Description
These Witches Hat Cupcakes are a spooky and fun treat perfect for Halloween or any themed party. Featuring rich black chocolate chip cupcakes dyed with black food coloring, topped with fluffy green buttercream frosting, and adorned with adorable handmade witch hat decorations crafted from black and green fondant on Oreo bases. Moist, flavorful, and visually impressive, these cupcakes combine classic chocolate flavors with creative decoration for a festive dessert that’s sure to impress.
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), as needed
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), as needed
For the Witches Hat Decorations:
- 6 oz (175g) black fondant icing
- 6 Oreos, halved and with filling scraped out
- 1.5 oz (42g) green fondant icing
- Edible glue
Instructions
- Preheat and Prepare: Preheat your oven to 180C/350F and line a 12-hole cupcake tray with cupcake liners.
- Cream Butter and Sugar: Place the butter and sugar into a large bowl or the bowl of your stand mixer. Beat on medium-high speed for about 2 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture. Scrape down the sides of the bowl as needed and mix on medium-high speed for about 1 minute until well combined.
- Coat Chocolate Chips: In a separate bowl, combine the flour, baking powder, salt, and chocolate chips. Stir until the chocolate chips are fully coated in flour to prevent sinking during baking.
- Combine Dry and Wet Ingredients: Gently tip the flour and chocolate chip mixture into the egg mixture. Mix on low speed while gradually adding the milk. Stir until the batter is smooth and well combined.
- Color the Batter: Add black food coloring a little at a time, mixing thoroughly after each addition until the batter reaches your desired black color. Approximately 1/4 of a Wilton gel pot is typically enough.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Use a 2-tablespoon scoop to ensure even portions.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes, or until the cupcakes have risen and a skewer inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool to prevent liners from peeling.
- Prepare Witch Hat Toppers: While cupcakes cool, set up a workspace with halved Oreos placed text side up on a flat surface or silicone mat.
- Shape Black Fondant Hats: Divide the black fondant into 12 equal pieces. Roll each piece into a sausage shape, tapering one end to form a point. Stand each cone upright and shape the base to about 1/2 inch in diameter.
- Attach Hats to Oreos: Brush edible glue onto the base of each fondant cone and stick it to the center of each Oreo half.
- Add Green Fondant Bands: Cut green fondant into thin strips (~5mm wide and long enough to circle the base). Brush edible glue around the base of cones, then place a green strip around, pinching gently to close.
- Set the Decorations: Allow the witch hat decorations to set for about 30 minutes.
- Make the Frosting: Beat together butter and icing sugar at low speed until combined, then increase to medium and beat until smooth. Gradually add milk and green food coloring a little at a time to tint the frosting to a vibrant green color while maintaining pipeable consistency.
- Pipe Frosting on Cupcakes: Fill a piping bag fitted with an open star nozzle about halfway with frosting. Pipe a swirl atop each cooled cupcake.
- Top with Witch Hats: Place a finished witch hat decoration on top of each frosted cupcake, straight or angled according to preference.
- Serve or Store: Serve immediately or store in an airtight container in the refrigerator. Cupcakes keep for up to 3 days chilled; decorations keep best if consumed within 1 day to avoid softening.
Notes
- Once the black fondant is attached to the Oreo, you can leave the tip of the hat straight or gently bend it for added character.
- You can prepare the cupcakes a few hours ahead of serving and refrigerate, but consume the decorations within a day to maintain crunchiness.
- Using a cookie scoop ensures uniform cupcake sizing and even cooking.
- Gel food coloring is recommended as it requires less quantity and does not thin the batter or frosting.
- Edible glue can be substituted with a small amount of water if unavailable, but glue offers better adhesion for fondant.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
