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 —”

— Description of Harry’s first encounter with Padfoot in Prisoner of Azkaban

It’s as if Sirius himself put his own touches on these delicious cupcakes – no pun intended.

Print Recipe
Padfoot Cupcakes
Padfoot Cupcakes
Cuisine Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Cuisine Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Padfoot Cupcakes
Instructions
  1. Preheat oven to 350F.
  2. Line the bottom of two 12-cup muffin tins with paper liners.
  3. In four microwave-safe bowls, melt the chocolate on high for 1-3 minutes. Remember to stir halfway through cooking.
  4. Set the chocolate aside to cool to room temperature for 10 minutes.
  5. In a large bowl, stir the flour, baking powder, and salt.
  6. Beat in the melted chocolate and vanilla extract.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Add the flour mixture and milk in thirds, beating until just combined.
  9. Scrape the batter into the 12-cup muffin tins and bake for around 20 minutes.
  10. After letting the cupcakes cool, frost with homemade or store-bought vanilla icing. For a snowy effect, mix the frosting with grated coconut first.
  11. Top each cupcake with a small chocolate-covered mint patty. Then place three small mints or chocolate chips around the patty for claw marks.
  12. Store in refrigerator. Enjoy!