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Witches Hat Cup Cakes

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  • Makes: 12
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Difficulty: Easy
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Witches Hat Cup Cakes

Have a freaky Halloween with these spell-binding witches hat cupcakes. Eye of toad and tail of rat optional.


  • 115g soft unsalted butter
  • 115g castor sugar
  • pinch vanilla powder
  • 3 large eggs, beaten
  • 115g self raising flour
  • 10g cocoa powder
  • 55g chopped bitter chocolate
  • 12 chocolate ice cream cones
  • 200g melted dark chocolate
  • green piping icing
  • yellow piping icing
  • 300g soft salted butter
  • 150g icing sugar
  • green colouring

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  • Pre heat the oven to 200 Degrees C, Gas 6.
  • Beat the soft butter and castor sugar together until thick and creamy.
  • Add the eggs slowly until incorporated, finally add the vanilla powder, flour, cocoa and chopped chocolate. Do not over work the mixture.
  • Line a patty tin with 12 foil baking cases, then pipe in the chocolate mixture, making sure you leave a small indentation in the middle so the buns rise evenly.
  • Take care to only fill up the cases no more than 1/4 to a 1/3rd full, this is to make sure that you end up with enough space on top of the cooked bun to take the icing.
  • Bake in the pre heated oven until well risen, and firm to the touch. This will take about 25 minutes.
  • Remove from the oven, and cool on a wire rack.
  • Melt the chocolate over a pan of simmering water and dip the top of each cone in chocolate then place on baking parchment and chill well.
  • Carefully beat the butter, icing sugar (sieved) and green colour together, then using a large fluted nozzle pipe a large rosette of butter cream right to the edge of the cupcake.
  • Top with the chilled cones.
  • Pipe a green edge around the chocolate base then pipe a yellow buckle.
  • Dust with cocoa and icing sugar.

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