Adorably spooky witch hat cupcakes with moist chocolate cake, fluffy frosting, and fun cookie cone witch hats — perfect for Halloween parties and festive gatherings.
Author:Beth
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
Scale
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.