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These bold and vibrant witch hat cupcakes will wow and impress at Halloween parties! No need to be a pro baker to make these moist chocolate Halloween treats either, thanks to my easy step-by-step instructions below.
Perfect for your next Halloween party!
I am in love with these cute witch hat cupcakes! Even better, these cupcakes don’t skimp on taste because they’re made with moist, rich chocolate cupcakes and my delicious and easy homemade frosting recipe.
These cupcakes wow with their appearance and taste, making them the perfect easy Halloween treats!
If you want to make a dessert to get your family in the Halloween spirit, decadent chocolate cupcakes with cute little witch hats on top of the cupcakes will do the trick! These adorable witch hat cupcakes are an easy treat that are perfect for a Halloween party, bake sale, or just because you want to make Halloween an even more fun holiday!
Why You’ll Love These Witch Hat Halloween Cupcakes
- Perfect spooky treat for Halloween
- Loved by kids and adults!
- Moist chocolate cupcakes
- Easy homemade frosting
What You’ll Need for Witch Hat Cupcakes
These adorable cupcakes are the perfect treat for Halloween. This cupcake recipe uses simple ingredients and is paired with an easy homemade vanilla frosting. Get the full recipe with measurements and instructions in the recipe card below.
Chocolate Cupcakes
- All purpose flour
- Cocoa powder: natural unsweetened or dutch processed cocoa powder
- Instant coffee granules: such as Folger’s (optional)
- Baking soda
- Baking powder
- Salt
- Unsalted butter: be sure to leave time to let butter reach room temperature!
- Granulated sugar
- Eggs
- Buttermilk
- Hot tap water
Frosting
- Unsalted butter: be sure to leave time to let butter reach room temperature!
- Vanilla extract
- Powdered sugar
- Milk or heavy cream: if frosting becomes too thick
Extras
- Piping bag
- Black and green gel food coloring
- Green nonpareil sprinkles (small and large)
- Wilton 1A Piping Tip
- Wilton 32 Piping Tip
How to Make these Witch Cupcakes
You can make these easy witch hat cupcakes at home with little to no baking experience when you follow my simple steps below. Get the full recipe with ingredients and measurements in the recipe card below.
Chocolate Cupcakes
- Prep. Preheat the oven to 350º F. Line a muffin pan with cupcake liners.
- Combine dry ingredients. In a medium bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
- Combine wet ingredients. In a large bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.
- Combine all ingredients. Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Bake. Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely (I like to cool them on a wire rack) before adding the frosting.
Frosting
- Mix butter and vanilla. In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
- Add sugar. Gradually add the powdered sugar, mixing on low until combined.
- Add food coloring. If you want to add food coloring, do so now.
- Taste and adjust as needed. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
- Optional: If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Dye frosting. Divide the frosting into 2 bowls, dye one bowl green and the other black.
- Prep green frosting bag. Transfer the green frosting into a piping bag fit with a Wilton 32 tip.
- Prep black frosting bag. Transfer the black frosting into a piping bag fit with a Wilton 1A tip.
- Pipe green frosting. Pipe a single layer of green frosting onto the cupcake.
- Add sprinkles. Sprinkle green ball sprinkles around the edges of the green frosting.
- Frost cupcakes. Using the black frosting, start in the center of the cupcake and pipe a wide flat circle, this is the brim of the witch’s hat.
- Pipe hat. Then pipe the remaining hat by applying pressure to the bag, gently lifting and lowering the bag to create the creases in the hat. As you get to the top of the hat, let off pressure and slowly allow the frosting to come to a peak. Repeat with the remaining cupcakes.
Storing & Freezing Suggestions
Due to the witch-hat frosting, these homemade cupcakes are best enjoyed the day they are made. If you do have leftovers, they can be stored in a covered container on the counter for up to 2 days.
If you want to make them in advance, for best results, I recommend baking the cupcakes a day or two ahead and just adding the frosting and sprinkles soon before serving.
Want to make an assortment of easy Halloween Cupcakes?
Check out all of these fun Halloween cupcake recipes!
- Frankenstein Cupcakes
- Mummy Cupcakes
- Eyeball Cupcakes
- Pumpkin Patch Cupcakes
- Spider Web Cupcakes
- Ghost Cupcakes
- Spider Cupcakes
More Witch Recipes
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Witch Hat Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups all purpose flour, 240 grams
- ¾ cup cocoa powder, natural unsweetened or dutch processed cocoa powder, 63 grams
- 1 tsp instant coffee granules such as Folger’s, optional
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature, 1/2 cup
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup hot tap water
Frosting
- 3 sticks unsalted butter, 1 ½ cups room temperature
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
Extras
- Piping bag
- Black and green gel food coloring
- Green nonpareil sprinkles, small and large
- Wilton 1A Piping Tip
- Wilton 32 Piping Tip
Instructions
Chocolate Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
- Gradually add the powdered sugar, mixing on low until combined.
- If you want to add food coloring, do so now.
- Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
- If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Divide the frosting into 2 bowls, dye one bowl green and the other black.
- Transfer the green frosting into a piping bag fit with a Wilton 32 tip.
- Transfer the black frosting into a piping bag fit with a Wilton 1A tip.
- Pipe a single layer of green frosting onto the cupcake.
- Sprinkle green ball sprinkles around the edges of the green frosting.
- Using the black frosting, start in the center of the cupcake and pipe a wide flat circle, this is the brim of the witch’s hat.
- Then pipe the remaining hat by applying pressure to the bag, gently lifting and lowering the bag to create the creases in the hat. As you get to the top of the hat, let off pressure and slowly allow the frosting to come to a peak. Repeat with the remaining cupcakes.
