Witch Hat Cupcakes

Witch Hat Cupcakes – Make these incredibly cute Halloween cupcakes for your next creeptastic party! Easy Witch Hat Cupcakes that are adorable and taste insanely delicious. Chocolate cupcakes, filled with green pudding, topped with buttercream and a witch hat made out of black and orange fondant!

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I am all about Halloween treats so these Witch Cupcakes are the perfect solution. Easy Halloween Witch Cupcakes with a green slime filling and creepy-cute fondant hats for a fun spooky dessert. These are the perfect Halloween cupcakes because they are easy to make and will be a hit with all the trick or treaters!

This post is about how to make Witch Hat Cupcakes for Halloween. 

Halloween Witch Hat Cupcakes

These fun cupcakes take every day ingredients and make cute little witch hats that are placed on top of a green and purple buttercream. This is my favorite Halloween cupcake idea that I love to make every year. Pair it with a spooky Witches Brew Punch and celebrate the witch-iest season of the year. I am all about cute cupcakes and these are just over the top cute. I love how fun they are to make and eat. They have a green vanilla slime pudding inside of them as a special surprise for all the trick or treaters.

Why You Will Love This Recipe

• They are the BEST Halloween cupcake.
• Kids will love to help making these fun treats.
• They are festive, fun and easy to make.
• Spooktacular cupcakes that trick or treaters will obsess over

If you love Halloween desserts, you may also like these Dirt Pudding Cups.

Ingredients Notes

You only need a few basic and classic pantry staples to make these tasty homemade chocolate cupcakes. You may need to make a trip to the grocery store to make Witches Hats. Here’s how it goes –

For The Cupcakes 

Unsweetened cocoa powder, baking powder, brown sugar, corn oil, salt, lemon juice, heavy cream, eggs and egg yolks, all-purpose flour, baking soda.

For The Buttercream 

Butter, powdered sugar, warm milk, green and purple gel food coloring.

For The Slime Filling

Instant vanilla pudding mix, green gel food coloring.

For The Hats

Black fondant, orange fondant, white fondant (optional, to make the small bucket on the ribbon).

HOW TO MAKE WITCHES HATS

THESE NEED TO BE MADE AT LEAST 2 DAYS BEFORE MAKING THE CUPCAKES (AROUND 48 HOURS)

To make the fondant Witch Hats –

Step 1. Prepare your work surface with cornstarch and roll out the orange fondant until it’s about 1/4 inch thick. Cut into very thin strips and set aside.

Step 2. Divide the black fondant into twelve equal parts. Take each part and divide it into two small balls.

Step 3. With your hands dusted with cornstarch, flatten one of the small balls until it’s flat. This will be the base of the witch hat.

Step 4. Mold the other small ball with your fingers to achieve the shape of the hat’s peak. Press the peak of the hat onto the base. Then, wrap the orange ribbon around the joint between the peak and the base of the hat, and set aside.

Step 5. Repeat the same process with the rest of the black fondant parts.

Store the witch hats on at room temperature in a dry space until they are dry to use them.

How to Make Witch Hat Cupcakes

Make The Cupcakes

Mix the heavy cream and lemon juice in a bowl and set aside.

In another bowl, sift the flour, baking powder, salt, cocoa powder, and baking soda. Mix well and add the brown sugar, eggs, egg yolks, oil, and the cream and lemon juice mixture.

Refrigerate the batter for 2 hours.

Preheat the oven to 180°C (350°F).

Fill muffin cups 3/4 full with the batter using a piping bag.

Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Make The Buttercream

In a stand mixer, beat the softened butter until creamy.

Sift in the powdered sugar and mix until well combined and peaks form.

Gradually add the warm milk, one tablespoon at a time, until the desired consistency is reached.

Divide the buttercream into two bowls. Add two drops of gel food coloring to each bowl and mix until the color is even. Then add more drops of food coloring to achieve the desired color.

Add two drops of green gel food coloring to the prepared vanilla pudding mix and mix until the color is even. Add more drops of food coloring to achieve the desired color.

Using a small cookie cutter or a knife, remove a small piece from the center of each muffin. Fill the hole with the green-tinted vanilla pudding and cover with the removed muffin piece.

Prepare a piping bag with the buttercream and decorate the muffins.

Lastly, place the fondant witch hats on top of the buttercream.

