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Witch Hat Cupcakes: 1 Spooky Treat

Witch Hat Cupcakes For

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Create magical Witch Hat Cupcakes for Halloween with this easy and fun recipe. These chocolate cupcakes topped with candy corn hats are perfect for parties and kids.

Ingredients

Scale
  • For the Cupcakes:
  • 1 box Chocolate Cupcake Mix (or your favorite homemade recipe)
  • 3 large Eggs
  • 1/2 cup Oil or Butter (vegetable oil for a lighter version)
  • For the Frosting:
  • 1 container Chocolate Fudge Frosting (store-bought or homemade)
  • 2 cups Powdered Sugar (adjust for consistency)
  • For the Witch Hats:
  • 12 cookies (Oreo or Chocolate Wafer, gluten-free options available)
  • 12 pieces Candy Corn (or chocolate-covered almonds)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare chocolate cupcakes according to mix or recipe instructions. Fill cupcake liners in a muffin tin about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack.
  2. While cupcakes cool, whip chocolate fudge frosting until light and fluffy (2-3 minutes).
  3. For the witch hats, place cookies upside down. Spread frosting on the flat side of each cookie. Gently insert a candy corn into the frosting as the hat tip, ensuring it sticks firmly.
  4. Generously frost the cooled cupcakes with chocolate frosting, creating a mound or swirl.
  5. Carefully place the assembled witch hats on top of each frosted cupcake, pressing gently to secure them.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Use a piping bag for a more elegant frosting application.
  • Experiment with different cookie types for unique hat designs.
  • Secure candy corn firmly into the frosting to prevent hats from falling.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.

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