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Witch Hat Cupcakes

Witch Hat Cupcakes are adorable Halloween treats featuring moist chocolate cupcakes topped with dark, swirled frosting shaped like tiny witches' hats. Decorated with mini cookies or chocolate pieces for the brims, these cupcakes combine rich chocolate flavor with fun, festive presentation, perfect for spooky celebrations. Their playful look makes them a hit with kids and adults alike, turning baking into a magical experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or cake flour for a softer crumb
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs room temperature
  • 1/2 cup milk warm or room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter softened
  • 8 oz cream cheese full-fat, softened
  • 4 cups powdered sugar sifted for smooth frosting
  • black or dark gray food coloring gel for frosting tinting
  • mini cookies or chocolate chips tiny decorations for hat brims

Equipment

  • Muffin tin
  • Paper cupcake liners
  • Electric mixer or whisk
  • Piping bag with star tip
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake liners. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt until well combined. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth and slightly frothy.
  2. Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. The batter should be smooth and slightly thick. Avoid overmixing to keep the cupcakes light and tender.
  3. Using a spoon or scoop, fill each cupcake liner about two-thirds full with the batter. This ensures they have room to rise without overflowing. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are domed and springy to the touch.
  4. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. The cupcakes should be moist, with a rich chocolate aroma and a slightly domed top.
  5. While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the sifted powdered sugar and beat until fluffy. The frosting should be thick enough to hold its shape when piped.
  6. Divide the frosting into two bowls. Tint one portion with the black or dark gray gel food coloring, mixing until the color is uniform. This will be your hat color. Keep the other portion plain or lightly tinted for contrast if desired.
  7. Fit a piping bag with a star tip and fill it with the dark frosting. Pipe a generous swirl onto each cooled cupcake, starting from the center and spiraling outward to create a conical hat shape.
  8. Decorate the base of each hat with mini cookies or chocolate chips, placing them carefully around the frosting to resemble a brim. Use small tweezers or a spoon for precise placement if needed. Add tiny candies or decorations for extra flair if desired.
  9. Once decorated, chill the cupcakes for about 15-20 minutes so the frosting firms up and stays in place. Then, serve your magical witch hat cupcakes and enjoy their festive charm!

Notes

Ensure frosting is well chilled for piping, and avoid overfilling cupcake liners to prevent overflow. For extra fun, add edible glitter or sprinkles for a sparkling effect.