Spooky Witch Hat Cupcakes with Choco-Orange Delight

Dark chocolate smudges on your fingers, the sharp tang of orange zest hanging in the air. Tiny witch hats, glossy and mysterious, waiting to perch atop the richest cupcakes. You almost don’t want to eat them—almost. Crisp candy spirals wrapped with sly green licorice curls, a little black twist dangling like a secret. Halloween whimsy, bit by bit in bite-sized form.

Why You’ll Crave It

• Choco-orange combo hits the right note—bitter meets bright.
• Witch hat mini cones add crunchy charm, not just looks.
• Licorice adds chewy spins, colors pop in every bite.
• Simple steps but looks like you spent hours crafting magic.
• Made with ingredients you can easily find, zero nuts here.

Gotta say, these hats take the cupcake game to a whole new spooky level.

What You’ll Need

• Rich cocoa powder: about 70 grams, for that deep chocolate base in cupcakes.
• Fresh orange zest: zest of 2 medium oranges, gives a bright citrus spark for the frosting.
• Store-bought mini sugar cones: 10 small ones, these form your witchy hats.
• Dark melting chocolate: 200 grams, for coating and crafting hats.
• Green fruit licorice strips: a handful, cut into short spirals or strips for wrapping.
• Black licorice pieces: small chunks to decorate and tie off the licorice cords.
• Buttermilk: 150 ml, keeps cupcakes moist with a slight tang.
• Baking soda and powder: about 1 teaspoon each, for lift.
• Granulated sugar: 100 grams, for sweetness without overpowering.
• Butter: 100 grams, softened or melted works fine.
• Eggs: 2 large, helps the structure.
• Vanilla extract: 1 teaspoon, just enough for warmth.

Easy How-To

Chocolate Cupcakes first

Mix cocoa with butter and sugar, feels gritty but just keep whisking. Eggs go in one at a time, then vanilla. Alternate buttermilk and dry stuff—flour, baking soda, baking powder—don’t overmix or cupcakes get tough. Spoon into mini liners, fill about two-thirds, and pop in the oven at 175°C (350°F) for nearly 18 minutes. Check with a toothpick—clean or almost clean is the sign.

Orange frosting magic

Whip softened butter till creamy, sift in powdered sugar slowly. The zest comes last, fold in gently so you don’t lose those bright flecks everywhere. A teaspoon or two of fresh orange juice, just enough to loosen it but keep it thick enough to hold its shape. Taste, add a touch more zest if you want punch.

Craft the Witch hats next

Melt chocolate slowly—double boiler style or in short bursts in the microwave. Brush the outside of each mini cone thoroughly. Means full coverage or flakes of cone peek and spoil the look. Stand cones upsidedown on parchment—opening facing down. Chill for about 15 minutes, enough so the chocolate stiffens. On another parchment-lined sheet, dollop spoonfuls of melted chocolate (around 7 cm wide) as flat discs. Once thickened slightly but still tacky—say 50 minutes chill—set each cone gently centered. Chill again for around 60 minutes to make sure everything’s solid.

Putting it all together

Frost cupcakes with the orange-spiked cream, no shy touch here, pile it on generously. Gently place each cone-hat on top opening down, like a pointy little cap. Wrap a spiral of green licorice around the base of the hat, twist or curl a bit. Stick small black licorice pieces on those curly ends like little charms or buttons. A little messy, a little fun. Done.

Good to Know

• If chocolate seams crack on cones, a little dab of melted chocolate repairs easily.
• Leave cupcakes to cool fully before frosting or hats will slide off.
• Licorice colors can be swapped for red or purple if you want a different vibe.

Serving Ideas

• Serve on rustic wooden boards, surrounded by autumn leaves or mini pumpkins.
• Pair with a cup of spiced chai or black coffee to cut richness.
• Great for Halloween parties, kids love the playful hats and chewy licorice.

Top Tricks

• Use room temperature ingredients for cupcake batter to blend smoother.
• Chill hats carefully on parchment with enough space; they’re fragile till set.
• If frosting feels too liquidy, add a pinch more powdered sugar and chill.

Frequently Asked Questions

Can I make the hats ahead of time?

Yes, totally. Make hats up to 2 days before, keep in airtight container in fridge. Just let them sit at room temp before placing on cupcakes so chocolate isn’t brittle.

What if I don’t like licorice?

Swap licorice for thin colored candy ribbons or edible glitter “cords” for flair or nothing at all—hats still fun!

Is the orange frosting really necessary?

You can switch for vanilla or cream cheese frosting if orange’s not your thing. Orange zest adds zing but vanilla is classic comfort.