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Chocolate covered strawberry witch hat cupcakes on a black plate and green napkin.
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Halloween Witch Hat Cupcakes

Wow your guests with these spooky Halloween Witch Hat Cupcakes. Chocolate cupcakes with a swirl of green vanilla buttercream and a chocolate covered strawberry hat on top.
Course Baking, Dessert, DIY, Snack
Cuisine American
Diet Gluten Free
Prep Time 35 minutes
Cook Time 25 minutes
Servings 20 cupcakes
Calories 345kcal

Ingredients

For the cupcakes

  • 1 ½ cups flour or 210g (all purpose or gluten free)
  • ¾ cup unsweetened cocoa powder or 65g
  • 1 cup granulated sugar or 200g
  • ½ teaspoon baking powder or 3g
  • ¼ teaspoon baking soda or 2g
  • ¾ teaspoon salt or 6g
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil or 120ml (I used extra light olive oil)
  • ¾ cup unsweetened coconut milk from the can or 177ml
  • ¾ cup water or 177ml
  • 2 teaspoons vanilla extract or 10ml

For the buttercream

  • 4 cups powdered sugar or 16 oz
  • 1 cup unsalted butter or 8 oz
  • ¼ cup heavy whipping cream or 60ml
  • 1 teaspoon vanilla extract or 5ml
  • green and orange food coloring gel paste

For the witch hats

  • 20 fresh strawberries
  • 20 chocolate sandwich cookies (I used gluten free OREOs)
  • 12 ounces black candy melts or semi-sweet chocolate chips (I used Wilton candy melts)
  • 2 teaspoons vegetable oil or 10 ml (or more if melted chocolate is too thick)

Instructions

For the cupcakes

  • Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside. (Note: Recipe makes 15 cupcakes if using gluten free flour and 20 if using regular flour.)
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, soda and salt. Add the oil, coconut milk, water, eggs and vanilla. Stir until completely combined and batter is smooth.
  • Scoop batter into prepared pans. (Note: Fill them ⅔ full if you used regular flour as they rise more when baked. Fill ¾ full if you used gf flour.)  Bake for 22-25 minutes or until a toothpick inserted in cupcake comes out clean. Remove from oven and let the cupcakes cool completely. Invert pan onto wire rack.

For the buttercream

  • Beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, cream and vanilla. Once combined, turn mixer up to medium and beat until smooth. Take out ½ cup of frosting, color orange and place in pastry bag. Add green food coloring gel to remaining frosting and stir to combine. Take out ½ cup green frosting and place into a pastry bag. Pour the rest into a pastry bag with a 1M tip.

For the witch hats

  • Wash and dry strawberries. Cut off stems, set aside. Melt candy melts according to package directions. Add 2 teaspoons oil and stir to combine. If too thick, add a little more oil. Dry the strawberries with a paper towel really well and dip into melted candy melts. Place on parchment lined sheet pan (or cookie sheet with raised edges), cut side down. Next, dip OREO cookies in candy melts. Place on sheet pan and immediately place strawberry on top, while still wet. Do this for each cookie, then let the witch hats set. Place in freezer for 10 minutes, if you’re in a hurry.

Decorating cupcakes

  • Pipe a swirl of green frosting with the 1M tip onto each cooled cupcakes. Place a witch hat on top of each. Pipe a green band around hat and pipe the orange buckle on each hat. (Note: You will need to cut a tiny bit off the tip of the pastry bags before piping, you want a smaller hole for the orange than the green.)

Notes

Store cupcakes uncovered in refrigerator for up to 2 days. Note: Cupcakes are best if served the first day. Recipe makes 15 gluten free cupcakes or 20 regular cupcakes

Nutrition

Calories: 345kcal | Carbohydrates: 58g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 177mg | Potassium: 136mg | Fiber: 2g | Sugar: 20g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg