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Witch Hat Chocolate Cupcakes

These festive witch hat cupcakes are made with rich chocolate batter baked into moist, tender cupcakes topped with glossy ganache. The hats are decorated with a crisp, shiny chocolate brim and colorful candies for a fun Halloween touch, resulting in a playful and indulgent treat with a velvety finish.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
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
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 1 cup chopped chocolate chopped dark chocolate for ganache
  • 1/2 cup heavy cream
  • Assorted candies candy corn or mini candies for decoration
  • Optional edible gold dust for finishing

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Piping bag with star tip
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
  3. In a large mixing bowl, cream softened butter and sugar with an electric mixer until the mixture is light, fluffy, and fragrant, about 3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined and smooth.
  6. Fill each cupcake liner about two-thirds full with batter, then bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. Meanwhile, prepare the chocolate ganache by heating heavy cream until just bubbling, then pouring it over chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy.
  9. Once cupcakes are cooled completely, pipe the ganache onto each cupcake using a star tip, creating a smooth, even layer that resembles a hat brim.
  10. Using a piping bag fitted with a star tip, pipe a small cone of ganache on top of each cupcake to resemble the hat's point. Let the ganache set for 30 minutes.
  11. Decorate the hats by adding colorful candies like candy corn at the base or mini candies on top for a playful, spooky effect. Optionally, brush the decorations with edible gold dust for a magical shine.
  12. Serve these adorable witch hat cupcakes at your Halloween gathering and enjoy their rich chocolate flavor and festive appearance!

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting. For extra shine, lightly brush the decorations with edible gold dust. Feel free to customize with different candies for a unique look each year.