How to Make Witch Hat Cupcakes: A Delicious and Spooktacular Recipe

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Looking for a delicious and spooktacular recipe to make this Halloween? Look no further than witch hat cupcakes! These tasty treats are easy to make and will be sure to wow your friends and family. In this blog post, we will show you how to make witch hat cupcakes step by step. So get ready to bake up some fun!

Why do we seem love witch hats?

Is it because they are spooky? Is it because they are pointy? Or is it because they look delicious when made into a cupcake? Whatever the reason, witch hats are always a popular choice for Halloween. And what’s not to love about a cupcake that is both cute and tasty?

Hocus Pocus Cupcakes

Hands down, one of my favorite family-friendly Halloween movies is Hocus Pocus. I mean, what’s not to love about a movie about three witch sisters who are brought back to life on Halloween night? If you’re a fan of the film, then you’ll love these Hocus Pocus-inspired witch hat cupcakes – they are a perfect way to celebrate the sequel!

Harry Potter Witch Hat Cupcakes

How many Harry Potter parties have you been invited to over the last 10 years? One iconic image is the “sorting hat” from the Hogwarts School of Witchcraft and Wizardry.

If you’re looking for a witch hat cupcake that is a little more sophisticated, then these Harry Potter-inspired witch hat cupcakes are perfect for you. Start looking for the perfect witch hat image now and print it off. You will understand why soon.

Why choose these all-frosting witch hat cupcakes?

These are not your average witch hat cupcakes. Most use a pointed ice cream cone to make the hat, like our recipe for ice cream cone witch hat cupcakes. In this version, we make our witch hat cupcake toppers from scratch – using Royal Icing, or frosting.

How to make witch hat cupcakes

Here is a fun cupcake treat for your little goblins. You CAN make the cupcake bases from a mix — it’s OK. The recipe police won’t come after you. This is our recipe, though, to make the chocolate cupcakes from scratch.

Witch Hat Cupcake Toppers

This is the first thing you need to do for these cupcakes – they are made from royal icing and take almost a day to set up.

Royal Icing

Icing Ingredients:

• 2 egg whites
• 1 C powder sugar
• 1/2 tsp cream of tartar
• Black, green, and golden yellow gel food coloring

Icing Directions:

• Combine all ingredients in a mixing bowl on medium speed for 4 minutes. (except for your food coloring).
• If icing is not stiff enough, add 1/4 C powder sugar.
• Spoon 3/4 of the icing in one bowl, and add several drops of black gel food coloring. Stir to mix colors.
• Take 1/4th of the remaining icing, put it in another bowl, adding several drops of golden yellow gel food coloring, mixing it well to blend the color.
• In the third bowl, add the remaining frosting adding the green gel food coloring, stirring to mix well.

Witch’s Hat

Locate a picture of a cartoon witch’s hat on Google. Print the pictures of the witch’s hat in color. Tape these pictures with them on it to a cookie sheet. Tape wax paper (covering the copies of the witch’s hats) to the cookie sheet. Follow the color and features as printed on the paper.

Use a small pastry bag filled with black royal icing and a #2 tip. Start by outlining the witch’s hat first. Fill in the witch’s hat with the black icing, without filling in the band (ribbon) and buckle. Allow this to dry for 30 minutes.

Take the green icing and spoon it into a small frosting bag with a #2 tip. Outline the hat band in green and then fill it in. Allow this to dry for 30 minutes.

Take the golden yellow gel food coloring and spoon it into the frosting bag with another #2 tip. Outline the buckle with the golden yellow, then fill it in.

Allow them to dry for 5-10 hours.

Ensure that the image is dry, gently touch one of them with your finger if it allows you to push in on the icing and allow it to dry more. If the image is dry, it will have a hard feeling, not allowing you to push in on it.

Once your toppers are ready, you can make the cupcakes!

Chocolate Cupcake Ingredients:

• 1 3/4 C Flour
• 2 C Sugar
• 1 C Dark Cocoa
• 1 1/2 TSP Baking Soda
• 1 1/2 TSP Baking Powder
• 1 TSP Salt
• 2 Eggs
• 1 C Whole Milk
• 1/2 C Oil
• 2 TSP Vanilla
• 1 C Boiling Water
• 1 C Mini Chocolate Chips

Cupcake Directions:

• Preheat the oven to 350 degrees.
• Line the cupcake tins with paper liners.
• Mix the flour, sugar, dark cocoa, baking soda, baking powder, and salt in a bowl.
• In a separate bowl, add the eggs, whole milk, oil, and vanilla.
• Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
• Mix all together until fully incorporated.
• Beat for 3 minutes on medium.
• Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
• The batter may be a little runny.
• Fold in mini chocolate chips to the batter.
• Scoop batter into cupcake paper liners until 3/4 full.
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven and allow to cool for 10 minutes.
• Take out of the cupcake pan, and place on a wire rack until completely cooled.

Vanilla Buttercream Frosting

Now it is time to frost the cupcakes and assemble them! Here is my buttercream frosting recipe

Frosting Ingredients:

• 1 C soft unsalted butter
• 4 + C powdered sugar
• 4 TBSP heavy whipping cream

Frosting Directions:

• Cream the butter and powdered sugar until it looks light and creamy.
• If it doesn’t cream, add several drops of the heavy whipping cream until it creams.
• Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready if not, then…
• Add more powder sugar 1/2 C at a time…. mix well.
• Test to ensure that the frosting can make and hold a stiff peak.

Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass. Scoop the vanilla frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating.

Add a 1 mm star tip to your bag.

If you don’t have a piping bag, try a plastic bag with the tip snipped off. Frost the cooled and filled cupcakes.

Twist the open end of the pastry bag to push the frosting to the tip and then frost from the cupcake edges inward to the center of the cupcake.

Cut the wax paper holding the completed witch hat image into squares surrounding the designs. Carefully peel the wax paper off of the back of the images and place the witch hat cupcake topper on the frosted cupcake.

Other fun Halloween Cupcakes

• How to Make the Best Candy Corn Cupcakes
• How to Make Witch Hat Cupcakes the Easy Way
• How to Make Spider Web Cupcakes
• The Best Little Shop of Horror Cupcakes
• Easy Peasy Reeses Chocolate Pumpkin Cupcakes
• Red Velvet Bloody Cupcakes