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Witch Hat Cupcakes

These whimsical cupcakes are made using a rich chocolate batter with a tender crumb, baked into perfectly risen cupcakes. Once cooled, they are decorated with dark frosting and fondant to resemble tiny spellbinding witch hats, creating a fun and spooky treat with a delightful mix of soft interior and decorative exterior.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12
Course: Main Course
Cuisine: Seasonal
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 eggs large
  • 1/2 cup dark cocoa powder Dutch-processed preferred
  • 1/2 cup milk warm or room temperature
  • Black or dark fondant for decorations create hats and details

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Piping bag and tips
  • Rolling pin

Method
 

  1. Preheat your oven to 180°C (355°F) and line a muffin tin with paper liners. This prepares your workspace for even baking and easy cleanup.
  2. Sift the flour and cocoa powder together into a large mixing bowl to remove lumps and combine flavors evenly.
  3. In a separate bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and slightly pale—that’s about 3 minutes and fills your kitchen with a sweet aroma.
  4. Add eggs one at a time to the creamed mixture, beating well after each addition, to build a smooth, glossy batter.
  5. Pour in the milk gradually, mixing on low speed, to keep the batter silky and moist.
  6. Slowly fold in the sifted flour and cocoa mixture, mixing gently until just combined—don’t overmix to keep the cupcakes tender.
  7. Using a spoon or scoop, fill the paper liners about two-thirds full with the batter to allow room for rising.
  8. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are slightly domed.
  9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely—this prevents sogginess.
  10. Once cooled, frost the cupcakes with dark chocolate or black icing using a piping bag for a smooth, spooky finish.
  11. Roll out some black fondant to about 1/8 inch thickness and cut out small circles for the hat brims and triangles for the hat points.
  12. Place the fondant pieces on top of the frosted cupcakes to assemble the witch hats, adding details like sprinkles or candies for extra magic.

Notes

For best results, use high-quality dark chocolate icing and flexible fondant. Chill decorated cupcakes slightly to help decorations set firmly before serving.