Witch Hat Cupcakes
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.
Servings: 24 cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- ¾ cup (63g) cocoa powder natural unsweetened or dutch processed cocoa powder
- 1 tsp instant coffee granules such as Folger's optional
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup (113g) unsalted butter 1 stick, room temperature
- 1 ½ cups (297g) granulated sugar
- 2 large eggs
- 1 cup (236ml) buttermilk
- ½ cup (118ml) hot tap water
Frosting
- 1 ½ cup (339g) unsalted butter 3 sticks, room temperature
- 1 tsp vanilla extract
- 2-3 cups (227-339g) 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.2 cups (240g) all purpose flour, 3/4 cup (63g) cocoa powder, 1 tsp instant coffee granules such as Folger's, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
- 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.½ cup (113g) unsalted butter, 1 ½ cups (297g) granulated sugar, 2 large eggs
- 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.1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water
- 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.1 ½ cup (339g) unsalted butter, 1 tsp vanilla extract
- Gradually add the powdered sugar, mixing on low until combined.2-3 cups (227-339g) powdered sugar
- 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.Dash milk or heavy cream if frosting becomes too thick
- 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.Black and green gel food coloring
- Transfer the green frosting into a piping bag fit with a Wilton 32 tip.Piping bag, Wilton 32 Piping Tip
- Transfer the black frosting into a piping bag fit with a Wilton 1A tip.Wilton 1A Piping Tip, Piping bag
- Pipe a single layer of green frosting onto the cupcake.
- Sprinkle green ball sprinkles around the edges of the green frosting.Green nonpareil sprinkles
- 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.