Best Witch Cupcakes Recipes

WITCH HAT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
• Heat the milk in a small saucepan to just below a simmer. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Stir together the flour, baking soda and salt in a small bowl and set aside.
• Whisk the sugar, oil, egg and vanilla into the cooled cocoa mixture until smooth. Add the flour mixture and whisk just until smooth. Divide the mixture among the paper liners. Bake until a tester inserted in the centers comes out clean, 20 to 23 minutes. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
• For the frosting: Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Cool slightly.
• Beat the butter on medium high speed with an electric mixer fitted with the paddle attachment until light and smooth, about 1 minute. Add the cooled chocolate and beat until combined. Add the confectioners' sugar and cocoa and beat on low to combine. Add 1 tablespoon milk and the vanilla. Beat on high until light and fluffy, adding the last tablespoon of milk, if needed, to make a smooth, pipeable frosting. Starting with about 1/8 teaspoon, beat in black gel coloring to tint the frosting nearly black (you may need up to 1 teaspoon total).
• For assembly: Line a baking sheet with parchment and clear space in your refrigerator or freezer to accommodate the level pan. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth. Let cool slightly. While the chocolate cools, use a paring knife to gently saw off the tip of each ice cream cone (about 3/4 inch) at an angle to make the bent tips of the hats.
• Use a small spoon to coat the cut end of a cone with melted chocolate and lay it flat on the prepared baking sheet. Attach the tip piece at an angle so it looks like the point of the hat is bent and paint with a little more chocolate to seal the two pieces together. Repeat with the remaining cones and refrigerate or freeze until set, 5 to 10 minutes.
• Once the cones are fused together, pour the sprinkles into a shallow bowl or small sheet pan. Working one at a time, lightly coat the cones in melted chocolate and roll in the sprinkles. Set upright on the lined baking sheet. Refrigerate the cones until set, 5 to 10 minutes.
• Put the frosting in a piping bag fitted with a large star tip. Pipe a round of frosting in the center of each cupcake and press on a hat to adhere. Cut the sour belts to wrap around the base of the hats about 1/2 inch from the bottom. Use a little frosting to adhere the ends to the hat, if needed. Pipe frosting around the perimeter of the cupcakes to make a brim for each hat. Stick a yellow candy on each sour belt to make a hat buckle, gently pressing it into the frosting so it sticks.

WICKED WITCH CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch.

WICKED WITCH HALLOWEEN CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In a medium bowl, beat cake mix, water, 3 tablespoons oil and the egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups. Bake 11 to 13 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In 3 small microwavable bowls, microwave each color of candy melts separately on Medium (50%) 1 minute, stirring once, until melted. Stir 1 teaspoon oil into each bowl until blended.
• Dip two-thirds of pointed end of each Bugle snack into orange coating. Place on waxed paper; freeze 5 minutes or until set. Dip pointed tips into white coating; freeze 5 minutes or until set. Dip wide ends into yellow coating. Gently press yellow end of each snack onto center of each sandwich cookie; let stand until set.
• Tint frosting with food color. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until thin enough to pour. Frost cupcakes, allowing frosting to drip down sides. Top each cupcake with witch hat cookie.

WITCH'S HAT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape in the seeds of the vanilla bean and mix to combine. Add the eggs one a time, beating well in between each addition and scraping down the sides of the bowl. Turn the speed to medium and add half of the flour mixture, the milk and then the remainder of the flour mixture, beating in between additions. Do not overmix. Scoop the batter into the lined cupcake pan, using an ice-cream scoop and filling each cup about two-thirds of the way.
• Bake, rotating the pan halfway through, until the cupcakes are golden and a tester inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the pan to a rack, cool 5 minutes, and then remove the cupcakes to the rack to cool completely.
• For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and light, about 1 minute. Add 5 1/2 cups of the confectioners' sugar and mix on low to combine. Add the vanilla, increase the speed to high and beat until light and fluffy, about 1 to 2 minutes. (Add up to 1/2 cup more confectioners' sugar, depending on how stiff you want the frosting.)
• For the decoration: Use a cupcake corer to hollow out the center of each cupcake saving the tops, then fill with a candy ball. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the candy ball. Use a couple of drops of purple food coloring to dye three-quarters of your frosting. Fill a pastry bag fitted with a large star tip with the frosting. Dye the remaining frosting with green food coloring and add to a small pastry bag or resealable plastic bag with just a tiny bit of the tip snipped off. Pipe a swirl of purple frosting to cover the top of each cupcake. Place a chocolate wafer cookie on top of each. Using a dab of frosting, wrap the candy belt around the edge of the ice-cream cone. Attach the cone upside-down on top of the cookie, using a bit of frosting to form a hat. Use another dab of frosting to attach the candy-coated chocolates in front for a buckle.

MELTED WICKED WITCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Place mini paper baking cup in each of 24 mini muffin cups. In a medium bowl, beat cake mix, water, 3 TBS oil and egg on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups. Bake 11-13 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• 2. In 3 small microwavable bowls, microwave each color candy melts separately on medium 1 minute, stirring once, until melted. Stir 1 teaspoon oil into each bowl until blended.
• 3. Dip two-thirds of pointed end of each Bugle snack into orange coating. Place on wax paper; freeze 5 minutes or until set. Dip pointed ends into white coating; freeze 5 minutes or until set. Dip widest ends into yellow coating. Gently press yellow end of each snack onto center of each sandwich cookie; let stand until set.

