Description
Delightfully spooky and delicious, these Witch Hat Cupcakes feature moist chocolate cupcakes topped with vibrant green and orange vanilla buttercream frostings. Each cupcake is decorated with an Oreo cookie and a Hershey’s Kiss to resemble a witch’s hat, perfect for Halloween parties or themed celebrations.
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 oven and prepare pans: Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- Combine wet ingredients: Using a stand mixer or hand mixer on low speed, blend granulated sugar, vegetable oil, and the egg for 1 minute.
- Add remaining wet ingredients: Keep mixer on low and add milk and vanilla extract; mix until combined, about 1 minute more.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture in about 1/2 cup increments, mixing on low speed. After all are added, mix for 2-3 minutes until no dry flour is visible, being careful not to overmix.
- Fill cupcake liners: Pour the batter into the cupcake liners, filling each about halfway.
- Bake cupcakes: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean without crumbs.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare vanilla buttercream frosting: In a clean bowl, whip softened butter and 1/2 teaspoon vanilla extract on high speed until pale and fluffy, approximately 5-7 minutes.
- Add powdered sugar: Reduce speed to medium and slowly add powdered sugar in 1/2 cup increments, mixing well between additions. If frosting feels too dry, add 1 tablespoon heavy whipping cream to smooth it out.
- Divide and color frosting: Scoop about one-quarter to one-third cup of frosting into a small bowl for orange coloring; color remaining frosting green using gel food coloring. Mix each until desired color is achieved.
- Prepare piping bags: Fill separate piping bags with green frosting (using a decorating tip for hair effect) and orange frosting (cut a small hole in the corner for piping).
- Decorate with green frosting: Pipe the green frosting onto each cupcake to resemble witch hair.
- Add Oreo cookie: Gently place one Oreo Thin on top of the green frosting, centering it carefully.
- Pipe orange frosting on Oreo: Add a small dollop (about 1 teaspoon) of orange frosting onto the center of each Oreo.
- Top with Hershey’s Kiss: Press an unwrapped Hershey’s Kiss firmly into the orange frosting so that a ring of orange frosting forms around the base, forming the top of the witch’s hat.
- Serve and enjoy: Your Witch Hat Cupcakes are now ready to be served and admired at any festive event!
Notes
- Ensure not to overmix the cupcake batter to keep cupcakes tender and moist.
- If you don’t have gel food coloring, use liquid food coloring but add sparingly to avoid thinning the frosting.
- You can prepare the cupcakes and frosting a day ahead; store cupcakes tightly covered, and frost just before serving for best results.
- Use Oreo Thins instead of regular Oreos to keep the proportions right and avoid overly bulky hats.
- Heavy whipping cream in frosting is optional but helps create a smoother, creamier texture.