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Witch Hat Cupcakes

Three Witch Hat Cupcakes with chocolate frosting, green sprinkles, Oreo cookies and chocolate witch hats.
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Create charming witch hat cupcakes for Halloween. This recipe uses simple decorations like Oreo Thins and Hershey’s Kisses for a cute, no-fondant design.

Ingredients

Scale
  • 12 chocolate cupcakes, baked and cooled
  • 1.5 cups black buttercream frosting
  • 12 Hershey’s Kisses, unwrapped
  • 12 Oreo Thins cookies
  • Green sprinkles (optional)

Instructions

  1. Prepare your chocolate cupcakes according to your favorite recipe or use a store-bought mix. Let them cool completely.
  2. Tint your buttercream frosting black. For a deep black, you may need a significant amount of black food coloring. Start with a base of dark brown or purple if needed, then add black.
  3. Place a dollop of black frosting on top of each cooled cupcake.
  4. Gently press the pointed end of a Hershey’s Kiss into the frosting on each cupcake, creating the hat’s cone.
  5. Place one Oreo Thin cookie flat on the cupcake, around the base of the Kiss, to form the brim of the witch hat.
  6. If desired, add a few green sprinkles to the brim for extra Halloween flair.
  7. Arrange the finished cupcakes on a platter for serving or for transport.

Notes

  • For the black frosting, gel food coloring works best for achieving a dark color without thinning the frosting too much.
  • If transporting, place cupcakes in a container with a lid or a cupcake carrier to prevent decorations from shifting. You can also add a small dab of frosting to the bottom of the Kiss and Oreo Thin to secure them.
  • These cupcakes can be made a day in advance and stored in an airtight container at room temperature.

Nutrition

Find it online: https://carlacooking.com/witch-hat-cupcakes/