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–+ servings

Enchanting Witch Hat Cupcakes to Bewitch Your Taste Buds

Delight your guests with these whimsical Witch Hat Cupcakes, perfect for Halloween celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour provides the perfect base for a fluffy texture
  • 1 cup granulated sugar adds sweetness that complements the rich cocoa
  • 0.5 cups cocoa powder the star ingredient for deliciously chocolatey flavor
  • 1.5 teaspoons baking powder ensures your cupcakes rise beautifully
  • 1 pinch salt enhances the overall flavor of your cupcakes
  • 2 large eggs combines the ingredients and adds moisture
  • 0.5 cups milk keeps the batter smooth and creamy for a delightful bite
  • 0.5 cups vegetable oil helps keep the cupcakes moist and tender
  • 2 teaspoons vanilla extract a must for adding depth to your chocolate flavor
For the Decorating
  • 12 pieces chocolate ice cream cones these become the witch hats and are so easy to use!
  • 1 cup chocolate frosting a rich and creamy topping that makes the cupcakes decadent
  • 1 cup green candy melts perfect for drizzling over the tops to create a magical effect
  • 1 cup sprinkles add a fun, festive touch to complete your Halloween creations

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag
  • Star Tip
  • wire rack

Method
 

Step-by-Step Instructions for Witch Hat Cupcakes
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa powder, baking powder, and salt.
  3. In a separate bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla extract.
  4. Combine the wet and dry mixtures, mixing gently with a spatula until just combined.
  5. Spoon the batter into prepared cupcake liners and bake for 18–20 minutes.
  6. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  7. Frost each cupcake with chocolate frosting using a piping bag fitted with a star tip.
  8. Gently press a chocolate ice cream cone into the frosting on top of each cupcake.
  9. Melt green candy melts and drizzle over the tops of the cones, then sprinkle with festive sprinkles.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2IUCalcium: 2mgIron: 8mg

Notes

Let batter rest for 10-15 minutes before baking for fluffier cupcakes. Store cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze without cones for longer storage.

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