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Witch Hat Chocolate Cupcakes decorated for Halloween

Witch Hat Chocolate Cupcakes

These playful cupcakes are a whimsical Halloween treat, featuring a rich chocolate flavor with a fun presentation that kids will love.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 cupcakes
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-purpose flour Gives structure and tenderness.
  • 1/2 cup Unsweetened cocoa powder Provides deep chocolate flavor.
  • 1/2 teaspoon Baking powder Leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Granulated sugar Adds sweetness.
  • 3/4 cup Vegetable oil Keeps the crumb moist.
  • 1 large Egg Binds ingredients together.
  • 3/4 cup Milk Hydrates the dry ingredients.
  • 1 teaspoon Vanilla extract Flavor enhancer.
Frosting Ingredients
  • 1 cup Unsalted butter (softened) Smooth base for frosting.
  • 1 3/4 cups Powdered sugar Sweetens and thickens frosting.
  • 1 tablespoon Heavy whipping cream (optional) Loosens frosting consistency.
  • Gel food coloring (Green and orange) For decorating.
Topping Ingredients
  • 16 Oreo Thins Creates the witch's hat top.
  • 16 Hershey’s Kisses Forms the peak of the hat.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a muffin tin with 16 cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat together the sugar, vegetable oil, and egg until glossy.
  4. Mix in the milk and vanilla until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
  6. Fill the cupcake liners halfway and bake for 20–25 minutes.
Frosting
  1. Whip the softened butter and vanilla until fluffy, then gradually add the powdered sugar.
  2. If needed, add heavy cream to adjust the consistency.
Assembly
  1. Tint portions of frosting green and orange using gel food coloring.
  2. Pipe the green frosting onto each cooled cupcake in a hair pattern.
  3. Top each swirl with an Oreo Thin and pipe an orange ring, then press a Hershey's Kiss into the center.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely and freeze unfrosted for ease of storage.