Description
Irresistible Halloween-themed cupcakes topped with whimsical chocolate hats, perfect for festive gatherings.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup (120ml) milk
- 1 cup (230g) unsalted butter, softened (for frosting)
- 3–4 cups (360–480g) powdered sugar
- 2–3 tablespoons milk or cream
- Food coloring (green, purple, or orange)
- 1 teaspoon vanilla extract (for frosting)
- Fudge stripe cookies (for the brim)
- Hershey’s Kisses or chocolate drops (for the point)
- Colored decorative gel icing (for gluing and accents)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with Halloween liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs and vanilla extract, mixing well.
- Gradually add the dry ingredients, alternating with milk until combined.
- Fill each liner about 2/3 full with batter and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- To make frosting, beat the softened butter and gradually add powdered sugar, milk, and vanilla extract. Mix in food coloring and whip until fluffy.
- For the witch hats, place a chocolate Kiss on top of an upside-down fudge stripe cookie using gel icing as glue and allow to set.
- Frost cooled cupcakes generously and top each with a witch hat. Decorate with candy eyes or other decorations if desired.
Notes
Ensure butter is softened to room temperature for easy mixing. Experiment with food colors for a fun twist, and consider adding sprinkles or candies for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American