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Witch Hat Cupcakes

These whimsical witch hat cupcakes combine rich chocolate and vanilla flavors, decorated with fondant hats, candy eyes, and ribbons for a playful Halloween treat. They feature moist, fluffy cupcakes topped with smooth frosting and detailed fondant embellishments, creating a charming and festive presentation. Perfect for celebrating with a touch of magic, these cupcakes are as delightful to look at as they are to eat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1 cup unsalted butter for frosting
  • 3-4 cups confectioners' sugar for buttercream frosting
  • 2 teaspoons vanilla extract for frosting
  • Black gel food coloring gel food coloring add gradually until deep black
  • 1 package premade fondant black, for hats and ribbons
  • Mini chocolate chips candy eyes for hat embellishments
  • Licorice or fondant strips decorative ribbons mimic hat bands

Equipment

  • Cupcake tins
  • Mixing bowls
  • Electric mixer
  • Ice cream scoop
  • Rolling pin
  • Cookie cutters
  • Piping bags & tips
  • Small paintbrush

Method
 

  1. Preheat your oven to 180°C (350°F) and line your cupcake tins with paper liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This creates a rich, chocolatey dry mixture.
  3. In another bowl, cream the softened butter and sugar using an electric mixer until the mixture is light, fluffy, and slightly pale—about 3 minutes. This develops a tender crumb in the cupcakes.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. The batter will become smooth and glossy.
  5. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined after each addition; do not overmix to keep the cupcakes light.
  6. Use an ice cream scoop to evenly distribute the batter into the prepared cupcake liners, filling each about halfway. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tins for 10 minutes before transferring to a wire rack.
  7. While the cupcakes cool, roll out your fondant on a clean surface dusted lightly with cornstarch or powdered sugar until it's very thin. Use small cookie cutters to cut out circles for the hat brims, and shape tiny cones for the hats.
  8. Prepare your buttercream frosting by beating softened butter until creamy, then gradually add confectioners' sugar, vanilla, and a few drops of black gel food coloring until you achieve a deep, glossy black color and fluffy consistency.
  9. Pipe a generous swirl of frosting onto each cooled cupcake using a piping bag fitted with a large star tip. This creates a fluffy, inviting top.
  10. Attach the fondant hat cones to the center of each frosted cupcake with a dab of edible glue or water. Place the fondant brim circles at the base of the hats for a finished look.
  11. Add tiny candy eyes to the front of each hat using a small dab of frosting or edible glue, and decorate the hat bands with licorice or fondant strips. Place mini chocolate chips along the brim for extra detail.
  12. Let the cupcakes sit for at least 30 minutes to allow the fondant to set and the decorations to firm up. Then, they’re ready to serve and enchant your guests with their whimsical charm!

Notes

For best results, prepare the fondant and frosting ahead of time to allow flavors to meld. If the fondant becomes too stiff to shape, knead in a tiny drop of water. Keep cupcakes in a cool place to prevent melting of the frosting and decorations.