WICKED WITCH CUPCAKES

Steps:

• Chocolate Cupcakes: Preheat oven to 350 degrees with rack in center. Line cupcake tins with 12 paper liners; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Beat on medium speed for two minutes. (Alternatively, combine ingredients in a large bowl, then beat with a hand-held electric mixer.) Add boiling water and beat to combine (batter will be thin). Divide batter evenly among cupcake liners.
• Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
• Buttercream Frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Using food coloring, tint the icing dirty green.
• Using a melon baller, scoop out the center of each cupcake, and fill with candy-coated chocolates, if desired.
• Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Insert two candy-coated chocolates into each cupcake to form eyes. Place two 1/2-inch lengths of licorice above the eyes to form eyebrows for the witch. Place the 1/4-inch licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the 2-inch licorice lengths under the cone hat to form the hair. Decorated cupcakes can be stored up to 1 day at room temperature.

WICKED WITCH CUPCAKES

Steps:

• Make the legs: Roll the white fondant into two 15-inch-long logs for the legs of the witches, using your hands or a bowl scraper to smooth the logs out. Use a ruler to measure out twelve 2 1/2-inch-long lengths and use a paring knife or pizza wheel to cut the lengths. Round one of the ends of each of the legs to attach the shoes to.
• Make the stripes on the tights: Roll out the black fondant about 1/8-inch-thick with a small rolling pin. Cut even 1-inch strips, and then cut across to make 1/4-inch-wide strips. These will be the stripes on the witches' legs. Use a small amount of shortening to attach 3 strips to each of the legs. Flip the legs over and trim off the excess black fondant using a paring knife or pizza wheel, so the stripes wrap around perfectly.
• For the shoes: Divide your red fondant into 12 even pieces, each about .1 ounce (about the size of a raspberry). Roll a piece of fondant into a ball to start, then form it into a teardrop shape. Make the tip come to a point with your fingertips and curl it back slightly. Place the curled tip of the shoe face up on your surface and use your fondant tool to press in and down slightly, making the heel of the shoe; hold the shoe on either side to help it keep its. Use a ball tool opposite the heel to make a little hole where the leg will attach. Repeat with remaining pieces of red fondant, making a total of 12 shoes. Coat the shoes in a light coating of shortening using a paintbrush. Dip the shoes into the red edible luster dust. Attach the legs with a bit water, pressing the rounded end of the leg into the top of the shoe.
• Allow the legs and shoes to dry for at least 30 minutes. Place the legs in pairs on a platter, leaving a good amount of space between pairs. Press a cupcake upside down on top of each pair of legs and serve.

WITCH CRASH CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with black cupcake liners.
• Mix the flour, baking soda and salt in a medium bowl; set aside. Put the milk in a large microwave-safe bowl and microwave until bubbling, about 1 minute. Whisk in the cocoa powder until dissolved. Whisk in the granulated sugar, oil, vanilla and egg until smooth. Fold in the flour mixture until combined.
• Divide the batter among the cupcake liners (about 1/4 cup per liner). Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely, about 1 hour.
• For the frosting. Beat the butter in an electric mixer fitted with a paddle attachment on medium-high speed until light, fluffy and almost double in size, 4 to 5 minutes. Turn the mixer to low, add the confectioners' sugar, milk and vanilla and beat until just combined, about 1 minute.
• Divide the frosting into 4 separate bowls. Color one bowl with purple gel food coloring, one bowl with orange gel food coloring, one bowl with neon green gel food coloring and one bowl with blue gel food coloring. Spoon into 4 separate piping bags fitted with a large round tip (we used an 808 tip).
• For the decorations: To make the witches' legs and boots, cut 2 purple and white striped paper straws, 2 green and white striped paper straws and 2 red and white striped paper straws into 4 pieces each (24 pieces total); these will be the legs. Form the chocolate chewy candies into boot shapes (microwave them for 10 seconds if they are too hard to form) and mold them over the straws.
• To make the witches' hats: Twist open the chocolate sandwich cookies so you have 12 circles. Scrape away the white frosting and save for another use. Spread a small amount of colored frosting into the center of each cookie and top with a milk chocolate candy.
• To decorate the cupcakes: Pipe purple frosting onto 3 cupcakes, orange frosting onto 3 cupcakes, green frosting onto 3 cupcakes and blue frosting onto the remaining 3 cupcakes. Place a hat offset on top of the frosting of each cupcake. Arrange some shredded wheat underneath each hat to mimic hair. Stick 2 legs into each cupcake opposite the hat so they are slightly slanted upward.

WITCH CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes; cool completely. , For witches' hats, in a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip a Bugle in chocolate, allowing excess to drip off. Position on a chocolate wafer half, forming a witch's hat. Place on waxed paper to dry. Repeat with remaining chocolate, Bugles and wafers., For hair, in a small bowl, combine the chow mein noodles, sugar and cocoa; set aside. Tint frosting green; frost cupcakes. Insert witches' hats into cupcakes. , For eyes, cut miniature marshmallows in half and pinch slightly; attach miniature chocolate chips with frosting for pupils. Place on cupcakes. Add pieces of licorice twists for noses, shoestring licorice for mouths and Nerds for warts. Arrange reserved chow mein noodles on cupcakes for hair.