Wicked Witch Hat Cupcakes
53 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These Wicked Witch Hat Cupcakes hit hard: moist chocolate crumb boosted by hot coffee, punchy green buttercream, and crisp sugar-cone hats dipped in chocolate with a pop of Tangerine Dream sprinkles.
Perfect for Halloween parties and bake sales, they look showy, assemble fast with no fondant drama, travel like champs, and bring big cocoa flavor that keeps people reaching for seconds.
Ingredients (12 servings)
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Ingredients for the Chocolate Cupcakes:
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- ½ cup unsweetened cocoa powder unsweetened cocoa powder 2.18 oz
- ¾ cup granulated sugar granulated sugar
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- 2 large eggs, room temperature large eggs 2 ct
- ½ cup whole milk whole milk 4 fl oz
- ½ cup vegetable oil vegetable oil
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- ½ cup hot coffee (enhances chocolate flavor) brewed coffee
Ingredients for the Frosting:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 3 cups powdered sugar powdered sugar 13.22 oz
- 2 Tbsp whole milk whole milk 1 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- green food coloring gel (as needed) green food coloring gel 0 oz
Ingredients for Witch Hat Decorations:
- ½ cup semi-sweet chocolate chips semi-sweet chocolate chips 4 oz
- 1 Tbsp coconut oil (for melting) coconut oil 0.5 fl oz
- Mystic Sprinkles Tangerine Dream Mystic Sprinkles Tangerine Dream 3.03 oz
- 12 sugar cones (ice cream cones) sugar cones 12 ct
How to Make Wicked Witch Hat Cupcakes
-
Preheat and prep the pans
Heat the oven to 350 F and line a 12-cup muffin tin with orange cupcake liners for that witchy pop of color.
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Whisk the dry ingredients
In a large bowl whisk flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, and salt until the mixture looks uniform and lump free.
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Add the wet ingredients
Add eggs, milk, oil, and vanilla to the dry ingredients and whisk until just combined with no streaks of flour remaining.
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Stream in the hot coffee
Slowly whisk in the hot coffee to loosen the batter, which should look thin and glossy because that is how you get a moist crumb and deep chocolate flavor.
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Fill and bake
Divide the batter among liners, filling each about two thirds full, then bake for 18 to 22 minutes until the tops spring back and a tester comes out with a few moist crumbs.
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Cool completely
Let cupcakes cool in the pan 5 minutes, move to a rack, and cool fully so the frosting does not slide or melt.
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Make the frosting base
Beat softened butter on medium speed until creamy, add powdered sugar gradually, then beat in milk and vanilla until fluffy and smooth.
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Tint the frosting green
Beat in green gel food coloring a little at a time until you get a bold witch-green shade, and adjust with an extra spoonful of powdered sugar if you need a stiffer piping consistency.
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Melt chocolate for hats
Microwave chocolate chips with coconut oil in 20 to 30 second bursts, stirring between each, until just melted and smooth without overheating.
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Create chocolate brims
On a parchment sheet spoon 12 puddles of melted chocolate about 2.25 to 2.5 inches wide to form hat brims, sprinkle the edges with Mystic Sprinkles Tangerine Dream, and let them start to set until tacky.
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Coat cones and attach
Dip each sugar cone fully in the melted chocolate, let excess drip off, then stand each cone in the center of a chocolate brim and let set at room temperature or chill 5 minutes to firm.
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Pipe and top
Pipe a tall swirl of green frosting on each cupcake using a large round or star tip and gently place a set witch hat on top, adding a little extra frosting around the base if you want a clean seal and extra stability.
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Finish and store
Scatter a few sprinkles on the frosting if you like and store cupcakes at cool room temperature up to 1 day or refrigerate in a covered container up to 3 days, bringing to room temperature before serving.
Substitutions
- No coffee -> hot water + espresso powder
- Use 1/2 cup hot water with 1 to 2 teaspoons instant espresso for the same rich chocolate amplification without brewing coffee.
- Natural cocoa -> Dutch-process cocoa
- Swap equal amounts for a darker color and smoother chocolate vibe while the recipe’s leavening still lifts the crumb nicely.
- Mystic Sprinkles Tangerine Dream -> mix of white and tangerine sprinkles
- Combine bright white and bold tangerine sprinkles to keep the Halloween color punch and crisp texture without losing the playful contrast.
Tips
- Thin batter is correct
- The hot coffee thins the batter so it bakes up plush and moist, so do not add extra flour or you will lose tenderness.
- Use a scoop for even bakes
- Portion with a large cookie scoop so every cupcake bakes in the same time and rises evenly without doming wildly.
- Sift the cocoa and powdered sugar
- Sifting removes lumps that can streak batter and clog your piping tip, which keeps both cake and frosting silky.
- Set the hats before moving
- Let the chocolate brims and cones firm on parchment so you can lift them cleanly without fingerprints or wobble.
- Color control
- Use gel color and build slowly because liquid color loosens frosting and dulls the shade instead of giving you that punchy witch green.
- Anchor with frosting
- Pipe a small frosting ring on the cupcake before placing the hat to act like glue so the cone stays centered during travel.
- Liners matter
- Use thick orange cupcake liners so the color stays vibrant after baking and does not turn patchy from oil seepage.
Nutrition Facts *
| Energy | 569 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 29 | g |
| Carbohydrates | 74 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the middle?
- Overmixing, underbaking, or an oven running cool are the usual suspects, so whisk just to combine, bake until the centers spring back, and confirm 350 F with an oven thermometer.
- My frosting is too soft to pipe, what now?
- Beat in 2 to 4 tablespoons more powdered sugar and chill the bowl 10 minutes, then rewhip until it holds firm peaks and keeps sharp edges.
- The chocolate coating is streaky or dull, how do I fix it?
- Let the melted chocolate cool a minute before dipping, stir well for a smooth emulsion, and avoid moisture or steam which seizes chocolate instantly.
- How do I keep the sugar cones from getting soggy?
- Coat the entire cone in chocolate to create a moisture barrier and store assembled cupcakes uncovered for the first 30 minutes so condensation does not soften the cones.
- Can I make the components ahead?
- Bake cupcakes a day ahead and keep covered at room temp, make hats up to 2 days ahead and store cool and dry, and frost the day you serve for the best texture.
- What if I cannot find Mystic Sprinkles Tangerine Dream?
- Use separate white and tangerine sprinkles and ring them around the brim for the same festive contrast and crunch.
Serving Suggestions
A pinch of cinnamon or a whisper of cayenne in the batter gives the chocolate a sultry warmth that plays great with the bright green frosting.
Serve with cold milk for the kiddos or a strong espresso for the grown-ups, and if you want extra drama drizzle a thin ribbon of salted caramel on the plate so the hats land in a sweet, glossy puddle.
More pairings:
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