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Whimsical Witch Hat Cupcakes

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A delightful treat perfect for Halloween, combining moist chocolate cupcakes, luscious caramel filling, and vibrant buttercream topped with whimsical witch hats.

Ingredients

Scale
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 3 tbsp unsalted butter
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1 1/4 cups unsalted butter, softened
  • 4 1/2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 2 tsp vanilla extract
  • Yellow, purple, and green food coloring
  • 2 1/2 cups chocolate or black candy melts
  • 1 cup black sanding sprinkles
  • 14 round chocolate cookies
  • 14 mini ice cream cones

Instructions

  1. In a saucepan, combine the sugar, heavy cream, butter, and salt. Stir over medium heat until the sugar is melted. Cool until thickened for caramel filling.
  2. Preheat your oven to 350°F and line a cupcake tin with liners. Whisk together the dry ingredients in a large bowl.
  3. In a separate bowl, mix the wet ingredients until smooth.
  4. Combine the dry and wet ingredients until smooth. Fill each cupcake liner halfway and bake for about 18 minutes. Cool completely.
  5. Beat butter for the buttercream until fluffy, gradually adding powdered sugar, cream, and vanilla extract. Divide and tint with food coloring.
  6. Melt the chocolate candy melts. Dip cookie tops in the melted chocolate and sprinkle with sanding sprinkles. Attach the mini ice cream cones to form witch hats.
  7. Core the center of cooled cupcakes and fill with caramel. Pipe buttercream on top and place witch hats.

Notes

Store leftover cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

Find it online: https://www.goandweb.com/whimsical-witch-hat-cupcakes/