Description
These Harry Potter Sorting Hat Cupcakes combine rich chocolate cupcakes with a surprise hidden house-colored cream cheese frosting center, topped with a chocolate-coated Oreo resembling the Sorting Hat. Perfect for Harry Potter fans, these cupcakes are moist, flavorful, and fun to assemble and serve at themed parties or gatherings.
Ingredients
Scale
Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 5 tbsp (25 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
Chocolate Sorting Hat Frosting
- 1/2 cup (112 g) unsalted butter, softened
- Pinch of salt
- 1/4 cup (20 g) Dutch process cocoa powder
- 1 cup (130 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
Sorting Hat Topping
- 6 Oreos, filling removed
- 6 oz dark chocolate bars, chopped
- 1 tsp coconut oil
Cream Cheese Frosting for Cupcakes
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 3 cups (390 g) powdered sugar
- Gel food coloring: blue, green, gold, and red
- Sprinkles for decorating (optional)
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, then set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the 1/4 cup butter and granulated sugar on high speed until fluffy, approximately 2-3 minutes. If using a stand mixer, use the paddle attachment.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla on medium-high speed until the batter is pale and smooth, about 1 minute.
- Incorporate Milk and Sour Cream: Reduce the mixer speed to low, then add the milk and sour cream. The batter may look curdled but will come together after the dry ingredients are added.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed. Scrape the bowl sides and bottom with a spatula to combine thoroughly.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 17-19 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring cupcakes to a wire rack to cool completely.
- Make Sorting Hat Frosting: In a medium bowl, beat the 1/2 cup softened butter and a pinch of salt with a mixer until pale and fluffy (about 5 minutes). Sift in cocoa powder and mix until combined. Gradually add powdered sugar, mixing after each addition until fully incorporated. Add heavy cream and beat until light and fluffy (1-2 minutes). Transfer this frosting to a piping bag fitted with a medium round tip (e.g., Wilton 2A).
- Form Sorting Hats: Remove filling from 6 Oreos. Pipe the frosting into the center of each Oreo, swirling in small circles to build up a hat shape. Practice piping beforehand to perfect the shape. Freeze these completed hats until solid.
- Coat Sorting Hats with Chocolate: Melt chopped dark chocolate and coconut oil together until smooth. Let cool slightly but remain liquid. Place frozen hats on a wire rack over parchment paper and spoon chocolate over each until fully covered. While chocolate is still liquid, gently move each hat at the base to avoid large chocolate pools underneath. Let chocolate set completely before handling, refrigerating to speed up the process if needed.
- Prepare Cream Cheese Frosting: Beat 1 cup softened butter on high speed until pale and fluffy (about 5 minutes). Add cold cream cheese and mix until combined. Gradually add powdered sugar, continuing to whip until light and fluffy.
- Color the Frosting: Divide about 1/2 cup of frosting evenly into four bowls. Tint one each with red, gold, blue, and green gel food coloring. Adding a bit of Dutch cocoa powder can deepen color tones. Transfer each colored frosting to a piping bag with the tips cut off slightly.
- Fill Cupcakes: Using a cupcake corer, remove the center of each cupcake. Fill 3 cupcakes with red, 3 with gold, 3 with blue, and 3 with green colored frosting.
- Frost Cupcakes: Rewhip any remaining cream cheese frosting if necessary. Transfer to a piping bag fitted with a decorative tip and pipe frosting generously on top of each cupcake. Add sprinkles if desired.
- Assemble Cupcakes: After frosting is set, place one chocolate-coated sorting hat on each cupcake as a topper. Serve and enjoy the magical surprise inside each cupcake!
Notes
- Room temperature ingredients help create a smoother batter.
- Espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Practice piping the sorting hat frosting on a plate first to get comfortable with the technique.
- Freeze the Oreo hats thoroughly to make dipping in chocolate easier and neater.
- Adding a little Dutch cocoa powder to colored frostings intensifies the color shades.
- Use gel food coloring to avoid thinning the frosting.
- Store cupcakes in the refrigerator for up to 3 days due to cream cheese frosting and buttercream.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Harry Potter, Sorting Hat, Cupcakes, Chocolate Cupcakes, Cream Cheese Frosting, Themed Cupcakes, Party Dessert
