Add some spooktacular flair to your Halloween party with these adorable Halloween Witch Hat Cupcakes! Perfect for witches and wizards of all ages, these cupcakes are a must-have for any Halloween celebration.
Get ready to brew some enchantment in your kitchen with these delightful Witch’s Hat Cupcakes, just in time for Halloween!
These festive treats feature moist chocolate cupcakes crowned with a swirl of bewitching buttercream frosting and a striped cookie “hat” adorned with a Hershey’s Kiss. Even budding little witches and wizards can join in the fun of making these spellbinding cupcakes that are sure to steal the show at your Halloween gathering.
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Jump to Recipe
Supplies and Equipment:
- Cupcake pans and liners
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Piping bags
- Large star tip (2D)
- Small star tip (for green frosting)
- Parchment paper
- Cooling rack
- Spatula
Ingredients For The Cupcakes:
- 3 cups sugar
- 3 cups flour
- 1 ½ cups cocoa powder
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk
- 1 ½ cups warm water
- ½ cup oil
- 2 teaspoons vanilla
For the Frosting:
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 3-4 tablespoons milk
- Food coloring (purple and lime green)
- Fudge striped cookies
- Hershey’s Kisses, unwrapped
- Sprinkles of choice
How To Make Halloween Witch’s Hat Cupcakes
- Preheat the oven to 350 degrees. Line cupcake pans with liners or spray them with non-stick spray. Set aside.
- In the bowl of a stand mixer, combine all the dry ingredients for the cupcakes. Whisk to combine.
- Add in all the liquid ingredients and combine well. Mix for about 2 minutes at medium speed to ensure there are minimal clumps.
- Fill each cupcake cavity approximately ⅔ – ¾ full.
Bake for approximately 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool completely before decorating.
To make the frosting, in the bowl of a stand mixer, combine the softened butter, salt, vanilla, and half of the powdered sugar. Mix on low speed until combined.
Add in the remaining powdered sugar and about half of the milk. Mix on low until combined. Bump up the speed to high for an additional minute or until the frosting is light and fluffy. Only add the remaining milk if the mixture appears dry and crumbly.
Divide the frosting between two bowls – ¾ of the frosting to be tinted purple and the remaining ¼ to be tinted lime green.
Transfer the frosting to piping bags fitted with star tips. Use a large 2D tip for the purple and a smaller star tip for the green.
Lay out all the striped cookies with the solid chocolate side facing upwards.
Pipe a small dollop of green frosting on the bottom of each Hershey’s Kiss and press it onto the striped cookie right in the center to cover the hole. Some frosting may ooze out the sides – that’s okay. Repeat for each “hat.”
With the small green frosting bag, pipe around the base of the Hershey’s Kiss to create a “ribbon.” Immediately follow up with sprinkles to make them stick in place. Repeat for all the remaining “hats.”
With the purple frosting, pipe a flat spiral (or rosette) on each cupcake, starting in the center and working your way out.
Top each frosted cupcake with a cookie hat and gently press it into place.
These Witch’s Hat Cupcakes are a bewitching addition to any Halloween celebration. Easy to make and utterly delightful, they’ll put a spell on your taste buds.
Enjoy them at your spooky gathering and store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. Get ready to conjure up some sweet magic this Halloween!
More Halloween cupcake recipes:
Halloween Witch Hat Cupcakes
Equipment
- Supplies and Equipment Needed:
- – Cupcake pans and liners
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Piping bags
- – Large star tip (2D)
- – Small star tip (for green frosting)
- Parchment Paper
- – Cooling rack
- Spatula
Ingredients
Ingredients:
For the cupcakes:
- 3 cups Sugar
- 3 cups Flour
- 1 ½ cups Cocoa powder
- 4 Eggs
- 2 tsp Baking powder
- 1 tsp Salt
- 1 ½ cups Milk
- 1 ½ cups Warm water
- ½ cup Oil
- 2 tso Vanilla
For the Frosting:
- – 1 cup unsalted butter softened
- – 1 teaspoon salt
- – 1 teaspoon vanilla
- – 4 cups powdered sugar
- – 3-4 tablespoons milk
- – Food coloring purple and lime green
- – Fudge striped cookies
- – Hershey’s Kisses unwrapped
- – Sprinkles of choice
Instructions
Directions:
- Preheat the oven to 350 degrees. Line cupcake pans with liners or spray them with non-stick spray. Set aside.
- In the bowl of a stand mixer, combine all the dry ingredients for the cupcakes. Whisk to combine.
- Add in all the liquid ingredients and combine well. Mix for about 2 minutes at medium speed to ensure there are minimal clumps.
- Fill each cupcake cavity approximately ⅔ – ¾ full.
- Bake for approximately 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool completely before decorating.
- To make the frosting, in the bowl of a stand mixer, combine the softened butter, salt, vanilla, and half of the powdered sugar. Mix on low speed until combined.
- Add in the remaining powdered sugar and about half of the milk. Mix on low until combined. Bump up the speed to high for an additional minute or until the frosting is light and fluffy. Only add the remaining milk if the mixture appears dry and crumbly.
- Divide the frosting between two bowls – ¾ of the frosting to be tinted purple and the remaining ¼ to be tinted lime green.
- Transfer the frosting to piping bags fitted with star tips. Use a large 2D tip for the purple and a smaller star tip for the green.
- Lay out all the striped cookies with the solid chocolate side facing upwards.
- Pipe a small dollop of green frosting on the bottom of each Hershey’s Kiss and press it onto the striped cookie right in the center to cover the hole. Some frosting may ooze out the sides – that’s okay. Repeat for each “hat.”
- With the small green frosting bag, pipe around the base of the Hershey’s Kiss to create a “ribbon.” Immediately follow up with sprinkles to make them stick in place. Repeat for all the remaining “hats.”
- With the purple frosting, pipe a flat spiral (or rosette) on each cupcake, starting in the center and working your way out.
- Top each frosted cupcake with a cookie hat and gently press it into place.
Notes
Only fill the cupcake liners about ⅔ – ¾ full to prevent overflowing.
We like Hershey’s dark chocolate cocoa, but any variety will work here.
This chocolate cake recipe is very versatile and pairs well with tons of different frosting flavors and toppings.
Piping bags with a 2D (large star) tip is used, but any would work here. A ziploc could be substituted as well.
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