Halloween Witch Hat Cupcakes
Equipment
Ingredients
Cupcake Base
all-purpose flour
200 g
granulated sugar
180 g
butter (softened)
120 g
large eggs
2 piece
whole milk
120 ml
baking powder
8 g
vanilla extract
5 ml
Chocolate Frosting
butter (softened)
115 g
cocoa powder
45 g
powdered sugar
240 g
whole milk
30 ml
vanilla extract
3 ml
Witch Hat Topping
dark chocolate
200 g
orange sprinkles
50 g
Instructions
Preheat oven
Preheat the oven to 180°C and line a muffin tin with paper liners.
Cream butter and sugar
Beat softened butter with granulated sugar until light and fluffy, about 3 minutes.
Add eggs
Add eggs one at a time, beating well after each addition.
Add dry ingredients
Mix flour, baking powder, and vanilla, then alternate adding dry mixture and milk.
Bake cupcakes
Divide batter evenly among liners and bake for 18-22 minutes until a toothpick comes out clean.
Cool cupcakes
Remove from oven and let cupcakes cool completely on a wire rack, about 25 minutes.
Make chocolate frosting
Beat butter until creamy, then gradually add cocoa powder, powdered sugar, milk, and vanilla until smooth and spreadable.
Frost cupcakes
Pipe a generous swirl of chocolate frosting on each cooled cupcake.
Create witch hats
Melt dark chocolate and pipe small cone shapes onto parchment paper. Let set until firm.
Assemble witch hats
Place chocolate cones on frosted cupcakes and add orange sprinkles around the base for a magical touch.
Original recipe
Storage
Store in airtight container. Frosting may soften in warm conditions
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