Witches Cupcakes with Witch Hats
Delicious chocolate cupcakes topped with colorful frosting and decorated with cookie witch hats, perfect for Halloween festivities.
Equipment
- Cupcake pans
- Mixer
- Piping bags
Ingredients
- 3 cups sugar
- 3 cups flour
- 1.5 cups cocoa powder
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1.5 cups milk
- 1.5 cups warm water
- 0.5 cup oil
- 2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 1 teaspoon salt for frosting
- 1 teaspoon vanilla extract for frosting
- 4 cups powdered sugar
- 3-4 tablespoons milk for frosting
- Food coloring purple and lime green
- 36 fudge-striped cookies
- 36 Hershey’s kisses unwrapped
- Sprinkles of your choice
Instructions
- Preheat your oven to 350°F (177°C) and prepare cupcake pans with liners.
- In a stand mixer, combine dry ingredients: sugar, flour, cocoa powder, baking powder, and salt.
- Add wet ingredients: eggs, milk, warm water, oil, and vanilla. Mix for 2 minutes on medium speed.
- Fill cupcake cavities two-thirds full and bake for 14-16 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- In a mixer, beat softened butter, salt, and vanilla with half of the powdered sugar. Gradually add the remaining sugar and milk until smooth and fluffy.
- Divide frosting and tint one portion purple and the other lime green.
- Pipe purple frosting onto cooled cupcakes and create witch hats with fudge-striped cookies and Hershey’s kisses.
- Add green frosting around the base of each hat and finish with sprinkles.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days.