October is here, and that means one thing: it’s officially spooky season! And what better way to celebrate than with a batch of delightfully wicked Irresistible Wicked Witch Halloween Cupcakes? These aren’t your average cupcakes; they’re a magical blend of moist chocolate cake, creamy green buttercream, and a touch of playful spookiness. Perfect for Halloween parties, classroom treats, or just a fun baking project with the kids, these cupcakes are guaranteed to disappear faster than a ghost in the night. Get ready to cast a spell in the kitchen – let’s bake!
Why You’ll Love This Recipe
These Wicked Witch Cupcakes are more than just pretty faces (or should we say, hats!). Here’s why they’ll become a Halloween staple in your home:
- Deliciously Moist Cake: We’re using a simple yet effective chocolate cupcake recipe that results in incredibly tender and flavorful cupcakes.
- Vibrant Green Buttercream: The bright green buttercream is the star of the show, instantly evoking a witchy vibe. It’s also surprisingly easy to achieve that perfect shade!
- Fun & Festive: The witch hat decorations are simple to make and add a playful touch that everyone will adore.
- Customizable: Feel free to get creative with your decorations! Add sprinkles, edible glitter, or even tiny fondant details.
- Perfect for All Skill Levels: Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and yields fantastic results.
Ingredients & Equipment
Ingredients:
- For the Cupcakes:
- 1 1/2 cups (192g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (177ml) buttermilk
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 3/4 cup (177ml) hot coffee
- 1 tsp vanilla extract
- For the Buttercream:
- 1 cup (2 sticks/227g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- 1/4 cup (60ml) milk or heavy cream
- 1 tsp vanilla extract
- Green food coloring (gel food coloring recommended)
- For the Witch Hats:
- Oreos (regular or double stuffed)
- Hershey’s Kisses (unwrapped)
- Chocolate frosting or melted chocolate
Equipment:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Piping bag (optional, for decorating)
Step-by-Step Instructions
Making the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, hot coffee, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Making the Buttercream:
- In a large bowl, beat softened butter with an electric mixer until light and fluffy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add milk or heavy cream and vanilla extract. Beat until smooth and creamy.
- Add green food coloring, a few drops at a time, until you reach your desired shade of green.
Assembling the Witch Hats:
- Turn an Oreo cookie upside down.
- Attach a Hershey’s Kiss to the center of the Oreo using a small amount of chocolate frosting or melted chocolate.
- Let the chocolate set slightly.
Decorating the Cupcakes:
- Frost the cooled cupcakes with green buttercream.
- Gently press a witch hat (Oreo & Kiss) into the center of each cupcake.
- Add sprinkles or other decorations as desired.
Pro Tips
- Don’t Overmix the Batter: Overmixing can result in tough cupcakes. Mix until just combined.
- Use Gel Food Coloring: Gel food coloring provides a more vibrant color without adding excess liquid to the buttercream.
- Chill the Buttercream: If your buttercream is too soft, chill it for 15-20 minutes before frosting the cupcakes.
- Secure the Witch Hats: Ensure the chocolate is slightly set before placing the hats on the cupcakes to prevent them from sliding off.
- Coffee Enhances Chocolate Flavor: Don’t worry, you won’t taste the coffee! It simply enhances the chocolate flavor of the cupcakes.
Storing Leftovers
Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best results, store unfrosted cupcakes separately from the buttercream. If storing in the refrigerator, allow the cupcakes to come to room temperature before serving for optimal flavor and texture.
Print
Wicked Witch Halloween Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Spooktacular cupcakes decorated to look like wicked witches, perfect for Halloween parties and spooky celebrations.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
Green gel food coloring
1 cup chocolate frosting
12 sugar cones
12 Hershey’s Kisses
1/2 cup green candy melts
Black licorice laces
Mini chocolate chips or candy eyes
Halloween sprinkles
Cupcake liners
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Add the dry ingredients to the wet ingredients in batches, alternating with buttermilk. Mix until just combined.
6. Stir in green food coloring until the batter reaches your desired witchy hue.
7. Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
8. Frost cooled cupcakes with chocolate frosting to resemble witch faces.
9. Add candy eyes or mini chocolate chips for eyes and black licorice laces for hair.
10. Melt green candy melts and dip sugar cones to make witch hats; attach a Hershey’s Kiss on top of each cone.
11. Place each witch hat on a frosted cupcake.
12. Decorate with Halloween sprinkles and serve.
Notes
You can prepare the witch hats ahead of time to allow the candy melts to harden.
Try using different colors of frosting or candy melts for a variety of spooky styles.
Store cupcakes in a sealed container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg