Witch Hat Surprise Cupcakes (Print)

Chocolate cupcakes hide candy centers, finished with dipped cones and sprinkles for festive treats.

# Components:

→ 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, 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)

# Method:

01 - Preheat the oven to 350°F. Line a muffin tin with twelve paper cupcake liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl until evenly blended.
03 - In a large bowl, use an electric mixer to cream the butter with sugar until pale and airy. Incorporate the eggs individually, then blend in vanilla extract.
04 - Add half of the dry mixture to the creamed butter and sugar. Pour in the milk and sour cream, mix gently, then fold in the remaining dry ingredients until just combined.
05 - Evenly distribute batter among prepared liners. Bake for 18 to 20 minutes, or until a tester inserted comes out clean. Allow cupcakes to cool completely in the tin.
06 - After cupcakes are cooled, use a corer or small knife to remove a one-inch plug from the center of each. Fill cavity with mini candy-coated chocolates and replace the tops.
07 - Beat softened butter in a mixing bowl. Gradually add powdered sugar, cocoa powder, milk, and vanilla, whipping to a smooth, fluffy consistency.
08 - Generously frost each cupcake with icing, shaping it into a mound high enough to hold the witch hat decoration.
09 - Melt chocolate chips in a heatproof bowl set over simmering water or microwave in short bursts until smooth. Dip each sugar cone in melted chocolate, letting excess drip off. Decorate the wet chocolate with colored sugar or sprinkles.
10 - Place a chocolate wafer cookie onto each frosted cupcake. Stand a chocolate-dipped cone upright on top of the cookie. If desired, wrap a candy belt or licorice strip around the cone base to resemble a hat band. Allow the chocolate to firm before serving.

# Expert Advice:

01 -
  • Uses staple baking ingredients so you probably have most at home
  • Gets kids involved with decorating making memories sweeter
  • Whimsical design brings instant joy at gatherings
  • Perfect for make-ahead party planning
  • The surprise candy filling keeps everyone guessing and grinning
02 -
  • High in festive spirit perfect for parties and school treats
  • Vegetarian friendly no meat involved just pure sweets
  • Freezes well so you can prep in advance for busy seasons
03 -
  • Make sure cones are completely dry before dipping to get a glossy chocolate shell
  • Freeze dipped cones for five minutes to speed up hardening
  • Mix sprinkles in different colors before topping for a magical look
  • For even cupcakes rotate the pan halfway through baking

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