Halloween Witch Hat Cupcakes
We have so much fun with our Halloween Food Crafts, that we had to make more! These With Hat Cupcakes don’t have to be for the kitchen expert. They are made with a box of chocolate cake mix and rather the fun is in the design. A typical box mix makes 18-24 cupcakes making this recipe perfect for a classroom or Halloween Party. Enjoy!
Ingredients:
- Dark Chocolate Fudge Cupcake Mix (eggs, water, oil)
- Creamy vanilla “purple” frosting (or make your own with food coloring)
- Yellow Icing with a Flat Tip
- Wilton Green Icing with a Small Round Tip
- Black Cupcake Liner
- Decorating Bag
- Large Star Decorating Tip
- Chocolate Waffle Cones (we found OREO brand in our store)
Halloween Witch Hat Cupcakes
Ingredients
- Dark Chocolate Fudge Cupcake Mix (eggs, water, oil)
- Creamy vanilla “purple” frosting (or make your own with food coloring)
- Yellow Icing with a Flat Tip
- Wilton Green Icing with a Small Round Tip
- Black Cupcake Liner
- Decorating Bag
- Large Star Decorating Tip
- Chocolate Waffle Cones (we found OREO brand in our store)
Instructions
- Preheat your oven and line a cupcake pan with your black cupcake liners.
- Prepare your cake mix as directed on the box and fill your cupcake liners up halfway with your batter.
- Bake as directed on box then let your cupcakes cool.
- Cut the tip off your decorating bag and place your large star tip inside the bag.
- Place your bag inside a tall glass/cup, fold the edges over the top of the glass/cup, and fill with your purple frosting.
- Take the bag out of your glass/cup and twist the top of the bag (you can secure with a twisty tie if you’d like but not necessary.)
- Place the tip onto the outside edge of your cupcake, apply pressure to the center of the bag, and frost in a swirl pattern till you get to the center of the cupcake, then quickly let off the pressure.
- Break 1/5 of the cone off the top opening and gently press the cone pointy side up onto the frosting.
- Use your yellow frosting with the flat tip and frost a flat line of frosting around the base of the waffle cone.
- Now draw a square buckle on top of the yellow flat line
Directions:
- Preheat your oven and line a cupcake pan with your black cupcake liners.
- Prepare your cake mix as directed on the box and fill your cupcake liners up halfway with your batter.
- Bake as directed on box then let your cupcakes cool.
- Cut the tip off your decorating bag and place your large star tip inside the bag.
- Place your bag inside a tall glass/cup, fold the edges over the top of the glass/cup, and fill with your purple frosting.
- Take the bag out of your glass/cup and twist the top of the bag (you can secure with a twisty tie if you’d like but not necessary.)
- Place the tip onto the outside edge of your cupcake, apply pressure to the center of the bag, and frost in a swirl pattern till you get to the center of the cupcake, then quickly let off the pressure.
- Break 1/5 of the cone off the top opening and gently press the cone pointy side up onto the frosting.
- Use your yellow frosting with the flat tip and frost a flat line of frosting around the base of the waffle cone.
- Now draw a square buckle on top of the yellow flat line.
- Enjoy!
We love our most recent Mexican Stuffed Halloween Pumpkin Peppers – Pin to Pinterest.
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