Featured Recipe
Witch Hat Cupcakes
By Kate
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Chocolate cupcakes with orange frosting topped by witch hats made from mini cones coated in dark chocolate. Green and black licorice used for decoration around the hats. Treats have a crisp chocolate shell and bright citrus icing with candy accents. Prep involves baking base cupcakes, making frosting, coating cones, and assembling hats. Slightly chilled before and after assembly for texture. Suitable for vegetarians and free from nuts.
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Prep:
22 min
Cook:
18 min
Total:
45 min
Serves:
12 servings
Halloween
cupcakes
chocolate
desserts
Introduction
Chocolate. Orange. Licorice. Weird but works. No fancy gadgets. Store-bought cones keep the structure intact. Baking cupcakes happens fast. Frosting zesty and sticky. Chocolate shells on cones hold the shape. Chill the cones right. Licorice ribbons wrap up the look. Black bits are bows. These Halloween hats sit on cupcakes looking spooky. Slightly bitter and sweet. Textural contrast in each bite. Old dusty witches would approve. Great for gatherings or kids who dare. No nuts make them easier for allergy concerns.
Ingredients
About the ingredients
Dry ingredients are standard but measure precisely for cupcake lightness. Cocoa powder affects chocolate intensity so pick unsweetened variety. Milk and egg ensure moist crumb; avoid substitutes since texture depends on them. Orange zest and juice freshen with natural oils, use untreated fruit for best aroma. Dark chocolate can be bittersweet or semisweet but should melt smoothly for coating. Butter in frosting aids creaminess but softened—not melted—to keep proper texture. Powdered sugar sifts to avoid lumps. Store-bought mini sugar cones hold shape better than wafer cones. Licorice strings for decoration rather than flavor intensity; green and black add visual contrast.
Method
Witch Hat Shells
- Melt bittersweet chocolate slowly. Using a pastry brush, coat outside of mini cones with chocolate thickly. Place cones upside down on parchment-lined sheet. Chill 15 minutes for firm set.
- On parchment sheet, drop spoonfuls (~1 tsp) of melted chocolate forming 5 cm circles. Center each sugar cone upside down on these discs. Chill 50 minutes until solid.
- Preheat oven 175 C. Mix flour, sugar, cocoa, baking powder, soda, salt in bowl. In separate, whisk milk, oil, egg, vanilla, orange zest.
- Combine wet to dry, fold until just blended. Distribute batter into 12 cupcake liners (2/3 full). Bake 17-20 minutes or until toothpick clean. Cool thoroughly.
- Cream butter until pale. Gradually add powdered sugar. Stir in orange juice slowly until fluffy. Adjust thickness if needed with more juice or sugar.
- Pipe orange frosting atop each cooled chocolate cupcake liberally.
- Place a prepared witch hat shell on top of frosted cupcake, aligning cone opening downward.
- Wrap green licorice strings around cone bases, twist slightly to secure like ribbons.
- Attach small chopped black licorice bits as bow details on licorice ribbons.
- Refrigerate all for 10 minutes before serving to set decorations.
Base Cupcakes
Orange Frosting
Assemble
Technique Tips
Start by melting chocolate slowly to avoid scorching; double boiler preferred. Brush evenly so shell isn’t thin and fragile but not too thick or heavy. Chilling cones ensures quick set; 15 minutes tested optimum with refrigerate. Chocolate discs act as ‘brims’ for witch hats, size matters for stability. Baking cupcakes uses moderate oven temperature to balance crumb and moisture; test with toothpick. Frosting requires steady creaming; add citrus juice in increments for ideal spreadability. Assembly best chilled; chocolate hats firm up and reduce melting risk on warm cupcakes. Wrapping licorice ribbons around hats is decorative and helps anchor hats in place. Final chilling step important to fix all elements before serving or packaging.
Chef's Notes
- 💡 Measure flour precisely. Insufficient flour impacts rise. Cocoa powder matters too. Unsweetened gives nicer chocolate balance. Don’t swap for sweetened mixes. It alters taste. Use whole milk only. Alternatives compromise moisture.
- 💡 Melt chocolate slowly, double boiler method best. Hot chocolate scorches easily burns taste. Coat cones thick but not too heavy. Thin shells break or fail to hold shape. Cool thoroughly before assembly. It sets structure.
- 💡 When baking, check cupcakes often. Toothpick test is key. Be cautious of overbaking. Dry cupcakes are no good. Cooling stage matters too. Let them cool completely before frosting to prevent melting.
- 💡 Frosting requires careful creaming, incorporate sugar gradually. Too much juice at once leads to runny frosting. Add more powdered sugar if it gets too thin. Adjust thickness for best spreading. Keep a consistent texture.
- 💡 Assembly time requires precision and chilling. Hats must be cold to maintain shape. Wrap licorice tightly for appearance. Use different colors for contrast. Add bows for decoration. Presentation is crucial for festive vibes.
Kitchen Wisdom
How long to bake cupcakes
Cupcakes usually 17 to 20 minutes. Check with toothpick. If clean, done. Too much time and they dry out too much.
Why does frosting run off cupcakes
Too much juice makes it thin. Start with less, gradually add. If thin, more powdered sugar fixes it. Creamy is vital.
Can I make these ahead of time
Yes, store cupcakes in airtight container. Frosting can be prepped earlier. Assemble everything just before serving.
What if I can't find mini cones
Use full-sized cones, break them down. They can serve same purpose, structure is key. Just adjust ratios for frosting.
