These easy and festive Witch’s Hat Chocolate Cupcakes are perfect for Halloween! They’re made with moist chocolate cupcakes, a swirl of buttercream frosting, and a striped cookie “hat” topped with a Hershey’s Kiss.
The best part: they are made with my favorite color- purple! They’re so simple to make even your kids can help, and they’re sure to be a hit at your next Halloween party.
More Fun Halloween Cupcakes:
Green Slime Cupcakes: These fun Halloween cupcakes are perfect for any party. Plus, they’ll add some extra spookiness to your celebration. So go ahead and try out this Green Slime Cupcake recipe – you won’t be disappointed!
Halloween Sprinkle Cupcakes: Halloween is a great excuse to make fun and colorful cupcakes! These Halloween Sprinkle Cupcakes will delight everyone with all the fun sprinkles and colors.
Severed Finger Cupcakes: For a spooky fun Halloween treat, these Severed Finger Cupcakes are just the thing! Oh, my! They look almost real, don’t they?! Not only are they delicious, but they will also be the talk of the party!
Spooky Purple Cupcakes: Halloween and the color purple are 2 of my favorite things! That’s what makes this Spooky Purple Halloween Cupcake recipe so fun!
Witch’s Hat Chocolate Cupcake Ingredients:
Cupcake Ingredients:
- 3 c. sugar
- 3 c. flour
- 1 ½ c. cocoa powder
- 4 eggs
- 2 t. Baking powder
- 1 t. Salt
- 1 ½ c. milk
- 1 ½ c. warm water
- ½ c. oil
- 2 t. Vanilla
Frosting and Topping Ingredients:
- 1 c unsalted butter, softened
- 1 t salt
- 1 t vanilla
- 4 c powdered sugar
- 3-4 T milk
- Food coloring – purple and lime green (we used some yellow to create a bright lime green)
- Fudge striped cookies
- Hershey’s kisses, unwrapped
- Sprinkles of choice
Witch’s Hat Chocolate Cupcake Directions:
Preheat the oven to 350 degrees. Line cupcake pans with liners or spray with non-stick spray. Set aside.
In the bowl of a stand mixer, combine all the dry ingredients. Whisk to combine.
Add in all the liquid ingredients and combine well – mix for about 2 minutes at medium speed to ensure there are minimal clumps.
Fill each cupcake cavity approximately ⅔ – ¾ full.
Bake for approximately 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before decorating.
To make the frosting
In the bowl of a stand mixer, combine the softened butter, salt, vanilla and half of the powdered sugar. Mix on low speed until combined.
Add in the remaining powdered sugar and about half of the milk. Mix on low until combined. Bump up the speed to high for an additional minute or until the frosting is light and fluffy. Only add the remaining milk if the mixture appears dry and crumbly and then mix again.
Divide the frosting between two bowls – ¾ of the frosting to be tinted purple and the remaining ¼ to be tinted lime green.
Once mixed, transfer the frosting to a piping bag fitted with a star tip. We used a large 2D tip for the purple and a smaller star tip for the green.
Lay out all the striped cookies so that the solid chocolate (underside of the cookie) is facing upwards.
Pipe a small dollop of green frosting on the bottom of each Hershey’s kiss and press onto the striped cookie right in the center to cover the hole. Some will ooze out the sides – that’s okay. Repeat until you have made enough hats for each of the cupcakes (24-36-ish).
With the small green frosting bag, pipe around the base of the Hershey’s kiss to create a “ribbon” that you’d see on a hat – immediately follow up with the sprinkles so they stick in place. Repeat with all the remaining “hats.”
With the purple frosting, pipe a flat spiral (or rosette) on each cupcake.
Start in the center and use steady, even and gentle pressure to squeeze just enough frosting to cover the surface of the cupcake.
Top with the cookie hat and gently press into place.
Enjoy!
FAQs:
- When baking the cupcakes, only fill the cupcake liners about ⅔ – ¾ full to prevent overflowing.
- I used Hershey’s dark chocolate cocoa, but any variety will work here.
- Be sure to save this recipe! This chocolate cake recipe is versatile and pairs well with many different frosting flavors and toppings.
- Piping bags with a 2D (large star) tip are used, but any would work here. A Ziploc could be substituted as well.
- Storage – cupcakes can be stored in an airtight container for 3 days in the fridge or frozen for 3 months.
Print the Recipe:
Witch’s Hat Chocolate Cupcakes
These easy and festive witch's hat cupcakes are perfect for Halloween! They're made with moist chocolate cupcakes, topped with a swirl of buttercream frosting and a striped cookie "hat" topped with a Hershey's Kiss
Ingredients
- Cupcakes -
- 3 c. sugar
- 3 c. flour
- 1 ½ c. cocoa powder
- 4 eggs
- 2 t. Baking powder
- 1 t. Salt
- 1 ½ c. milk
- 1 ½ c. warm water
- ½ c. oil
- 2 t. Vanilla
- Frosting -
- 1 c unsalted butter, softened
- 1 t salt
- 1 t vanilla
- 4 c powdered sugar
- 3-4 T milk
- Food coloring - purple and lime green (we used some yellow to create a bright lime green)
- Fudge striped cookies
- Hershey’s kisses, unwrapped
- Sprinkles of choice
Instructions
- Preheat the oven to 350 degrees. Line cupcake pans with liners or spray with non-stick spray. Set aside.
- In the bowl of a stand mixer, combine all the dry ingredients. Whisk to combine.
- Add in all the liquid ingredients and combine well - mix for about 2 minutes at medium speed to ensure there are minimal clumps.
- Fill each cupcake cavity approximately ⅔ - ¾ full.
- Bake for approximately 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before decorating.
- To make the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla and half of the powdered sugar. Mix on low speed until combined.
- Add in the remaining powdered sugar and about half of the milk. Mix on low until combined. Bump up the speed to high for an additional minute or until the frosting is light and fluffy. Only add the remaining milk if the mixture appears dry and crumbly and then mix again.
- Divide the frosting between two bowls - ¾ of the frosting to be tinted purple and the remaining ¼ to be tinted lime green.
- Once mixed, transfer the frosting to a piping bag fitted with a star tip. We used a large 2D tip for the purple and a smaller star tip for the green.
- Lay out all the striped cookies so that the solid chocolate (underside of the cookie) is facing upwards.
- Pipe a small dollop of green frosting on the bottom of each Hershey’s kiss and press onto the striped cookie right in the center to cover the hole. Some will ooze out the sides - that’s okay. Repeat until you have made enough hats for each of the cupcakes (24-36-ish).
- With the small green frosting bag, pipe around the base of the Hershey’s Kiss to create a “ribbon” that you’d see on a hat - immediately follow up with the sprinkles so they stick in place. Repeat with all the remaining “hats”.
- With the purple frosting, pipe a flat spiral (or rosette) on each cupcake. Start in the center and use steady, even, and gentle pressure to squeeze just enough frosting to cover the surface of the cupcake. Top with the cookie hat and gently press into place.
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