Halloween is the perfect time to get creative in the kitchen, and Halloween Witch Hat Cupcakes are a fun and spooky way to add some magic to your dessert spread! These whimsical cupcakes feature colorful buttercream “hair” topped with an Oreo and Hershey’s Kiss witch hat, making them both delicious and visually enchanting.
Not only are they easy to make, but they’re perfect for Halloween parties or a festive family dessert. Pair them with some spooky green punch or a warm cup of cider for a complete Halloween-themed feast. For an extra sweet treat, serve alongside some Candy Corn Popcorn for a crowd-pleasing combo!
These Witch Hat Cupcakes will be the highlight of your Halloween gathering, bringing a mix of playful fun and irresistible flavors to the table!
Halloween Witch Hat Cupcakes
Halloween Witch Hat Cupcakes are a whimsical treat perfect for spooky celebrations! Rich chocolate cupcakes are topped with frosting "hair" and a candy witch hat made from Oreos and Hershey's Kisses, creating a festive and delicious dessert for any Halloween party!
Equipment
- Pastry bags and decorating tips
- Stand mixer or hand mixer
- Muffin tin and cupcake liners
- Whisk
Ingredients
Chocolate Cupcakes
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 large egg
- 1 cup all-purpose flour
- ¾ cup milk
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
Hat decorations
- 16 Hershey Kisses, 1 per cupcake
- 16 Oreo Thins Chocolate Sandwich Cookies, 1 per cupcake
Vanilla Buttercream Frosting
- ½ tsp vanilla extract
- gel food coloring, green and orange
- 1 cup unsalted butter, softened
- 1 tbsp heavy whipping cream, optional
- 1¾ cups powdered sugar
Instructions
For the Chocolate Cupcakes
- Set your oven to 350°F (175°C) and line two muffin tins with cupcake liners and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt and set this mixture aside.
- In another large bowl, use a stand mixer (or a hand mixer) to beat the sugar, vegetable oil, and egg on low speed for about 1 minute.
- While keeping the mixer on low, add in the milk and vanilla extract, mixing for about 1 minute until smooth.
- Gradually add the dry ingredients into the wet mixture, about 1/2 cup at a time.
- Mix until just combined, about 2-3 minutes and avoid overmixing.
- Pour the batter into the prepared muffin tins, filling each liner about halfway.
- Place the cupcakes in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
For the Vanilla Buttercream Frosting
- In a stand mixer (or using a hand mixer), whip the butter and vanilla extract on high speed until the mixture becomes pale and fluffy, about 5-7 minutes.
- Reduce the mixer speed to medium and gradually add the powdered sugar, about 1/2 cup at a time.
- If the frosting becomes too thick, add 1 tablespoon of heavy cream.
- Divide the frosting into two bowls.
- In the larger portion, mix in green food coloring, and in the smaller portion, add orange food coloring until you reach your desired shades.
- Transfer each frosting to its own pastry bag.
- For the green frosting, attach a decorating tip of your choice to create the “hair” effect.
- The orange frosting can be piped using a small hole cut in the pastry bag.
Assembling the Cupcakes
- Using the green frosting, pipe "hair" on top of the chocolate cupcakes.
- Gently press an Oreo Thin into the center of each cupcake.
- Add a small dollop of orange frosting (about the size of a nickel) on top of the Oreo.
- Place an unwrapped Hershey’s Kiss on top of the orange frosting, pressing gently to create the "witch’s hat" with a ring of frosting around its base.
Notes
- If the frosting becomes too thick, adjust with an additional tablespoon of cream.
- You can bake the cupcakes a day in advance and frost them before serving to save time.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 418 kcal |
| Carbohydrates | 35 g |
| Sodium | 144 mg |
| Vitamin A | 404 IU |
| Sugar | 34 g |
| Protein | 3 g |