Tips for Success

For Witches Hats

• Work on a clean and dry surface to prevent the fondant from sticking.
• Use cornstarch or powdered sugar to dust the work surface and rolling pin to prevent the fondant from sticking.
• Allow the witch hats to dry and harden for at least two days before using them to decorate the cupcakes.

Tips for Chocolate Cupcakes

• Be sure to use room temperature ingredients for the batter, as this will help the ingredients mix together more easily and create a smoother batter.
• When refrigerating the batter, cover the bowl with plastic wrap to prevent a skin from forming on top of the batter.
• Remove the cupcakes from the muffin tin as soon as they come out of the oven to prevent them from overcooking and drying out.

For Buttercream

• Softened butter should be at room temperature, but not melted, to ensure a smooth and creamy buttercream.
• Sifting the powdered sugar before adding it to the butter will help prevent lumps and create a smoother texture.
• Gradually add the warm milk to the buttercream to achieve the desired consistency, as adding too much liquid can make it too thin.
• If the buttercream is too thick, add more warm milk a teaspoon at a time until you reach the desired consistency.

Recipe FAQ’S

How Long Do Witch Hat Cupcakes Last?

Store them in a container with a lid and place them in the fridge for up to four to six days. You can also leave them on the counter for up to two days in an airtight container.

Can You Freeze Witch Hat Cupcakes?

Yes, you can freeze cupcakes. Make sure to freeze them before they have been decorated.

Witch Hat Cupcakes

Witch Hat Cupcakes - Make these incredibly cute Halloween cupcakes for your next creeptastic party! Easy Witch Hat Cupcakes that are adorable and taste insanely delicious. Chocolate cupcakes, filled with green pudding, topped with buttercream and a witch hat made out of black and orange fondant!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 19 minutes mins

Total Time 2 days d 1 hour hr 49 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Equipment

• piping bag
• muffin tray, muffin liners
• mixing bowls

Ingredients

  

For The Hats

• 1/2 lb black fondant (227 grams)
• 1/2 lb orange fondant (227 grams)
• white fondant, optional for the small bucket on the ribbon

For The Cupcakes

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/4 cups brown sugar
• 2 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 cup oil (vegetable oil)
• 2 eggs
• 2 egg yolks
• a pinch of salt
• 1 1/4 cups heavy cream
• 3 tbsp lemon juice

For The Green Slime Filling

• 1 cup instant vanilla pudding mix, prepared to instructions
• green gel food coloring

Instructions

 

*Prepare the fondant witch hats ahead of time (at least two days before)*

• Step 1. Prepare your work surface with cornstarch and roll out the orange fondant until it's about 1/4 inch thick. Cut into very thin strips and set aside.
• Step 2. Divide the black fondant into twelve equal parts. Take each part and divide it into two small balls.
• Step 3. With your hands dusted with cornstarch, flatten one of the small balls until it's flat. This will be the base of the witch hat.
• Step 4. Mold the other small ball with your fingers to achieve the shape of the hat's peak. Press the peak of the hat onto the base. Then, wrap the orange ribbon around the joint between the peak and the base of the hat, and set aside.
• Step 5. Repeat the same process with the rest of the black fondant parts.
• Store the witch hats on at room temperature in a dry space until they are dry to use them.

For The Cupcakes

• Mix the heavy cream and lemon juice in a bowl and set aside.
• In another bowl, sift the flour, baking powder, salt, cocoa powder, and baking soda. Mix well and add the brown sugar, eggs, egg yolks, oil, and the cream and lemon juice mixture.
• Refrigerate the batter for 2 hours.
• Preheat the oven to 180°C (350°F).
• Fill muffin cups 3/4 full with the batter using a piping bag.
• Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

For The Buttercream & Slime Filling

• In a stand mixer, beat the softened butter until creamy.
• Sift in the powdered sugar and mix until well combined and peaks form.
• Gradually add the warm milk, one tablespoon at a time, until the desired consistency is reached.
• Divide the buttercream into two bowls. Add two drops of gel food coloring to each bowl and mix until the color is even. Then add more drops of food coloring to achieve the desired color.
• Add two drops of green gel food coloring to the prepared vanilla pudding mix and mix until the color is even. Add more drops of food coloring to achieve the desired color.
• Using a small cookie cutter or a knife, remove a small piece from the center of each muffin. Fill the hole with the green-tinted vanilla pudding and cover with the removed muffin piece.
• Prepare a piping bag with the buttercream and decorate the muffins.
• Lastly, place the fondant witch hats on top of the buttercream.

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