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.
20chocolate sandwich cookies (I used gluten free OREOs)
12ouncesblack candy melts or semi-sweet chocolate chips(I used Wilton candy melts)
2teaspoonsvegetable 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