Wicked Witch Hat Cupcakes (Printer-Friendly Version)
Rich chocolate cupcakes with green buttercream and whimsical chocolate-dipped sugar cone hats.
# What You'll Need:
→ Chocolate Cupcakes
01 -
1 cup all-purpose flour (120 grams)
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½ cup unsweetened cocoa powder (50 grams)
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¾ cup granulated sugar (150 grams)
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½ cup packed light brown sugar (110 grams)
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs, room temperature
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½ cup whole milk (120 milliliters)
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½ cup vegetable oil (120 milliliters)
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2 teaspoons pure vanilla extract
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½ cup hot brewed coffee (120 milliliters)
→ Green Buttercream Frosting
13 -
1 cup unsalted butter, softened (227 grams)
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3 cups powdered sugar (360 grams)
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2 tablespoons whole milk (30 milliliters)
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1 teaspoon pure vanilla extract
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Green gel food coloring, as needed
→ Witch Hat Decorations
18 -
½ cup semi-sweet chocolate chips (90 grams)
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1 tablespoon coconut oil (15 milliliters)
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Mystic Sprinkles Tangerine Dream, to decorate
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12 sugar cones (ice cream cones)
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with orange cupcake liners for a festive effect.
02 -
Whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
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Beat eggs in a separate bowl, then add milk, vegetable oil, and vanilla extract; mix until combined.
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Gradually pour the wet ingredients into the dry mixture, stirring until just combined to avoid overmixing.
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Carefully fold in the hot brewed coffee until the batter is smooth and glossy, ensuring maximum tenderness.
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Divide batter evenly into prepared muffin cups, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
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Allow cupcakes to cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely before frosting.
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Beat softened butter in a stand mixer until light and pale, about 2–3 minutes. Gradually add powdered sugar, scraping down the bowl as needed.
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Mix in milk and vanilla extract until smooth. Add green food coloring gel incrementally, whipping to reach the desired vivid green shade.
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Gently melt chocolate chips with coconut oil in a microwave or double boiler until smooth, stirring frequently.
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Dip each sugar cone into the melted chocolate, coating completely. Allow excess chocolate to drip off, then set upright on parchment paper.
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Before chocolate hardens, sprinkle cones generously with Mystic Sprinkles Tangerine Dream. Let chocolate firm at room temperature.
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Pipe a generous swirl of green buttercream onto each cooled cupcake using a large star or round tip.
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Press a decorated witch hat cone gently into the frosting atop each cupcake, positioning slightly off-center for a whimsical effect. Optionally, finish with additional orange or white nonpareils.
# Additional Tips:
01 -
Ensure cupcakes are fully cooled before frosting to prevent melting. Temper chocolate briefly before dipping cones for a shiny, smooth finish.
02 -
Use a large open star or round piping tip to create bold, witchy frosting swirls.
03 -
Hold sugar cones with gloves or tongs during dipping to avoid mess, and tap gently to remove excess chocolate.