Description

Witches Hat Cupcakes are a fun and festive treat perfect for Halloween or any spooky occasion. These chocolate chip cupcakes are tinted black with food coloring, topped with a fluffy green buttercream frosting, and adorned with handcrafted witches hats made from black and green fondant placed on Oreo cookie bases. The recipe combines creamy frosting with moist, chocolate-studded cupcakes for a deliciously spooky delight.

Ingredients

Units 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 recommended), 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 recommended), as needed

For the Witches Hat Decorations:

6 oz (175g) black fondant icing
6 Oreo cookies, halved and with filling scraped out
1.5 oz (42g) green fondant icing
Edible glue

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Instructions

Preheat and Prepare: Preheat the oven to 180°C (350°F) and line a 12-hole cupcake tray with liners to prevent sticking.
Make Cupcake Batter: In a large bowl or stand mixer, beat 1 stick of butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs and vanilla extract, mixing for 1 minute until well combined.
Mix Dry Ingredients: In a separate bowl, stir together flour, baking powder, salt, and chocolate chips to coat the chips with flour, preventing them from sinking in the batter.
Combine Batter: Gradually add the dry mixture to the wet mixture and mix on low. Then add milk and continue mixing until combined. Add black food coloring gradually until the batter is evenly black and smooth.
Fill Cupcake Liners and Bake: Divide the batter evenly among the liners, filling each about two-thirds full using a 2 tbsp cookie scoop for consistency. Bake for 18-22 minutes until the cupcakes rise and a skewer inserted comes out clean. Cool on a wire rack immediately to prevent liners from peeling.
Create Witches Hat Decorations: While cupcakes cool, prepare the toppers. Place halved Oreos (text side up) on a silicone mat or flat surface. Divide black fondant into 12 small pieces. Roll each into a cone shape about 1/2 inch at the base, tapering to a point. Attach cones to Oreos with edible glue.
Decorate Hat Bases: Cut green fondant into thin strips (~5mm thick), long enough to wrap around the base of each cone. Brush glue on cone bases and secure green strips around, pinching gently. Let set for 30 minutes.
Make Frosting: Beat 2 sticks of butter and powdered sugar on low, then increase to medium until combined. Add 1/2 tbsp of milk and green food coloring bit by bit until desired vibrant green color is reached. Adjust milk to achieve light, fluffy, pipeable consistency.
Pipe Frosting and Assemble: Fill a piping bag fitted with an open star nozzle halfway with frosting. Pipe swirls onto each cooled cupcake. Place a prepared witches hat decoration on top, either straight or at an angle.
Serving and Storage: Serve immediately or store cupcakes in an airtight container in the fridge for up to 1 day. The Oreos soften after a day, but cupcakes will keep up to 3 days chilled.

Notes

After attaching black fondant cones to Oreos, the tips can be kept straight or bent over to create different hat styles.
Using gel-based food colouring is recommended for more vibrant and less watery coloring.
Make sure to cool cupcakes completely before frosting to prevent melting.
Use edible glue sparingly to ensure decorations adhere without excess moisture.

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg