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Square image of the witch's hat cupcakes on black plate.
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Easy Chocolate Witch Hat Cupcakes
Prep Time
20 mins
Cook Time
25 mins
 
These super fun and cute witch hat cupcakes are really easy and simple to make. The cupcakes are so moist and chocolaty and the hats are easy to eat and even easier to assemble. It’s so creative that I bet your whole family will love to come together to make this Halloween treat.
Course: Dessert
Cuisine: American
Keyword: halloween cupcakes, witch hat cupcakes
Servings: 12 cupcakes
Author: Jackie
Ingredients
  • 1 cup All-purpose flour
  • ¾ teaspoons Baking powder
  • ¼ cup Cocoa powder
  • ¼ teaspoon salt
  • 1 cup Granulated Sugar
  • ½ cup Oil
  • ¼ cup Milk
  • 1 ½ teaspoons Vanilla extract
  • 1 large Eggs
  • ½ cup boiling water or just use hot coffee
  • 2 tablespoon of espresso or instant coffee powder
For Frosting and Decorating:
  • 1 cup Unsalted Butter Softened
  • 4 ½ cups powdered sugar 1 tablespoon Vanilla extract
  • 4-5 tablespoons milk or cream
  • Green and Orange Gel food color
  • Hershey’s Kisses – 12 pieces
  • Regular Oreo Cookies – 6-8 pieces
  • Orange Sprinkles – 4-5 tbsp
Instructions
  1. Preheat the oven to 350 F / 180 C and line your baking tray with cupcake liners.
  2. In a large bowl, add the flour, baking powder, cocoa powder, salt, and sugar and stir it well.
  3. Now, add oil, milk, vanilla extract, and egg to the flour directly and mix well.
  4. Dissolve the coffee granules into the hot water.
  5. Lastly, add the hot coffee in intervals and keep mixing till you get a smooth consistency.
  6. Scoop out the batter using an ice cream scoop, and fill your liners till ¾ full.
  7. Bake for 20-25 mins or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
For Frosting and Assembling:
  1. In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy. Add vanilla extract, milk, and powdered sugar (in batches) and beat until you get a smooth and fluffy consistency (5-6 min).
  2. Tint ¾th of the frosting with 4-5 drops of green gel food color and tint the rest of the frosting with 3-4 drops of orange gel food color.
  3. Gently separate Oreos in half and scrape off the icing so that you get 2 cookies for each Oreo.
  4. Frost your cupcake with the green frosting first, creating a tower of icing (I am using a large open star tip nozzle for green-colored frosting and for the orange I have just cut the tip of the bag using a clean scissor).
  5. Then on the top, place the Oreo cookie slightly tilted sideways (to create an illusion of a hat).
  6. Apply a little bit of the orange frosting in the center of the Oreo cookie and then stick the kisses on top. Now, carefully pipe orange frosting around the kisses creating a circle.
  7. Sprinkle the orange sprinkles on top for the added decor.
  8. Serve immediately and enjoy! Happy Halloween!!
Recipe Notes

WITCH HAT CUPCAKES stay fresh for 2-3 days when stored in an airtight container in the refrigerator. You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again. (Don’t decorate with hats if you’re planning on storing these cupcakes as the cookies will turn soggy)
Use flavorless oils such as canola oil in cupcakes for the best results.
You can make the cupcakes or use store-bought ones or you can even use a mix.
Adjust the intensity of the colors till you get desired bright shade in the frosting.