Wicked Witch Hat Cupcakes (Printer-Friendly)
Rich chocolate cupcakes crowned with green buttercream and chocolate-coated sugar cones for a festive treat.
# List of Ingredients:
→ Chocolate Cupcakes
01 -
1 cup all-purpose flour
02 -
½ cup unsweetened cocoa powder
03 -
¾ cup granulated sugar
04 -
½ cup packed light brown sugar
05 -
1 teaspoon baking powder
06 -
½ teaspoon baking soda
07 -
¼ teaspoon salt
08 -
2 large eggs, room temperature
09 -
½ cup whole milk
10 -
½ cup vegetable oil
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2 teaspoons pure vanilla extract
12 -
½ cup hot coffee (freshly brewed)
→ Buttercream Frosting
13 -
1 cup unsalted butter, softened
14 -
3 cups powdered sugar
15 -
2 tablespoons whole milk
16 -
1 teaspoon pure vanilla extract
17 -
Green gel food coloring, as needed
→ Witch Hat Decorations
18 -
½ cup semi-sweet chocolate chips
19 -
1 tablespoon coconut oil
20 -
Mystic Sprinkles Tangerine Dream
21 -
12 sugar cones (ice cream cones)
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C). Line a muffin tin with orange cupcake liners for a festive appearance.
02 -
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly mixed.
03 -
In a separate bowl, beat eggs, then incorporate milk, vegetable oil, and vanilla extract until blended.
04 -
Gradually add wet mixture to dry ingredients, stirring gently until just combined. Carefully fold in hot coffee to achieve a smooth, glossy batter without overmixing.
05 -
Distribute batter evenly into liners, filling each approximately two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center emerges clean.
06 -
Allow cupcakes to rest in the pan for 5 to 7 minutes, then transfer to a wire rack to cool entirely before frosting.
07 -
Beat softened butter with an electric mixer until light and fluffy (2-3 minutes). Gradually add powdered sugar, scraping sides as needed. Incorporate milk and vanilla extract, then add green gel coloring; whip until uniform and vibrant.
08 -
Melt chocolate chips and coconut oil together using a microwave or double boiler until smooth. Dip each sugar cone thoroughly in melted chocolate, allow excess to drip off, then place upright on parchment paper. While chocolate is still soft, sprinkle generously with Mystic Sprinkles Tangerine Dream. Let set until firm.
09 -
Pipe generous swirls of green buttercream atop each cooled cupcake. Gently press a decorated witch hat onto each cupcake, slightly off-center for charm. Optionally, garnish with additional orange or white nonpareils.
# Additional Suggestions:
01 -
Ensure cupcakes have cooled completely before frosting to prevent melting. Use a large piping tip for dramatic swirl effect. Temper chocolate gently for shiny witch hats. Handle sugar cones carefully to avoid cracks; patch with melted chocolate if needed.