Description
These Witch Hat Cupcakes are a festive and delicious treat perfect for Halloween or any spooky celebration. Moist chocolate cupcakes are topped with creamy vanilla buttercream frostings in green and orange, assembled with Oreo Thins and Hershey's Kisses to resemble witch hats, making for a fun and eye-catching dessert.
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
Vanilla Buttercream Frosting
- 1 cup unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- 1 tablespoon heavy whipping cream (optional)
- Gel food coloring (green and orange)
Decoration
- 16 Oreo Thins (1 per cupcake)
- 16 Hershey's Kisses (1 per cupcake)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two muffin tins with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine thoroughly. Set aside.
- Combine wet ingredients: Using a stand mixer or hand mixer on low speed, blend the sugar, vegetable oil, and egg together for about 1 minute.
- Add milk and vanilla: Keep the mixer on low and pour in the milk and vanilla extract, mixing until just combined for about 1 minute.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture about 1/2 cup at a time while mixing on low. Continue mixing for 2-3 minutes, ensuring no dry spots remain without overmixing the batter.
- Fill cupcake liners: Pour the batter into the prepared muffin tins, filling each about halfway.
- Bake cupcakes: Place in the oven and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Prepare buttercream frosting: Beat the softened butter and vanilla extract on high speed until pale and fluffy, about 5-7 minutes, using a mixer.
- Add powdered sugar: Reduce speed to medium and gradually add powdered sugar by 1/2 cup increments, mixing well each time. If the frosting seems too dry, add 1 tablespoon of heavy whipping cream.
- Color the frostings: Divide the frosting into two portions—mix green gel food coloring into the larger portion and orange into the smaller portion. Place each colored frosting into separate pastry bags; use a decorating tip for the green frosting to create 'hair', and a small cut in the orange bag for a dollop effect.
- Decorate cupcakes: Pipe green frosting onto the tops of each cooled cupcake to resemble witch hair.
- Add Oreos: Gently press one Oreo Thin onto the green frosting on each cupcake, centering it to form the base of the hat.
- Add orange frosting: Pipe a small dollop (about 1 teaspoon) of orange frosting on top of each Oreo Thin.
- Top with Hershey's Kiss: Press an unwrapped Hershey's Kiss into the orange frosting, applying even pressure to create a decorative ring of orange around the base, completing the witch hat look.
- Serve and enjoy: Present these charming witch hat cupcakes as a delightful treat for parties or festive occasions.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- You can substitute milk with any dairy-free alternative if needed.
- If you want a stiffer frosting for piping, chill it briefly in the fridge before use.
- Use gel food coloring for vibrant colors without thinning the frosting.
- Decorating tips can vary based on your desired effect for the witch’s hair.