More Harry Potter Cupcakes (Including Golden Snitch Cupcakes)
For these Harry Potter cupcakes, I used the same template that I used a couple years ago, seen here. They were such a success last time, I figured I should make them again. Seriously, how cute are these cupcakes?
For the lightening bolts, I mixed some yellow and gold sanding sugar together and sprinkled it on top of white candy melts. I realized that actually a yellow lightening bolt doesn’t make a whole lot of sense in the context of Harry Potter. His lightening bolt is a scar, so it’s clearly not yellow… oh well!
The glasses are made of chocolate candy melts piped on top of a stencil covered with wax paper. They were a bit fragile when removed from the wax paper.
The HP logo was created by downloading a Harry Potter font to make a template. I made the HP the appropriate size, then made the mirror image of them. So when I was making them on the waxed paper, they were backwards. Then I put the yellow candy circle over the letters and when they set up, the HP was readable.
For the golden snitch cupcakes, I just frosted the chocolate cupcake and plopped one of the leftover golden snitches from the golden snitch cake pops I made the other day.
I am taking these cupcakes to a friend’s house tomorrow night. The group of eight of us that are going to the midnight showing of Harry Potter and the Deathly Hallows Part II are meeting up to watch Part I prior to heading out to the movie theatre. I might even whip up some butterbeer for everyone to enjoy!
One Year Ago: Osso Bucco Style Chicken
Three Years Ago: Red, White, and Blue No-Bake Frozen Cupcakes
No real recipe here. Just bake up your favorite cupcakes and frost with your favorite frosting.
Then make candy decorations with some candy melts. I like to tape my template to the counter, then tape a piece of wax paper on top of that. Then I use a piping bag to create my decorations. For the HP logo, I used a toothpick to get the chocolate into the details of the letters.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look fantastic and are so festive!
Oh my, these look divine! I recently made something similar, but with no chocolate – just a pumpkin batter with cream cheese topping. But I definitely think I must try these too.
These are absolutely beautiful!
Look wonderful!
These look awesome. I just wish it made a bigger pan!
They’re pretty rich, but I would imagine you could just double it and make it in a 9×13 pan if you wanted!
I made pumpkin spice brownies on Friday and they were delish so I bet these are EVEN BETTER! Thanks for sharing and I’ll be following your tweaks!
~ingrid
i always make a pumpkin cheesecake in the fall with a ginger cookie crumb crust, but i’m liking the chocolate component in your recipe even more.
oh yum – love pumpkin, and the chocolate/pumpkin combo looks wonderful!
These look great! Is there a way I can make them non-dairy? Something I can sub the cream cheese for? Thanks!
Heather – I’ve had great luck subbing Tofutti Better than Cream Cheese in cheesecake recipes in the past. I think that would definitely work and you could use Earth Balance in the brownie portion. Let me know how it turns out if you try it.
Hi Jenn! I just wanted to let you know that you won the giveaway on my blog last week. I emailed you, but never got a response. Could you email me your mailing address to jennharton@paducah.com. I have to pass it along to myblogspark so they can send you your prize package!
Thanks, Jen…I’ll let you know how they come out!
OH wow these do look delicious! I love all that swirled pumpkin…yum!
Those look amazing!
Wow, I love these! My husband would die of happiness of I made these for him – pumpkin cheesecake is his favorite thing for fall.
They look like tiger fur – very cool! What an interesting flavour combination.
We love these at my house! I like your idea of dark chocolate – I will have to try that next time.
beautiful! And they look so delicious!! I agree I don’t normally think of pumpkin with chocolate… but you have me convinced!
The tops of these are a work of art! Love it!
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
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The side-view shot totally won me over. These look delicious!
This looks so yummy.
I now know what to make for the office potluck!
Those look amazing. I love pumpkin with chocolate, I plan on making these soon.
Your brownies look delicious! I am curious since I would like mine to taste more like pumpkin pie than plain pumpkin should i add pumpkin pie spices or follow your recipe for the spices?
Thanks!
fawkes – There are a decent amount of spices in the pumpkin portion of the batter. I would recommend making is as the recipe states, then taste it before you pour it into the pan. Maybe then add some pumpkin pie spice if you’d like.
I made these over the weekend and they were scrumptious!! I’m not a huge fan of pumpkin but this recipe is now a fall staple. I plan on making them for the family on Thanksgiving…thanks for sharing this!
I made these the other day and they were great! a hit at work! yum! thanks!
I stumbled across your blog from a Facebook friend and made these brownies last night. DELICIOUS!! I doubled the recipe and it does just fit in a 9×13 pan and took about 60 mins to bake. It’s worth the wait for them to be chilled in the fridge. The flavors are even more delicious that way.
Oh YUM! And gorgeous, to boot. I never thought pumpkin and chocolate go together either, until I tried it! 🙂 Now I’m hooked. Good idea to double up on the cheesecake layer…you can never have enough pumpkin cheesecake after all!
Thank you so much for participating in our event! These brownies look amazing. They say Halloween to me for sure!
I made these– now I love them! Will be repeated each fall 🙂
Amazing! I loved these so much I played with them a bit and made cranberry cheesecake brownies for my christmas baking.(I didn’t stumble on to these till christmas.) I’ll let you know when I put those up on my blog! With credit to you of course!
Lexi – cranberry cheesecake brownies sound very intriguing. Can’t wait to see them.
Hi Jen! I made these for Heather@BFM’s (comment listed above) birthday and she loved them! Unfortunately I could not find the Hershey’s Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder. Can you tell me where you found the Hershey’s Special Dark??
Kasey – I have actually had a hard time finding it as well. I had actually all but given up on it until one day it caught my eye at the grocery store. I proceeded to buy all three containers. I would say just keep an eye out for it and good luck!
1/2 cup of flour seems like very little. Is that correct?
Pup – Yes, that is the correct amount of flour. Most brownie batters have very little flour in them.
Just made these- delicious! I only had the milk chocolate powder, so I’m excited to try it again with the special dark powder.
I doubled the recipe and it perfectly filled a 13×9 pan so you might try it. 🙂 And they are amazing. Also I used margerine not butter and found they were more moist. Happy Baking!
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I made these with my nieces and over all they were pretty good, but something about the pumpkin part tasted off. Still, fun and festive to make!