts
Cuisine American
Servings 24 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


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


  • 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.


  • 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.