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Witches Hat Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 74 reviews
  • Author: Paula
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Witches Hat Cupcakes are a spooky and delightful treat perfect for Halloween parties. Featuring rich black cupcakes filled with chocolate chips, topped with luscious green buttercream frosting, and decorated with handcrafted witches hats made from black and green fondant over Oreo cookies, these cupcakes combine delicious flavors with charming presentation.

Ingredients

Scale

For the Cupcakes:

  • 1 stick (113g) unsalted butter, at room temperature
  • 1 cup (200g) caster/white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups (210g) plain/all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 cup (175g) milk chocolate chips
  • 1/3 cup + 2 tbsp (100ml) milk
  • Black food colouring (Wilton gel recommended, quantity as needed to achieve desired color, approx. 1/4 of gel pot)

For the Frosting:

  • 2 sticks (226g) unsalted butter, at room temperature
  • 2 1/2 cups (300g) icing/powdered sugar
  • 1-2 tbsp milk, as needed for consistency
  • Green food colouring (Wilton gel recommended, quantity as needed to achieve desired color)

For the Witches Hat Decorations:

  • 6 oz (175g) black fondant icing
  • 6 Oreo cookies, halved and with filling scraped out
  • 1.5 oz (42g) green fondant icing
  • Edible glue

Instructions

  1. Preheat and Prepare: Preheat oven to 180°C (350°F) and line a 12-hole cupcake tray with liners to prepare for baking.
  2. Make Cupcake Batter: In a large bowl or stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs and vanilla extract, scraping sides as needed, and mix for 1 minute until combined.
  3. Combine Dry Ingredients: In a medium bowl, stir together flour, baking powder, salt, and milk chocolate chips until the chips are coated with flour to prevent sinking.
  4. Mix Batter: Add the dry flour mixture into the wet mixture and mix on low speed. Then pour in the milk and continue mixing until fully combined.
  5. Add Coloring: Add black food colouring gradually, mixing until the batter is evenly black and smooth. Approximately 1/4 of the Wilton gel pot will be needed.
  6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full, using a 2-tablespoon cookie scoop for uniformity.
  7. Bake: Place tray in the oven and bake for 18-22 minutes until cupcakes are risen and a skewer inserted into the center comes out clean. Immediately transfer to a wire rack to cool to prevent liners peeling from cupcakes.
  8. Prepare Witches Hats: On a flat surface or silicone pastry mat, place Oreo halves text side up. Divide black fondant into 12 portions (about 3 pea-sized amounts each). Roll each into a sausage shape and then taper one end to create a cone. Stand upright on the thicker end and shape the base to about 1/2 inch diameter.
  9. Attach Hats to Oreos: Brush edible glue on the base of each cone and stick it to the center of each Oreo half.
  10. Add Green Bands: Cut green fondant into strips about 5mm thick and long enough to wrap around the base of each cone. Brush edible glue around the cone base and adhere the green strip, pinching gently to secure. Let set for 30 minutes.
  11. Make Frosting: In a large bowl or stand mixer, mix butter and powdered sugar on low speed until just combined, then increase to medium and beat until frothy. Add 1/2 tablespoon milk, then green food coloring gradually until desired shade is reached. Add more milk in 1/2 tablespoon increments if needed to achieve a light, fluffy, pipeable consistency.
  12. Pipe Frosting: Fill a piping bag fitted with an open star nozzle halfway and pipe a swirl of green frosting atop each cooled cupcake.
  13. Assemble Cupcakes: Place a prepared witches hat decoration on top of each frosting swirl, either straight up or angled as preferred.
  14. Serve or Store: Serve immediately or store in an airtight container in the refrigerator for up to 1 day. Cupcakes can keep chilled for 3 days; however, Oreos will soften over time.

Notes

  • Use a 2-tablespoon cookie scoop to ensure even cupcake sizes for uniform baking.
  • If using gel food coloring, less is needed compared to liquid coloring; add gradually to avoid oversaturation.
  • Allow the fondant witches hats to set for at least 30 minutes for sturdiness before placing on frosting.
  • Store cupcakes refrigerated in an airtight container to maintain freshness. Oreos will soften after a day but cupcakes remain moist for up to three days chilled.
  • These cupcakes can be made a few hours ahead of a party but are best served fresh.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 32 g
  • Sodium: 120 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Find it online: https://piesbypaula.com/witches-hat-cupcakes-recipe/