Halloween Witch Hat Cupcakes
/Need a cute Halloween dessert for the kids? These witch cupcakes are topped with colourful green buttercream and an edible Hershey’s Kiss and biscuit hat.
Easy to put together and nearly impossible to mess up. You can use freshly baked cupcakes or store-bought for a quick no-nonsense spooky treat.
These witch hat cupcakes are bound to impress at any Halloween party celebration.
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Witch Hat Cupcakes With Hershey Kisses.
Are you hosting a Halloween night and need a spooky treat? Then these witch hat topped cupcakes will really add some charm to the party! Each hat is made from an upside-down cookie and a chocolate kiss and they’re pretty adorable even if I do say so myself.
Did you catch my Halloween Spider Cupcakes? This recipe is similar but instead of green cupcakes and white frosting, we’ve got purple cupcakes and green frosting. You can’t go wrong with a cute, holiday-themed cupcake!
What better way to get in the holiday spirit than with a spooky Halloween cupcake.
Related: Halloween Cupcake Ideas
Halloween Witch Cupcakes.
You might have seen these witch hat biscuits before but I wanted to show you how cute they look as cupcake toppers. I’m always on the lookout for easy baking ideas that look professional and these definitely fit the bill.
If you’re short on time these witch hat cupcakes are ideal. You can make the cupcakes and buttercream icing from scratch or grab some pre-made frosting and cupcakes from the supermarket for a quick kid-friendly dessert. They’re perfect for a party or to make with the kids.
The key to making these cupcakes is the green buttercream. It holds the hat together and adds a pop of wicked witch green to the cakes. You can find electric green gel food colouring in most baking sections at the supermarket or you can buy it online here.
I think these cupcakes will add just the right amount of spooky to any Halloween celebration, don’t you?
How to make Witch Hat Buttercream Cupcakes.
1. Preheat the oven to 350.
2. Add all of the ingredients for the cupcakes to a mixing bowl and mix. Any brand white cake mix will work.
3. Divide the mix evenly between 24 cupcake liners.
4. Bake for 15-18 mins until a toothpick comes out clean.
5. Allow cupcakes to cool in the pans for 10 mins.
6. Remove and let them finish cooking on a counter or cooling rack.
Making the Buttercream Frosting.
7. Add butter and cream cheese to the mixing bowl.
8. Mix together until creamy.
9. Add in the powdered sugar and vanilla and mix on low.
10. Slowly add in the heavy cream mixing as you go.
11. Add in a drop of electric green food gel colour and mix for 4-5 mins on high. This will incorporate air and make the frosting light and fluffy.
Decorating the Cupcakes.
12. Fit a piping bag with a tip 1M and add frosting to the bag.
Note: If you don’t have a piping bag you can spread the frosting onto the cupcake instead. A piped circle does give a prettier finish though.
13. Pipe a thick circle starting in the centre of the cupcake.
14. Place a fudge stripe cookie or coconut macaroon (the kind with chocolate on the bottom) upside down on the cupcake.
15. Add frosting to the bottom of the Hershey’s Milk Chocolate Kiss and attach to the cookie.
I hope you enjoy making these witch’s hat cupcakes. They’re the perfect cute but spooky treat for any Halloween party.
You can find the full recipe below.
And don’t forget to check out my Halloween Spider Cupcakes for another fun Halloween treat.
Must-Have Resources:
When making Halloween Witch Cupcakes at home you really need the following things on hand:
And before you go, make sure to check out my Halloween Cupcake round-up below!
Halloween Witch Hat Cupcakes
Ingredients
- 1 package White Cake Mix (any brand)
- 3 Eggs
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 drop Electric Purple or Violet Gel Food Colouring
- Fudge Stripe Cookies
- Hershey's Kiss (Milk Chocolate)
- 2 cup Unsalted Butter
- Room temperature 8 oz Cream Cheese
- Room temperature 6 cups Confectioners (Icing) Sugar
- 1 tbsp Vanilla Extract
- 1/4 cup Heavy Cream
- 1 drop Electric Green Gel Food Colouring
Instructions
- Preheat the oven to 350.
- Add all of the ingredients for the cupcakes to a mixing bowl and mix.
- Divide the mix evenly between 24 cupcake liners.
- Bake for 15-18 mins until a toothpick comes out clean.
- Allow cupcakes to cool in the pans for 10 mins.
- Remove and let them finish cooking on a counter or cooling rack.
- Add butter and cream cheese to the mixing bowl.
- Mix together until creamy.
- Add in the powdered sugar and vanilla. Mix on low.
- Slowly add in the heavy cream mixing as you go.
- Add in a drop of food gel colour and mix for 4-5 mins on high. This will incorporate air and make the frosting light and fluffy.
- Fit a piping bag with a tip 1M and add frosting to the bag.
- Pipe a thick circle starting in the centre of the cupcake.
- Place a cookie upside down on the cupcake.
- Add frosting to the bottom of the Hershey’s Kiss candy and attach it to the cookie.
Nutrition Facts
Calories
343.59Fat (grams)
23.62Sat. Fat (grams)
12.94Carbs (grams)
32.34Fiber (grams)
0.10Net carbs
32.23Sugar (grams)
30.43Protein (grams)
1.97Sodium (milligrams)
57.66Cholesterol (grams)
76.84
