Description
Delicious Witch Hat Cupcakes featuring moist chocolate cupcakes with a hidden caramel filling, topped with colorful buttercream frosting and edible witch hats made from cookies and cones. These cupcakes are perfect for Halloween parties and are as fun to make as they are to eat.
Ingredients
Scale
- For the Caramel Sauce:
- 1/2 cup granulated sugar (100g)
- 1/4 cup heavy cream (60ml)
- 3 tbsp unsalted butter (42g)
- 1/2 tsp salt
- For the Chocolate Cupcakes:
- 1 cup all-purpose flour (127g)
- 1 cup granulated sugar (200g)
- 1/2 cup unsweetened cocoa powder (33g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk (120ml)
- 1/3 cup vegetable oil (80ml)
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water (120ml)
- For the Buttercream Frosting:
- 1 1/4 cups unsalted butter, softened (282g)
- 4 1/2 cups powdered sugar (562g)
- 1/4 cup heavy cream or milk (60ml)
- 2 tsp vanilla extract
- Yellow, purple, and green food coloring
- For the Witch Hats:
- 2 1/2 cups chocolate or black candy melts (425g)
- 1 cup black sanding sprinkles (200g)
- 14 round chocolate cookies
- 14 mini ice cream cones
Instructions
- Make caramel sauce: Melt sugar in a saucepan, stir in cream, butter, and salt. Let cool until thickened.
- Bake cupcakes: Preheat oven to 350°F (177°C). Mix dry ingredients, then whisk in wet ingredients and hot coffee. Fill liners halfway and bake 18 minutes. Cool completely.
- Prepare buttercream: Beat butter until fluffy, add powdered sugar, cream, and vanilla. Divide and tint purple, green, and yellow.
- Make witch hats: Dip cookies and cones in melted candy melts and sprinkles. Assemble into hats and chill until set. Decorate with colored frosting buckles.
- Assemble: Core cupcakes and fill with caramel. Swirl with purple/green buttercream and top with witch hats.
Notes
- Caramel can be made up to 5 days ahead and refrigerated.
- Witch hats can be assembled 2–3 days early and stored at room temp.
- Use hot coffee in the batter to intensify chocolate flavor.
- Refrigerate finished cupcakes up to 3 days and bring to room temp before serving.
- Customize frosting colors or cupcake flavors for different occasions.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert, Halloween Treats
- Method: Baking, Decorating
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 41g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg