witch hat surprise cupcakes (Print Version)

Chocolate cupcakes conceal candies and are crowned with witch hats for a festive, magical treat.

# What You’ll Need:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup sour cream

→ Surprise Center

12 - 1/2 cup assorted mini candy-coated chocolates

→ Frosting

13 - 1/2 cup unsalted butter, softened
14 - 1 1/2 cups powdered sugar
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 tablespoons whole milk
17 - 1/2 teaspoon vanilla extract

→ Witch Hats

18 - 12 chocolate wafer cookies
19 - 12 sugar ice cream cones
20 - 1 cup semisweet chocolate chips
21 - 2 tablespoons sprinkles or colored sugar
22 - 12 small candy belts or licorice strips, optional

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, then mix in vanilla extract.
04 - Add half the dry mixture to wet ingredients, blend in whole milk and sour cream, then gently fold in the remaining dry mix until just combined.
05 - Divide batter evenly among prepared liners. Bake for 18–20 minutes until a toothpick inserted in the center withdraws clean. Allow cupcakes to cool completely.
06 - Once cooled, use a small knife or cupcake corer to remove a 1-inch section from the center of each cupcake. Fill with mini candy-coated chocolates and return the top.
07 - Beat butter until creamy. Gradually add powdered sugar, unsweetened cocoa powder, milk, and vanilla, beating until mixture is smooth and fluffy.
08 - Generously frost each cupcake, forming a mound to support the witch hat construction.
09 - Melt chocolate chips until smooth. Dip each sugar cone into melted chocolate to coat fully, letting excess drip off. While chocolate is wet, apply sprinkles or colored sugar.
10 - Place one chocolate wafer cookie atop each frosted cupcake. Set a chocolate-dipped cone on each cookie, forming the hat. Wrap a candy belt or licorice strip around the cone base if desired. Allow hats to set until chocolate hardens.

# Additional Tips::

01 -
  • Uses classic pantry ingredients so you likely have most things on hand already
  • Whimsical and eye-catching Halloween dessert that doubles as a party centerpiece
  • Hidden candy center creates a fun interactive moment for kids
  • Perfect balance of moist cupcake smoothing cocoa frosting and crisp chocolate hat
  • Customizable with favorite candies or decorations to suit any style
02 -
  • High fiber from cocoa and flour makes this treat more satisfying
  • Can be customized for dietary restrictions such as nut free or gluten free
  • Freezes well after assembly leave off cones and hats until serving
03 -
  • Use mini cupcakes for bite-sized party treats
  • Decorate hats with edible glitter for a glamorous twist
  • Add orange zest to cupcake batter for a subtle citrus lift
  • For smooth cupcakes always scrape the bowl well between steps so no dry bits remain
  • Use room temperature ingredients to ensure a consistent fluffy texture
  • Dip cones quickly in chocolate and tap gently to remove excess which prevents drips and mess
  • Place cupcakes in the fridge for ten minutes before assembling hats for a firmer frosting base

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