Halloween Cupcakes: Witches Hats
Ding dong the witch is dead, the wicked witch, the wicked witch, and she is being replaced by this sweet fun treat– witch hat cupcakes. These witches hat Halloween cupcakes are the cutest. They are simple and easy to make with everyday ingredients. And your whole family will love getting involved in the making of this Halloween treat.
There are a million different ways to make Witch hat cupcakes, from ice cream cones dipped in chocolate to hats made from fondant. But these are my favorite. Not only are the hats easier to eat, and totally edible and fun, but they are simple and easy to assemble.
I first saw this idea on Tastes Better From Scratch, and then all over Pinterest. I loved it some much I had to include it in my Halloween Cupcake arsenal. Of course, I made a few changes, like a tower of Green Frosting, like a melting wicked Witch. But overall the idea is the same, and just so cute and fun.
What you Need to Make Witch Hat Cupcakes
- Cupcakes – Make them, buy them, use a mix, it doesn’t matter. But it is a good idea to use a fun Halloween colored cupcake liner to give the cupcake a great effect overall. You can see we opted for an orange liner.
- OREO cookies- You want the full size ones, and I like to use the Double Stuff, because even though we aren’t eating the frosting inside the cookies, they double stuffed ones are easier to get apart and separate the cookies without breaking them. But if you are an expert at separating OREOs then by all means use whichever you prefer.
- Chocolate kisses – These make the pointy tops of the witch hats. You can use fun colors, striped ones, etc. or a classic.
- Green Icing – You will want enough to pipe a nice tower of icing on each cupcake.
- Orange Icing – You only need a little, like 1/4 cup for six cupcakes so you can attach your chocolate kiss to your cookie to make the hat.
- Halloween colored sprinkles- I like using green sprinkles because it ties the whole witch cupcake together, but feel free to use whatever color you like best.
These great-tasting, fun cupcakes are an eerily easy treat for a Halloween party! Kids get really into decorating them too, which makes them fun for a Halloween class party.
These adorable witch hat cupcakes are the perfect Halloween treat to craft with your little monsters. They only take about 5 ingredients, which means they are simple and fun, and great for kids.
I loved sharing them as a craft activity for my kid’s class party, along with a few other simple cupcake ideas.
Need more Halloween Cupcake Ideas?
One of the fun things about decorating Halloween cupcakes is you can do a variety of different looks with similar ingredients. So let the fun begin, and try your hand at these fun cupcake ideas:
Halloween Cupcakes: Witch Cupcakes
- 24 Pre-baked Cupcakes
- 1 bag OREO cookies
- 24 Chocolate kisses
- 2 c Green Icing
- 2 c Orange Icing
- Halloween colored sprinkles
- Make or buy icing.
- Take 1/4 cup of icing, and color it orange with orange food coloring.
- Take remaining icing and color it green with green coloring. And set aside
- Gently split OREOs in half so you have 2 cookies for each OREO, scrape off the inner icing, and discard.
- Place a small spoonful of orange frosting in the center of the top of each of the OREO cookie.
- Place a Hershey's kiss on top of the icing and press down so it is securely in the icing.
- Sprinkle some orange sprinkles over the remaining icing.
- Take your green icing, and fill a piping bag with it. Use a large round piping tip, or anything that is large.
- Pipe the green frosting into the center of the cupcake and create a lovely tower of icing. Ice all the cupcakes
- Place the witches hat you made on top at an angle just before serving. If you place it sooner, it will get soggy.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Sarah Skaggs says