These Sanderson Sister 'Hocus Pocus' Cupcakes Are The Cutest Halloween

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Preheat oven to 375°F and line a baking sheet with parchment paper. Combine the sugar and cinnamon in a small bowl. Unroll crescent rolls onto a cutting board or work surface. Dip a marshmallow in melted butter, then roll in sugar. Reserve any leftover cinnamon sugar mix.

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Halloween Brownies Bites. Preheat oven to 350 degrees F and spray a mini cupcake tin or silicone mini cupcake pan with non-stick cooking spray. Melt the butter in the microwave until melted. Once melted, add the sugar, cocoa power and salt and mix until smooth. Add the vanilla and eggs and combine.

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Preheat oven to 375 degrees. Add butter to a small glass bowl and heat in the microwave for 30 seconds until fully melted. In another small bowl, combine cinnamon and sugar. Prepare a baking sheet with parchment paper. (for easy clean up) Open your cans of crescent rolls and separate the triangles and place onto a plate or piece of parchment.

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The first step is to make the black cocoa cake batter following the recipe card at the bottom of this post. Divide the batter evenly between the prepared cake pans and bake for 20-22 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.

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Unroll the crescent dough and separate into the triangles (along the dough perforations). Next, hold up a white marshmallow. Say: We're going to make disappearing ghosts (the marshmallows represent the ghost). Roll the marshmallow in butter and then in the cinnamon and sugar mixture.

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Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside. In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.

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Mix until just combined. Mix dry ingredients. In a medium bowl, combine the cornstarch, baking soda, salt and bread flour. Add dry ingredients. Slowly add the dry ingredients to the butter and sugar mixture. Mix until there are no dry bits of dough visible. Add the colors. Separate the cookie dough into 3 bowls.

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Prepare two cookie sheets by lining them with parchment paper, a baking mat or non-stick foil. Set aside. Add ¼ cup flour to sugar cookie dough and knead to incorporate. Dust your clean surface with flour. Roll cookie dough into a ball and set it on the dusted surface. Dust the top of the cookie dough with more flour.

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Cupcakes. Preheat oven to 375 degrees F. Line two cupcake pans with paper liners. In a large mixing bowl, combine the water, cocoa powder, and espresso powder. Let them sit for 5 minutes so the chocolate flavor can deepen. In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

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Preheat the oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper. 2. In a medium bowl, mix together the butter, sugar, vanilla, and eggs until combined. Add the cocoa powder, flour, and coffee and stir until just combined. Stir in the chocolate chips, if using.

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Preheat your oven to 400 degrees. Place chilled cookies on a parchment lined baking sheet about 2 inches apart. Bake for 12-14 minutes. Remove from oven and allow to cool for a few minutes on the baking sheet before moving to a wire cooling rack to cool completely. Store in an airtight container.

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Mix in the Dry Ingredients: Add in the baking soda, cornstarch, salt, and just 1 cup of all-purpose flour. Mix on low until combined. Slowly add the rest of the flour, one cup at a time, and mix until there are no more streaks of flour. Color: Separate the dough into three equal portions and place each into a bowl.

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How to Make Hocus Pocus Cauldron Cookies. Place the butter and sugar in a large bowl and beat until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and beat to incorporate, about 2 minutes. In a small separate bowl, whisk together the flour, baking powder and salt.

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1. Preheat the oven to 350 degrees f. 2. Line the bottom of a square 8 inch x 8 inch non stick baking dish with parchment paper. 3. In a large bowl with an electric mixer or stand mixer with paddle attachment; combine brownie mix, water, oil and egg. Mix on medium speed until a smooth brownie batter is formed.

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1. Hocus Pocus Chocolate Covered Strawberries. Strawberries likely taste better than children under normal circumstances, but we're absolutely sure they do when they're coated in chocolate. If only the Sanderson sisters were around during the era of delicious desserts. Photo Credit: @sweetspot.lv. 2.

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STEP 1: In a large mixing bowl, add the all purpose flour, cake flour, cornstarch, baking soda, and salt. Whisk to combine everything. Set aside. STEP 2: Use 1 medium bowl and add white chocolate chips. In another small bowl add Halloween sprinkles. Set aside.