Wicked Witch Hat Cupcakes
These wicked witch hat cupcakes, are actually black cupcakes shaped like wicked witch hats. The black color of these cupcakes is coming from black cocoa powder, which lends an Oreo taste to anything it is added to. I’ve made this recipe for Halloween, but I have to say it is very simple to prepare, and doesn’t even require an electric mixer, so feel free to enjoy black cupcakes not just on Halloween.
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Wicked Witch Hat Cupcakes:
Equipment: 6 holes Muffins Tin, lined with cupcake liners.
Recipe: 6 Cupcakes
Cupcakes Batter:
Ingredient | Amount (g / units) |
Eggs | 18g |
White Granulated Sugar | 64g |
Vanilla Extract | 1/2 tsp |
Vegetable Oil | 17g |
Milk | 40g |
Water | 40g |
Black Cocoa Powder | 16g |
Salt | A pinch |
All Purpose Flour | 45g |
Baking Powder | 1/2 tsp |
Baking Soda | 1/8 tsp |
Chocolate Kisses Hats:
Ingredient | Amount (g / units) |
Dark Chocolate (55-60%) | 24g |
Heavy Cream (38%) | 6g |
Mini Oreo Cookies | 6 Mini Cookies (Just the shells, without the cream) |
Whipped Cream:
Ingredient | Amount (g / units) |
Heavy Cream (38%) | 100g |
White Granulated Sugar | 10g |
Orange Food Color | 1 drop |
Cake preparation and assembly instructions:
- Preheat your oven to 160C (fan mode off), placing a baking rack at the lowest level of your oven.
- For the cupcake Batter: Into a bowl, add the eggs, salt, sugar and vanilla extract and using a whisk beat them together until combined.
- Add the oil, milk and water, and whisk them into the egg’s mixture.
- Sift the dry ingredients over the liquid mixture: Flour, baking powder, baking soda and cocoa powder. Whisk together to a smooth batter without any lumps.
- Pour the batter into a 6 cups muffin tin, lined with cupcake liners- each should be about 3/4 height full, 40g each.
- Bake for 20 minutes or until a cake tester inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool down completely while you prepare the decorations.
Assembly and decoration:
- For the Chocolate Kisses hats: Melt the dark chocolate together with the heavy cream in the microwave, mix them together and allow it to cool down slightly. Transfer to a piping bag, and pipe small kisses on top of mini oreo cookies (just a single cookie, without the cream). Freeze it until use.
- For the cream, whip the heavy cream with sugar and some orange food coloring to medium stiff peaks that are soft enough for piping.
- Assembly: Transfer the cream to a piping bag fitter with a closed star piping nozzle (no. 844), pipe the cream on top of the cupcake, and add the oreo hats on top.