Description
Chocolate cupcakes topped with inverted ice cream cones dipped in purple frosting and decorated to resemble miniature witch hats. These playful Halloween treats combine rich chocolate flavor with whimsical presentation, perfect for parties or classroom celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chocolate frosting
- 12 flat chocolate wafer cookies (or chocolate sandwich cookie halves)
- 12 sugar ice cream cones
- 1 cup melted chocolate chips
- Assorted Halloween sprinkles or colored icing for decorating
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with 12 liners.
- Whisk dry ingredients. Add wet ingredients, mix until smooth.
- Fill liners 2/3 full. Bake 18-20 minutes. Cool completely.
- Make hats: Dip open end of ice cream cones in purple frosting. Roll in sprinkles.
- Pipe black icing bands around base of cones. Attach licorice bows if desired.
- Frost cupcakes with remaining purple frosting. Place a cookie on each.
- Gently press decorated cones onto cookies at a slight angle.
- Add final details with black icing (buckles, stitches, etc.).
Notes
- Gluten-free option: Use GF flour and cookies
- Make ahead: Bake cupcakes 1 day early, decorate day-of
- Transport tip: Secure hats with dab of frosting
- Kid-friendly: Let children decorate their own hats
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg