Wow your guests with these spooky Halloween Witch Hat Cupcakes. Chocolate cupcakes with a swirl of green vanilla buttercream and a chocolate covered strawberry hat on top. So fun and tasty too!
Looking for more Halloween themed desserts? Try these recipes that are perfect for Halloween parties: Halloween Pumpkin Cake, Eyeball OREO Truffles, or Peanut Butter Spider Cookies. What's your favorite Halloween recipe?
Why I love these witch cupcakes
• A fun new twist on witch hat cupcakes! I love that there are strawberries instead of sugar cones for the hats.
• This is my favorite chocolate cupcake recipe, so easy to whip up in one bowl.
• They're perfect for your next Halloween party!
• The kids love making this easy treat! It's a great way to get into the Halloween spirit!
What you need
Ingredient notes
Chocolate cake mix or homemade - We made homemade cupcakes for these witches hat cupcakes. The recipe for these decadent chocolate cupcakes is below. If you don't want to make homemade, use your favorite chocolate or devils food cake mix. Or you can make the cupcakes from scratch. Recipe below.
OREO Cookies - The cookies will be the brim of the hat. We used the gluten free OREO cookies. You could also use a generic brand chocolate sandwich cookie or vanilla sandwich cookie.
Candy melts or candy coating - It's easiest to use the black candy melts, if you can find them. If not, try semi-sweet chocolate chips. Or you can use white chocolate or almond bark, then add oil based black food coloring.
How to make these cute witch hat cupcakes
For the cupcakes:
Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside. (Note: Recipe makes 15 cupcakes if using gluten free flour and 20 if using regular flour.)
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, soda and salt. Add the oil, coconut milk, water, eggs and vanilla. Stir until completely combined and batter is smooth.
Scoop batter into prepared pans. (Note: Fill them ⅔ full if you used regular flour as they rise more when baked. Fill ¾ full if you used gf flour.) Bake for 22-25 minutes or until a toothpick inserted in cupcake comes out clean. Remove from oven and let the cupcakes cool completely. Invert pan onto wire rack.
For the buttercream frosting:
Beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, cream and vanilla. Once combined, turn mixer up to medium and beat until smooth. Take out ½ cup of white frosting, color orange and place in pastry bag. For the green icing, add green food coloring gel to remaining frosting and stir to combine. Take out ½ cup green frosting and place into a pastry bag. Pour the rest into a pastry bag with a 1M tip.
For the witch hats:
Wash and dry strawberries. Cut off stems, set aside. Melt candy melts according to package directions. Add 2 teaspoons oil and stir to combine. If too thick, add a little more oil. Dry the strawberries with a paper towel really well and dip into melted candy melts. Place on parchment lined sheet pan (or cookie sheet with raised edges), cut side down. Next, dip OREO cookies in candy melts. Place on sheet pan and immediately place strawberry on top, while still wet. Do this for each cookie, then let the witch hats set. Place in freezer for 10 minutes, if you’re in a hurry.
Decorating cupcakes:
First you frost the cupcakes. Pipe a swirl of green frosting with the 1M tip onto each cooled cupcakes. Place the witch hats on top of the cupcakes. Pipe a green band around hat and pipe the orange buckle on each hat. (Note: You will need to cut a tiny bit off the tip of the pastry bags before piping, you want a smaller hole for the orange icing than the green.)
Expert tips
• As always, it's best to use ingredients that are room temperature. This is a great rule of thumb for most baking recipes.
• Rinse strawberries with water, then dry them really well with paper towels before dipping in chocolate.
• Try purple frosting instead of green frosting on your adorable witch hat cupcakes.
• Store cupcakes uncovered in refrigerator for up to 3 days. Note: Cupcakes are best if served the first day.
Frequently asked questions
How many cupcakes does the recipe make? Recipe makes 15 gluten free cupcakes or 20 regular cupcakes
How long do the strawberries stay fresh? The chocolate covered strawberries will stay fresh up to 3 days, but it's best to serve them at a party the first day.
related recipes
Enjoy your Witch Hat Halloween Cupcakes! Happy Halloween!
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Halloween Witch Hat Cupcakes
Ingredients
For the cupcakes
- 1 ½ cups flour or 210g (all purpose or gluten free)
- ¾ cup unsweetened cocoa powder or 65g
- 1 cup granulated sugar or 200g
- ½ teaspoon baking powder or 3g
- ¼ teaspoon baking soda or 2g
- ¾ teaspoon salt or 6g
- 2 large eggs (room temperature)
- ½ cup vegetable oil or 120ml (I used extra light olive oil)
- ¾ cup unsweetened coconut milk from the can or 177ml
- ¾ cup water or 177ml
- 2 teaspoons vanilla extract or 10ml
For the buttercream
- 4 cups powdered sugar or 16 oz
- 1 cup unsalted butter or 8 oz
- ¼ cup heavy whipping cream or 60ml
- 1 teaspoon vanilla extract or 5ml
- green and orange food coloring gel paste
For the witch hats
- 20 fresh strawberries
- 20 chocolate sandwich cookies (I used gluten free OREOs)
- 12 ounces black candy melts or semi-sweet chocolate chips (I used Wilton candy melts)
- 2 teaspoons vegetable oil or 10 ml (or more if melted chocolate is too thick)
Instructions
For the cupcakes
- Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside. (Note: Recipe makes 15 cupcakes if using gluten free flour and 20 if using regular flour.)
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, soda and salt. Add the oil, coconut milk, water, eggs and vanilla. Stir until completely combined and batter is smooth.
- Scoop batter into prepared pans. (Note: Fill them ⅔ full if you used regular flour as they rise more when baked. Fill ¾ full if you used gf flour.) Bake for 22-25 minutes or until a toothpick inserted in cupcake comes out clean. Remove from oven and let the cupcakes cool completely. Invert pan onto wire rack.
For the buttercream
- Beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, cream and vanilla. Once combined, turn mixer up to medium and beat until smooth. Take out ½ cup of frosting, color orange and place in pastry bag. Add green food coloring gel to remaining frosting and stir to combine. Take out ½ cup green frosting and place into a pastry bag. Pour the rest into a pastry bag with a 1M tip.
For the witch hats
- Wash and dry strawberries. Cut off stems, set aside. Melt candy melts according to package directions. Add 2 teaspoons oil and stir to combine. If too thick, add a little more oil. Dry the strawberries with a paper towel really well and dip into melted candy melts. Place on parchment lined sheet pan (or cookie sheet with raised edges), cut side down. Next, dip OREO cookies in candy melts. Place on sheet pan and immediately place strawberry on top, while still wet. Do this for each cookie, then let the witch hats set. Place in freezer for 10 minutes, if you’re in a hurry.
Decorating cupcakes
- Pipe a swirl of green frosting with the 1M tip onto each cooled cupcakes. Place a witch hat on top of each. Pipe a green band around hat and pipe the orange buckle on each hat. (Note: You will need to cut a tiny bit off the tip of the pastry bags before piping, you want a smaller hole for the orange than the green.)
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