Halloween is the perfect time to have fun. You get to dress up, ask for candy, and make awesome desserts that people will love. This year, I decided to make Witch Hat Cupcakes that are chocolatey sweet with the perfect crunch. Give this recipe a try at your next Halloween Party and it will not disappoint!
Be sure to check out my step-by-step easy to follow recipe on how to make these delicious Witch Hat Cupcakes by visiting my YouTube Channel: Made To Order
Ingredients
- 1 ½ cups All Purpose Flour
- 2 cups Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ cup Chocolate Chips
- 1 cup Buttermilk
- 1 tsp Vanilla Bean Paste or Extract
- 3 Eggs
- 1 cup Vegetable Oil
- ½ cup Cocoa Powder
- 1 cup Hot Espresso or Coffee
- 4 cups Swiss Meringue Buttercream
- Green dye
- Purple dye
- Oreo cookies
- Hershey’s kisses
Instructions
- Combine dry ingredients: flour, sugar, baking soda, salt, and chocolate chips. Whisk them together and set aside
- In a large bowl, combine wet ingredients: Buttermilk, eggs, oil, and vanilla. Set aside
- Add hot espresso or coffee to cocoa powder. Whisk together
- Add dry ingredients to wet ingredients & mix
- While whisking, slowly add hot chocolate espresso
- Add batter to cupcake liners
- Bake at 350 degrees for 20 mins
- Remove cupcakes and cool completely
- Remove filling from oreo cookies and set cookies aside. Make sure you have enough Oreo Cookies for the amount of cupcakes baked
- Dye 1 cup of Swiss Meringue Buttercream your favorite shade of green. Set aside
- Dye 2 ½ - 3 cups Swiss Meringue Buttercream your favorite shade of purple. Set Aside
- Pipe dollop of green frosting onto Oreo Cookie
- Place Hershey’s kiss on top of green dollop and press down. Create as many Oreo Witch Hat Cookies as needed
- Pipe a rosette onto cupcake using purple frosting
- Place Oreo witch hat onto cupcake & gently press down
Notes
You can bake cupcakes ahead of time and store at room temperature in airtight sealed cupcake holder or tray. Frost and decorate on day of serving. If chilled, wait for cupcakes to come up to room temperature before eating & serving. Quick tip: Dying frosting the day before will yield richer more vibrant colors as they settle. Makes 26-30 cupcakes Can substitute espresso for boiling water
