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!
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.