Witches hat cupcakes

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Chocolate cupcakes are topped with an inverted ice cream cone, then spread with icing and decorated to look like a black, pointy witch’s hat. Perfect as a Halloween treat!
Per serving: 695kcals, 28.5g fat (17.3g saturated), 97.5g carbs, 68g sugars, 5.3g protein, 1.7g fibre, 0.212g sodium

25 minutes (plus 1 hour inactive)
15 minutes
Difficulty: Moderate
Serves: 12 cupcakes
100g sugar
60g butter
1 egg
1 tsp vanilla extract
95g flour
1 tsp baking powder
60ml milk
12 ice cream cones
200g chocolate, melted
For the icing:
250g butter, at room temperature
1 tsp vanilla extract
600g icing sugar
2 tbsp milk
Yellow food colouring
Green food colouring


1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper liners. Cream the sugar and butter together until pale and fluffy. Beat in the egg until combined. Stir in the vanilla.
2. Combine the flour and baking powder and beat into the butter mixture. Stir in the milk until the batter is smooth.
3. Fill the muffin cups and bake for 12-15 minutes until a skewer inserted into the centre of one cake comes out clean. Transfer to a wire rack to cool completely.
4. Brush the outside of the ice cream cones with the melted chocolate and stand upright on a baking tray lined with parchment paper. Refrigerate for 10 minutes.
5. Spread 12 small rounds of chocolate — slightly larger than the base of an ice cream cone — onto another baking tray lined with parchment paper. Place a cone on top of each, then refrigerate for one hour until set.
6. Beat together all of the ingredients for the icing, aside from the colouring, until fluffy. Set a small amount of the buttercream aside and stir in the yellow colouring until dyed.
7. Stir the green into the remaining buttercream until bright green.
8. Spread the green icing onto the tops of the cupcakes. Use the yellow icing to make a small band around the base of the hat. Place a hat on top of each cupcake to serve.