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–+ servings
Witch Hat Cupcakes

Witch Hat Cupcakes: Spooktacular Treats for Halloween Fun

Create delightful Witch Hat Cupcakes that are perfect for Halloween parties and gatherings, combining rich chocolate flavor with whimsical presentation.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour can substitute with gluten-free flour
  • 1 cup granulated sugar helps keep the cupcakes moist
  • ¾ cup unsweetened cocoa powder for rich chocolate flavor
  • 1 tablespoon baking powder ensures cupcakes rise
  • ½ teaspoon salt enhances overall flavor
  • 2 large eggs can use applesauce or flaxseed for vegan option
  • 1 cup milk almond or oat milk works for dairy-free
  • ½ cup vegetable oil keeps cupcakes moist
  • 1 teaspoon vanilla extract adds flavor
For the Topping
  • 12 pieces sugar cones for witch hats
  • 2 cups chocolate frosting to secure the cones
  • edible decorations such as sprinkles or candy eyes

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake pan
  • spatula
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Gather your ingredients and equipment.
  2. Mix the dry ingredients: combine flour, sugar, cocoa powder, baking powder, and salt in a bowl.
  3. Combine the wet ingredients: whisk eggs, milk, oil, and vanilla in another bowl and pour into dry ingredients.
  4. Blend the batter gently until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
  6. Cool the cupcakes for 5-10 minutes in the pan, then transfer to a wire rack for 30 minutes.
  7. Spread chocolate frosting on top of each cooled cupcake.
  8. Press a sugar cone on top of each frosted cupcake to create the witch hat.
  9. Decorate with edible decorations as desired and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 30mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 18gCalcium: 2mgIron: 5mg

Notes

These cupcakes can be stored unfrosted at room temperature for 3 days, or frosted in the refrigerator for 2-3 days. For long-term storage, freeze unfrosted cupcakes for up to 2 months.

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