Witch’s Hat Cupcake Recipe

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I simple ADORE fall and all the fun that it entails!!  Changing leaves, Halloween, Thanksgiving, fall harvest, corn mazes and so much more…I just get giddy {happy dance}

Here is a fun cupcake treat for your little gobblins, you CAN make the cupcakes from a mix — it’s OK. The recipe police won’t come after you 😉

Witch’s Hat Cupcakes

Chocolate Cupcakes

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

Cupcake Directions:

-Preheat 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 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 placing on a wire rack until completely cooled.

Vanilla Frosting

Frosting Ingredients:

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

Frosting Directions:

-Cream the butter and powder 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 make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into the pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost from the cupcake edges inward to the center of the cupcake.

Royal Icing

Icing Ingredients:

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

Icing Directions:

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
-Spoon 3/4’s of the icing in one bowl, 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 cartoon witch’s hat on Google. Print the pictureS of the witch’s hat in color. Tape these pictureS with of 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.
-Using a small pastry bag fill with the 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.
-In the third bowl add the golden yellow gel food coloring spooning it into the frosting bag with another #2 tip. Outline the buckle with the golden yellow then fill it in.
-Allow 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 allow it to dry more…. If the image is dry then it will have a hard feeling not allowing you to push in on it.
-Cut the wax paper holding the completed image into squares surrounding the completed design.
-Once the image is dry, carefully peel the wax paper off of the back of the images.
– Place on the frosted cupcake.

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