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Witch Hat Cupcakes

These witch hat cupcakes are a fun and spooky treat that combine moist chocolate cupcakes with creative carving and filling. The process involves baking rich cocoa-flavored cakes, carving them into cone shapes, filling with delicious surprises, and decorating with frosting to resemble tiny witch hats. The final result is a playful, textured dessert perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup milk dairy or plant-based
  • frosting Buttercream or royal icing for decorating
  • optional sprinkles, candies, or edible decorations for hat embellishments

Equipment

  • Muffin tin and paper liners
  • Mixing bowls
  • Electric hand mixer or whisk
  • Small knife or cookie cutter
  • Piping bag and tips

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even mixing.
  3. In a separate bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes, and you hear a gentle squeak from the mixture.
  4. Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined and the batter is smooth.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full, and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. Once fully cooled, use a small knife or cookie cutter to carefully carve out a small cone at the top of each cupcake, creating a hat shape.
  9. Fill the carved cone with your choice of filling, such as chocolate ganache or fruit jam, using a piping bag or teaspoon.
  10. Place the cone back on top of each cupcake, pressing gently to secure, then pipe a layer of frosting over the entire cupcake to resemble a hat.
  11. Add sprinkles, candies, or edible decorations to embellish the hat and add a festive touch.
  12. Finish by piping a small star or buckle on the tip of each hat for extra flair. Serve and enjoy these playful Halloween treats!

Notes

Ensure cupcakes are completely cooled before carving to prevent crumbling. Chill filled cupcakes briefly to help filling set before decorating. Use stiff frosting for best adhesion and decoration.