These Witch Hat Cupcakes are an easy Halloween dessert made with blacked out chocolate cupcakes, green tinted vanilla buttercream and a tasty witch’s hat! This recipe can easily be doubled to serve at your next Halloween party!
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Oh, how I love October. My birthday, Thanksgiving in Canada, and HALLOWEEN! Halloween is without my favourite holiday of the year! I’m obsessed with everything horror themed, and the candy/desserts are a delicious bonus.
Witch Hat Cupcakes
These Witch Hat Cupcakes are made with a black chocolate cupcake, vanilla buttercream and easy witch hats. Honestly, I had no plans on posting these to the blog. I created an Instagram account to share any random creative cakes, cupcakes and desserts I make for fun, and these cupcakes were one of them.
But then I realized that it’s already October and I haven’t even posted a Halloween recipe yet — how tragic! Since these cupcakes were already made, I thought I’d just share them with you guys.
Black Chocolate Cupcakes
I took my favourite chocolate cupcake recipe and replaced some of the cocoa to give them their super black colour! Making the cupcakes is as simple as mixing the dry ingredients in one bowl and the wet ingredients in another, then combining them together.
You don’t have to strictly use this cupcake recipe for these cupcakes. Feel free to use any of my cupcake recipes as a base!
Tinted Green Vanilla Buttercream
For the frosting, I made a simple vanilla buttercream and tinted it using leaf green gel food colouring to create the colour of the wicked witch!
Butter, powdered sugar, vanilla, heavy cream and a bit of salt all whipped together to create a light and creamy buttercream! You can even add some mint extract and make these cupcakes mint chocolate flavoured!
How to Make Witch Hat Cupcakes
The assembly process for these witch hat cupcakes is very simple. Start by piping a rosette onto each cupcake. Then dip the top and sides into sprinkles! These are the sprinkles I used, but you could create a simple sprinkle mix by combining equal amounts of green, purple, black and white sprinkles.
Pipe a final swirl of frosting on top of the sprinkle base, then decorate with nonpareils. I used Halloween coloured nonpareils I found at my local cake supply store, but if you can’t find any, feel free to leave the swirls plain.
Now we can’t have witch hat cupcakes without the witch hats! The witch hats are made in 5 easy steps.
- Split the oreos
- Remove the cream filling
- Pipe a dollop of frosting into the centre of the Oreo wafer.
- Add some sprinkles, if you’d like
- Press a Hershey’s kiss on top.
I made about 20 of them in under 5 minutes, they’re that simple! Just place them onto the witch’s swirly head and you’re done!
These Witch Hat Cupcakes are such a perfect last minute Halloween treat, because they’re so easy to throw together and require very few simple ingredients. Easy enough for the kids to help make, but fancy enough to impress your guests!
Did you make these Witch Hat Cupcakes? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let’s get baking!
Black Chocolate Cupcakes:
- 1 and 1/2 cups (193g) All purpose flour
- 1 and 1/2 cups (295g) granulated Sugar
- 1/2 cup (35g) unsweetened cocoa powder
- 1/4 cup (22g) black cocoa powder
- 1 and 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 tsp salt
- 2 large Eggs, room temperature
- 1/2 cup (99ml) Vegetable oil
- 3/4 cup (160ml) buttermilk, room temperature
- 2 tsp Pure Vanilla Extract
- 1/2 cup (120ml) hot coffee or boiling water
Green Vanilla Buttercream:
- 1 cup (227g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 1 tsp vanilla extract
- 2-3 Tbsp whole milk or heavy whipping cream, room temperature
- 1/4 tsp salt, or to taste
- Leaf green gel food colouring
- 2 cups Witch Sprinkle Mix
- 10 Oreos, split (filling removed)
- Green Vanilla buttercream (recipe above)
- 19 Hershey’s kisses
For the Black Chocolate Cupcakes:
- Preheat the oven to 350 degrees F (177C), and line 1 standard cupcake pans with paper liners. Line a second pan with 7 liners, this recipe makes about 19 cupcakes.
- In a large mixing bowl, sift flour, Cocoa Powder, Baking powder, Baking soda and salt. Whisk to combine.
- In a measuring cup, whisk together the eggs, both sugars, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
- Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.
- Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely before frosting.
For the Green Vanilla Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy (about 5-6 minutes).
- Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream, vanilla and salt and beat until combined.
- Add the remaining powdered sugar one cup at a time and mix on low until combined.
- Once the sugar is combined, add a few drops of green gel food colouring.
- Increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.
For the Witch Hats:
- Split Oreos in half and remove the cream filling. Place them on a plate top side up.
- Transfer about 1/4 cup of the green frosting to a small ziploc bag and snip off a small corner.
- Pipe a dot of frosting in the centre of the Oreo and place a Hershey's kiss on top, pressing down so some of the green frosting squeezes out. Transfer to the refrigerator until ready to assemble.
- Transfer buttercream to a piping bag fitted with a large star tip. Pipe an even layer of frosting onto each cupcake.
- Dip the tops into the sprinkles (see notes) rotating to cover the sides.
- Pipe a swirl on top of the sprinkle base. Top with a witch hat. Enjoy!
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- I used this sprinkle mix, but you can easily create your own using a variety of green, purple, black and white sprinkles!
- Feel free to decorate the rim around the witch’s hat with Halloween themed sprinkles, like these Halloween nonpareils.
- Make ahead: (1) Witch hats can be made ahead of time and stored in the refrigerator until ready to use. (2) Cupcakes can be made at least 2 days ahead of time and stored in an airtight container at room temperature. (3) Buttercream can be made ahead of time and stored in an airtight container in the refrigerator until ready to use. Bring to room temperature, then re-whip for about 2-3 minutes.
- I used these black cupcake liners and this black cocoa powder.
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Nutrition Information:Yield: 19 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 178mgCarbohydrates: 35gFiber: 0gSugar: 29gProtein: 2g
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