Name: Witches Hat Cupcakes Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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), as needed; 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), as needed; 6 oz (175g) black fondant icing; 6 Oreos, halved and with filling scraped out; 1.5 oz (42g) green fondant icing; Edible glue

If you’re on the hunt for a show-stopping treat that’s as fun to make as it is to eat, you’re going to adore this Witches Hat Cupcakes Recipe. These cupcakes are perfect for Halloween parties or anytime you want a whimsical dessert that wows without fuss. I absolutely love how the chocolatey black batter combined with the green frosting and adorable fondant witch hats turns out every single time — my family goes crazy for them and they always disappear fast!

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Why You’ll Love This Recipe

Fun and Festive: These cupcakes bring a playful Halloween vibe everyone will adore.
Chocolatey Goodness: The milk chocolate chips add melty pockets of yum in every bite.
Customizable Decorating: You can tweak colors and decorations to your heart’s content.
Perfect for Parties: Easy to make ahead and impress a crowd without stress.

A dark black cupcake sits unwrapped on a white marbled surface, showing a moist, textured cake base with small chocolate pieces inside. It has one thick layer of bright green frosting on top, swirled smoothly, and a dark chocolate cookie placed flat on the frosting. On top of the cookie is a pointed black decoration shaped like a witch hat with a green frosting band at its base. In the background, there are more cupcakes with similar green frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients come together to create a moist, chocolaty cupcake with buttery frosting and those charming fondant hats. You don’t need anything fancy, but picking good-quality butter and fresh eggs will really make your cupcakes shine.

Unsalted butter: Room temperature butter whips up beautifully for both the cake and frosting.
Caster sugar: Fine sugar ensures the cupcakes have a soft crumb.
Eggs: Provide structure—using large eggs gives the best balance.
Vanilla extract: Adds that lovely warm aroma.
Plain/all-purpose flour: The backbone of your cupcakes for a tender crumb.
Baking powder: Helps the cupcakes rise nice and fluffy.
Salt: Just a pinch to enhance all the flavors.
Milk chocolate chips: Melty little surprises in the batter.
Milk: Makes the batter smooth and moist.
Black food colouring: I used Wilton gel for deep, even color with minimal product.
Icing sugar (powdered sugar): For silky smooth frosting.
Green food colouring: Like the black, gel works wonders for vibrant frosting.
Black fondant icing: Perfect for shaping the witch hats.
Oreo cookies: Use halved and filling removed for the hat base.
Green fondant icing: For the colored hatbands.
Edible glue: Helps hold the fondant decorations together securely.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Witches Hat Cupcakes Recipe my own by playing with colors and flavors — and you should too! Whether you want to shake things up for a different occasion or cater to dietary needs, there’s always a way to tweak this recipe.

Dairy-Free Version: Swap butter for a vegan margarine and use a plant-based milk; the texture stays moist and delicious.
Flavor Switch-Up: Add a teaspoon of cinnamon or pumpkin spice to the batter for a cozy twist that screams fall.
Alternative Decorations: Use chocolate waffle cones instead of fondant for easier hats that still look amazing.
Color Theme Change: Go with purple or orange frosting and matching hatbands if you want a different Halloween look.

How to Make Witches Hat Cupcakes Recipe

Step 1: Whip Up the Batter

Start by creaming your room-temperature butter and caster sugar together until light and fluffy — this usually takes about 2 minutes with a mixer, and it’s key for a tender crumb. Then, beat in the eggs and vanilla extract until well combined, scraping down the bowl to make sure nothing’s stuck on the sides. Next, toss the flour, baking powder, salt, and chocolate chips in a separate bowl, stirring so the chips get a light dusting of flour (this stops them sinking). Gradually add this to the wet ingredients, mixing on low while pouring in the milk. Finally, add your black food colouring a little at a time until the batter is a rich, even black color — I found a quarter of a Wilton gel pot did the trick. Use a cookie scoop or spoon to fill your cupcake liners about two-thirds full for even baking.

Step 2: Bake and Cool Your Cupcakes

Bake your cupcakes at 350°F (180°C) for 18-22 minutes or until a skewer comes out clean. Don’t overbake! As soon as they’re done, transfer them to a wire rack to cool completely — this stops the liners from peeling away and keeps your cupcakes moist. I learned the hard way that rushing this step leads to crumbling cupcakes, so patience is your friend here.

Step 3: Craft the Witches Hat Decorations

While the cupcakes cool, tackle the fun part: making the witch hats! Lay out Oreo halves, scraping out the creamy filling so you get a flat base. Divide your black fondant into 12 small portions; rolling each into a cone shape takes a bit of practice, but don’t worry if they’re not perfect — that adds to the charm! Use edible glue to stick each cone on top of an Oreo half. Then, roll out thin strips of green fondant to wrap around the base as a “hatband,” securing those with more edible glue. Let these set for about 30 minutes so they firm up nicely before going on the cupcakes.

