A festive witchy treat that’s easy to make! Made with chocolate cupcakes, colorful buttercream frosting, Oreo Thins, Hershey Kisses, and candy corn pieces.
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About Witch Hat Cupcakes
I know it’s not even October yet, but I’m already going to call it:
For the 2016 Halloween season, I’m going to be obsessed with witches.
This is something I do every year, dating back for as long as I can remember: every holiday season I gravitate toward a spooky theme, and once it’s established, everything I do from that point on is influenced by that choice, from my decorations I choose to the costume I pick to the movies I watch.
This year, though? My color appears to be green and my spirit animal is
a misunderstood robed women who just happen to ride broomsticks the witch.
But at the end of the day, it appears I couldn’t help myself. I’ve been ogling every Halloween display I come across and time and time again my eyes wander past the skeletons and the ghosts and the vampires and go right toward all things witch.
So instead of fighting it, I’ve decided wholeheartedly embrace my inner wickedness to make these cute little cupcakes.
Truth be told, I’ve wanted to try my hand at these cupcakes for a few years now. Witch Hat Cupcakes aren’t a unique idea by any means, and there’s plenty of creative ways to make them, but my goal was to find a way that got the same cute look but with minimal effort.
And minimal effort is the key here. I’m all for cute and adorable cupcakes (because really, who isn’t?) but regular readers of this blog know how much I struggle with cake decorating. You’d never know it by looking at the arsenal of pastry bags and decorating tips in I keep in my kitchen cabinets, but as hard as I try, the whole decorating ordeal is simply beyond me.
But you know what good thing is about all of that?
It means you can trust me when I say that if me and my two left thumbs can make cupcakes that look this cute, then anyone can.
At their core, these cupcakes are classic chocolate cupcakes (yes!) with creamy buttercream frosting (double yes!). From there, all you need is a couple Oreo Thins, Hershey Kisses, and Candy Corn pieces to complete the look of the hat.
Seriously, these cupcakes are just that easy! No dipping or drying or anything that requires a second set of hands.
So go ahead, be a little wicked and give these Witch Hat Cupcakes a try. Your guests are sure to love them!
notes & tips for these witch hat cupcakes
- If you’d like to use the cupcake liners like the ones pictured, you can buy a box of them here: black wave cupcake liners.
- To create the look of the witch hair, I used decorating Tip-21 (Open Star).
- Throwing a witch-themed party? You could also make Polyjuice Potion, Black Magic Sangria, Witch’s Brew, Pretzel Witch Fingers, and M&M Cheesecake Brownie Cauldrons.
- Looking for more great treats to serve at your Halloween party? Be sure to check out Monster Halloween Truffles, Spider Apple Pops, Glow in the Dark Jello Shots, Eyeball Cookies, Zombie Brain Shot, Brain Dip, Monster Cake Pops, Purple People Eater Cocktail, Killer Mini Halloween Cakes, and Monster Eye Pudding Cups!
Witch Hat Cupcakes
Vanilla Buttercream Frosting
- 16 Oreo Thins 1 per cupcake
- 16 Hershey Kisses 1 per cupcake
- 16 Candy Corn cut along color lines
For the Chocolate Cupcakes
- Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners (keep in mind this recipe makes 16 cupcakes - you may need multiple pans). Set pans aside.
- In a large bowl sift together flour, baking powder, salt, and cocoa. Set aside.
- Keeping speed on low, slowly add the dry ingredients to the wet ingredients, about 1/2 cup at a time. Once all dry ingredients have been added, mix just until the dry ingredients are no longer visible, about another 2-3 minutes. Be careful not to overmix.
- Pour batter into prepared muffin tin, filling containers about 1/2 way full.
- Bake chocolate cupcakes in the oven for 20-25 minutes or until a tester toothpick comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the Vanilla Buttercream Frosting
- Drop mixer speed to medium and slowly add sugar to butter, mixing thoroughly in between. If mixture gets too dry, add the 1 tbsp heavy whipping cream.
- If using food coloring, separate about 1/3 to 1/2 cup frosting to a separate bowl. Add green food coloring to the larger portion of frosting and orange food coloring to the smaller portion and mix thoroughly. Add both frostings to a pastry bag. For the green frosting, add a decorating tip of your choice to create the look of hair (I used decorating Tip-21 (Open Star)).
Putting it all together
- Decorate the top of the chocolate cupcakes with the green frosting (to create the "hair" of the witch).
- Press an Oreo onto the top of the green frosting to create the brim of the hat.
- Add about 1/2 tablespoon of orange frosting on top of the Oreo.
- Press an unwrapped Hershey's Kiss into the frosting, using even pressure so that a ring of orange frosting appears around the base of the Kiss (this creates the top of the hat).
- Place a piece of cut candy corn into the orange frosting (for the hat buckle). I used only yellow pieces for this.
- Serve cupcakes immediately. Cupcakes can be stored in a sealed container (ideally in the refrigerator, due to the frosting) for up to 4 days.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.