Description
These Witches Hat Cupcakes are spooky yet delightful treats perfect for Halloween or themed parties. Moist chocolate chip studded black vanilla cupcakes are topped with a light, fluffy green buttercream frosting and finished with adorable homemade witches hat decorations made from Oreo cookies, fondant, and edible glue. The cupcakes are baked to perfection, then creatively decorated to bring a festive touch to your dessert table.
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), as needed for desired colour
For the Frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- 1-2 tbsp milk
- Green food colouring (Wilton gel recommended), as needed for desired colour
For the Witches Hat Decorations:
- 6 oz (175g) black fondant icing
- 6 Oreo cookies, halved with filling scraped out
- 1.5 oz (42g) green fondant icing
- Edible glue
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tray with cupcake liners.
- Make Cupcake Batter: In a large bowl or stand mixer, beat 113g butter and 1 cup sugar on medium-high speed for about 2 minutes until light and fluffy. Add eggs and vanilla extract, mixing well for 1 minute on medium-high. In a separate bowl, mix flour, baking powder, salt, and chocolate chips, ensuring all chips are coated in flour. Gradually add this dry mixture to the wet mixture on low speed, then add 100ml milk and mix until combined. Add black food colouring little by little until batter reaches the desired black color, mixing until smooth and even.
- Fill Cupcake Liners: Using a 2 tbsp cookie scoop or spoon, evenly divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, until the cupcakes are risen and a skewer inserted in the center comes out clean. Remove from the oven and transfer cupcakes to a wire rack to cool completely to prevent liners from peeling.
- Prepare Witches Hat Toppers: On a clean surface or silicone mat, place Oreo halves with the cookie side up. Divide the black fondant icing into 12 equal portions (approx. 3 pea-sized amounts each). Roll each portion into a rough sausage, then shape one end into a point to create a cone. Stand the cone upright on the thicker end and adjust the base to measure about 1/2 inch across. Brush edible glue on the base then adhere the cone to the center of each Oreo half. Cut the green fondant icing into thin strips (~5mm wide) long enough to wrap around the cone’s base. Brush edible glue around the base of the cone and attach the green strip around it, gently pinching to seal. Allow these hats to set for about 30 minutes.
- Make Frosting: In a large bowl or stand mixer, beat 226g butter and 300g powdered sugar on low speed until combined. Increase speed to medium and beat until fluffy. Add 1/2 tbsp milk and green food colouring gradually, mixing until reaching a light, fluffy frosting that will hold its shape but is still pipeable. Add more milk in 1/2 tbsp increments if needed.
- Decorate Cupcakes: Fill a piping bag fitted with an open star nozzle about halfway with the green frosting. Pipe a swirl of frosting on each cooled cupcake.
- Top with Witches Hats: Place one prepared witches hat topper on each frosted cupcake either straight up or at a slight angle as desired.
- Serve or Store: Serve immediately, or store in an airtight container in the refrigerator for up to 1 day (cupcakes remain fresh 3 days refrigerated; Oreo toppers may soften beyond 1 day).
Notes
- Once the black fondant cone is attached to the Oreo, you can leave the tip straight or bend it over to simulate a floppy hat top.
- Use gel food colouring for more vibrant colors with less added liquid.
- Make cupcakes a few hours ahead to save time on party day.
- Store cupcakes chilled and covered to maintain freshness.
- Use a silicone mat or parchment paper when assembling decorations for easy cleanup.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