Step 4: Make the Green Buttercream Frosting

Beat your butter and icing sugar on low until the mixture just starts coming together, then crank it up to medium — this helps achieve a light, fluffy texture. Add milk a little at a time to get just the right consistency for piping. Then add your green food colouring slowly until you hit that perfect witchy shade of green. If you want frosting that holds its shape with a star nozzle, stop adding milk once it’s thick but pipeable.

Step 5: Assemble Your Witches Hat Cupcakes

Fill a piping bag fitted with an open star tip halfway, then pipe a pretty swirl of frosting on each cooled cupcake. Pop your witch hat decorations right on top — straight or tilted, both look great! This is where the magic comes together, and trust me, the kids and adults alike will be enchanted!

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Pro Tips for Making Witches Hat Cupcakes Recipe

Use Room Temperature Ingredients: I discovered this trick makes the batter mix more smoothly, giving you a finer crumb every time.
Coat Chocolate Chips in Flour: Keeps them from sinking to the bottom and gives you chocolate in every bite.
Be Gentle When Folding: Mix just until combined to avoid dense cupcakes — you want them light and fluffy!
Let Fondant Hats Set Well: Don’t skip the setting time or hats might slide off the frosting — patience pays off here!

How to Serve Witches Hat Cupcakes Recipe

The image shows dark chocolate cupcakes with three main layers. The bottom layer is a dark chocolate cupcake in a black paper cup. On top of this is a thick swirl of bright green frosting with a smooth and creamy texture. Sitting on the frosting is a dark chocolate cookie, and on top of the cookie is a small black witch hat made of a smooth material with a bright green band matching the frosting. The cupcakes are placed on a white marbled surface, with a few small chocolate chips scattered around. The focus is on one cupcake in the front, with more cupcakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with just the fondant hats because they’re so adorable, but sometimes I sprinkle edible glitter or use a tiny dash of black sanding sugar on the frosting for a little sparkle — it adds a bit of whimsy without overwhelming the design.

Side Dishes

These cupcakes pair beautifully with a warm apple cider or a rich hot chocolate, especially during chilly fall evenings. For parties, I like to serve them alongside simple fruit skewers or savory finger foods to balance out the sweetness.

Creative Ways to Present

One Halloween, I arranged mine on a cake stand topped with faux spider webs and mini pumpkins — super easy but made the cupcakes look like a real centerpiece. You could also pop them into themed cupcake boxes for gifting or layer the cupcakes on a tiered tray for a party display that’s both spooky and elegant.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cupcakes in an airtight container in the fridge for up to one day to keep the frosting fresh. Just be aware the Oreos under the fondant hats soften after a day or so, but the cupcakes themselves remain moist and delicious for up to 3 days chilled.

Freezing

I’ve frozen the cupcakes before (without the fondant hats on) wrapped tightly in plastic wrap and in an airtight container. When thawed overnight in the fridge, they retain their moist texture and taste great — just add the hats and frosting fresh after thawing for best presentation.

Reheating

Since these are cupcakes, reheating isn’t usually necessary, but if you want them a bit warm, a few seconds in the microwave does the trick — just skip the hats and frosting when warming or you’ll melt them! It’s best to add those afterward at room temperature.

FAQs

Can I use a different cookie instead of Oreos for the witch hat base?

Absolutely! While Oreos work perfectly due to their size and shape, you could swap in sandwich cookies of a similar size or even mini chocolate wafers. Just make sure to scrape out any filling first so the fondant sticks well.
How do I make the black color without food coloring?

While black food coloring is best for achieving that striking dark color, you can deepen the shade by adding extra cocoa powder instead of some of the flour. However, expect the cupcakes to be more chocolatey and less black. Gel food coloring tends to provide the boldest color with less product.
Can I skip the fondant decorations and still make these cupcakes festive?

Definitely! You can simply pipe on green frosting swirls and add little Halloween-themed sprinkles or edible glitter. The cupcakes will still look festive and taste amazing.
What’s the best way to transport these cupcakes?

I recommend using a cupcake carrier or a flat box with cupcake inserts to keep them secure. If you’re traveling a long distance, keep the frosting firm by chilling the cupcakes beforehand.

Final Thoughts

This Witches Hat Cupcakes Recipe has quickly become one of my favorite festive bakes. I love how it combines whimsy with taste — it’s not just a pretty centerpiece but genuinely delicious. If you want a recipe that’s approachable, fun, and guaranteed to impress your guests or family, give this a try. I promise you’ll smile every time you take a bite of these charming, chocolatey cupcakes topped with those cute little witches’ hats. Happy baking!