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.
Prep Time35 minutesmins
Cook Time19 minutesmins
Cooling Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: witch hat cupcakes
Servings: 24cupcakes
Author: Beth
Ingredients
Chocolate Cupcakes
2cupsall purpose flour240 grams
¾cupcocoa powdernatural unsweetened or dutch processed cocoa powder, 63 grams
1tspinstant coffee granules such as Folger'soptional
½tspbaking soda
1tspbaking powder
1tspsalt
1stickunsalted butterroom temperature, 1/2 cup
1 ½cupsgranulated sugar
2largeeggs
1cupbuttermilk
½cuphot tap water
Frosting
3sticks unsalted butter1 ½ cups room temperature
1tspvanilla extract
2-3cupspowdered sugar
Dash milk or heavy cream if frosting becomes too thick
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.