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Witch Hat Cupcakes

These charming witch hat cupcakes combine rich chocolate cake with playful edible hats made from melted chocolate-dipped sugar cones. Decorated with festive frosting and mini cone hats, they offer a delightful blend of texture and visual magic, perfect for Halloween celebrations. The cupcakes are moist, tender, and topped with shiny, crisp chocolate hats that create a spooky yet sweet finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder preferably unsweetened
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 1/2 cup buttermilk
  • 4 oz melting chocolate preferably high cocoa content
  • 2 tablespoons coconut oil
  • 12 sugar cones mini sugar cones for hats
  • 1 cup powdered sugar for frosting
  • 4 oz cream cheese softened, optional for frosting
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin with liners
  • Electric mixer
  • Silicone spatula
  • Double boiler or microwave-safe bowl
  • Piping bag with star tip

Method
 

  1. Preheat your oven to 175°C (350°F) and line your muffin tin with paper liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  3. Using an electric mixer, beat the softened butter and sugar on medium speed until the mixture is light, fluffy, and pale, about 3 minutes.
  4. One at a time, add eggs to the mixture, beating well after each addition. Mix in the vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Fold gently with a spatula until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until the cupcakes are golden and a toothpick inserted into the center comes out clean. Let them cool on a wire rack.
  8. While cupcakes cool, melt the chocolate and coconut oil together in a double boiler or microwave, stirring until smooth and shiny.
  9. Dip each sugar cone into the melted chocolate, then place on parchment to set. Repeat until all cones are coated and firm.
  10. Prepare frosting by beating powdered sugar with softened cream cheese and vanilla until smooth and stiff enough to pipe. Chill if necessary.
  11. Once cupcakes are completely cooled, pipe frosting onto each cupcake in decorative swirls.
  12. Attach a chocolate-dipped sugar cone onto each cupcake with a dab of frosting as glue, creating a mini witch hat.
  13. Serve the witch hat cupcakes immediately or store in an airtight container until ready to enjoy. They’re perfect for Halloween parties and look delightfully spooky!

Notes

Ensure the chocolate hats are completely set before handling to prevent cracks. For extra Halloween flair, decorate with sprinkles or edible glitter.