Description
Witch Hat Cupcakes are whimsical chocolate cupcakes topped with fudge-striped cookies and chocolate kisses to resemble festive witch hats—perfect for Halloween parties or fun baking with kids.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
- Chocolate frosting (homemade or store-bought)
- 24 fudge-striped cookies (or any flat round cookies)
- 24 chocolate kisses (like Hershey’s Kisses)
- Colored icing or gel (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, and baking soda.
- Add the eggs, buttermilk, milk, oil, and vanilla extract. Mix until smooth.
- Gradually stir in hot water until well incorporated; the batter will be thin.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before decorating.
- Frost each cupcake with chocolate frosting.
- Place a fudge-striped cookie, stripes down, on top of each cupcake.
- Add a small amount of frosting to the bottom of a chocolate kiss and press it onto the center of the cookie to form the witch hat.
- Use colored icing or gel to pipe a decorative band around the base of the kiss.
Notes
- Use orange, green, or purple icing for a fun Halloween look.
- Try filling the cupcakes with ganache or jam for a surprise center.
- Edible glitter or sprinkles can add extra sparkle.
- Make mini versions using mini cupcakes and smaller cookies.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg