Wicked Witch Hat Cupcakes (Ready-to-Print Version)
Chocolate cupcakes topped with green buttercream and chocolate-coated witch hats for a festive celebration.
# What You’ll Need:
→ Chocolate Cupcakes
01 -
1 cup all-purpose flour
02 -
½ cup unsweetened cocoa powder
03 -
¾ cup granulated sugar
04 -
½ cup light brown sugar, packed
05 -
1 tsp baking powder
06 -
½ tsp baking soda
07 -
¼ tsp salt
08 -
2 large eggs, room temperature
09 -
½ cup whole milk
10 -
½ cup vegetable oil
11 -
2 tsp pure vanilla extract
12 -
½ cup hot coffee
→ Frosting
13 -
1 cup unsalted butter, softened
14 -
3 cups powdered sugar
15 -
2 Tbsp whole milk
16 -
1 tsp pure vanilla extract
17 -
green gel food coloring, as needed
→ Witch Hat Decorations
18 -
½ cup semi-sweet chocolate chips
19 -
1 Tbsp coconut oil
20 -
Mystic Sprinkles Tangerine Dream
21 -
12 sugar cones
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with orange cupcake liners.
02 -
Whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
03 -
In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract, stirring to combine.
04 -
Gradually add wet ingredients into dry ingredients, mixing until just combined without overmixing.
05 -
Carefully stir in hot coffee until the batter is smooth and glossy, avoiding overmixing to maintain tenderness.
06 -
Evenly divide the batter into liners, filling each about two-thirds full, and bake for 18 to 20 minutes until a toothpick inserted comes out clean.
07 -
Let cupcakes cool in the tin for 5 to 7 minutes, then transfer to a wire rack to cool completely before frosting.
08 -
Beat softened butter until pale and fluffy. Gradually add powdered sugar, then milk and vanilla extract. Incorporate green gel food coloring until the desired shade is achieved.
09 -
Melt chocolate chips with coconut oil until smooth using a microwave or double boiler, stirring frequently.
10 -
Dip each sugar cone into melted chocolate, coating evenly. Let excess drip off, place upright on parchment, and sprinkle with Mystic Sprinkles Tangerine Dream before chocolate sets.
11 -
Allow chocolate-coated cones to firm completely at room temperature.
12 -
Pipe a generous swirl of green buttercream onto each cooled cupcake and gently press a decorated witch hat on top, slightly off-center. Optional: sprinkle additional nonpareils.
# Handy Tips:
01 -
For a dairy-free alternative, substitute whole milk with oat milk and use matcha powder instead of green gel food coloring for natural color and flavor.
02 -
Temper chocolate by heating gently and stirring off heat to increase shine and avoid streaks.
03 -
Use a large star or round piping tip to create distinctive, bold frosting swirls.
04 -
Ensure cupcakes are completely cooled before frosting and decorating to prevent melting.