Witch Hat Cupcakes are fun, festive treats that combine moist cupcakes with adorable edible witch hats made from cookies and chocolate-dipped cones. They’re perfect for Halloween parties, classroom treats, or adding a magical touch to your spooky dessert table!
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Kid-friendly decorating — let everyone make their own hat!
- Moist, delicious cupcakes with a chocolatey crunch.
- Eye-catching and fun for any Halloween celebration.
- Can be made ahead for stress-free party prep.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 chocolate or vanilla cupcakes, baked and cooled
- 1 batch buttercream or your favorite frosting
- 12 chocolate sugar cookies or fudge-striped cookies (for hat brims)
- 12 sugar cones
- 1 cup semi-sweet chocolate chips or candy melts (for dipping)
- Colored decorating icing or sprinkles (optional, for hat bands)
- Halloween sprinkles for topping cupcakes
directions
- Bake cupcakes according to your favorite recipe or box mix. Let cool completely.
- Frost the cupcakes with buttercream using a piping bag or knife. Add Halloween sprinkles if desired.
- In a microwave-safe bowl, melt chocolate chips or candy melts in 30-second intervals until smooth.
- Dip each sugar cone into the melted chocolate, covering completely. Let excess drip off. Place the dipped cone upside down on a parchment-lined tray to set.
- Once set, attach each chocolate-dipped cone to the flat side of a cookie with a dab of melted chocolate to form the witch hat. Let set until firm.
- If desired, use colored icing to pipe a “hat band” around the base of each cone and add sprinkles or candy decorations.
- Place a witch hat on top of each frosted cupcake. Serve and enjoy!
Servings and timing
Servings: Makes 12 cupcakes
Prep time: 20 minutes
Cook time: Varies based on cupcake recipe (~20 minutes)
Decorating time: 20–30 minutes
Variations
- Use chocolate cupcakes for an extra spooky dark base.
- Dip cones in colored candy melts for a bright twist.
- Use colored frosting to match your Halloween theme.
- Add edible glitter or gold dust for a magical effect.
storage/reheating
Store Witch Hat Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerating, let cupcakes come to room temperature before serving for best taste and texture.
FAQs
Can I use store-bought cupcakes?
Absolutely! Save time by using store-bought cupcakes and just decorate them.
How do I keep the cones from getting soggy?
Dip the cones and let them dry completely before assembling to help keep them crisp.
Can I make these ahead of time?
Yes! Assemble the hats a day ahead and place them on the cupcakes just before serving.
What cookies work best for the hat brims?
Fudge-striped cookies, Oreos, or any flat chocolate cookies work well.
How do I decorate the hat band?
Use colored icing, sprinkles, or tiny candies to create a band around the cone base.
Can I use white chocolate instead?
Yes! White chocolate or colored candy melts are fun for colorful hats.
Can kids help with these?
Definitely — kids love dipping the cones and adding decorations.
How do I store leftovers?
Keep them in an airtight container. If the hats get soft, they’ll still taste great!
What frosting works best?
Buttercream holds the hats well, but cream cheese frosting is tasty too.
Do I need to refrigerate these cupcakes?
Only if your frosting requires it — otherwise, they’re fine at room temp for a couple of days.
Conclusion
Witch Hat Cupcakes are a whimsical, spooky addition to any Halloween spread. With their chocolate-dipped cone hats and colorful decorations, they’re sure to wow kids and adults alike. Get creative with colors and sprinkles — these cupcakes are a delicious way to add a little magic to your Halloween celebrations!
PrintWitch Hat Cupcakes
Adorably spooky witch hat cupcakes with moist chocolate cake, fluffy frosting, and fun cookie cone witch hats — perfect for Halloween parties and festive gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chocolate frosting (homemade or store-bought)
- 12 flat chocolate wafer cookies (or chocolate sandwich cookie halves)
- 12 sugar ice cream cones
- 1 cup melted chocolate chips (for dipping)
- Assorted Halloween sprinkles or colored icing for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with buttermilk, mixing until just combined. Do not overmix.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely before decorating.
- Frost cooled cupcakes with chocolate frosting.
- To make witch hats, dip sugar cones in melted chocolate, let excess drip off, and add sprinkles if desired. Place cones upside down on chocolate wafer cookies to create hats. Let chocolate set.
- Place a finished witch hat on each cupcake. Add colored icing or sprinkles around the base of each hat for extra decoration.
Notes
- Use store-bought cupcakes and frosting for a quick version.
- Try adding colored candy melts for more hat colors.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg