These Witches Hat Cupcakes are a cute and fun way to get creative this Halloween. A black chocolate chip cupcake is topped with green frosting and a handmade witches hat topper!
Preheat the oven to 180C/350F and line a 12 hole cupcake tray with liners.
Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
Add in the eggs and vanilla, scraping down the sides as necessary, and mix until well combined. 1 minute on medium-high speed.
Place flour, baking powder, salt and chocolate chips into a medium sized bowl and stir until all the chocolate chips are coated in flour.
Tip the flour mixture into your egg mixture and begin to mix on low. Add in the milk and continue to mix until well combined.
Add in black food colouring, a little at a time, until you reach desired colour. I used around a 1/4 of the Wilton gel pot.
Mix until the whole mixture is evenly black and smooth. Divide the batter between the cupcake liners, filling them 2/3 of the way up. I used a 2tbsp cookie scoop to ensure each cupcake is even.
Place in the oven for 18-22 minutes, until risen and an inserted skewer into the centre comes out clean. Transfer to a wire rack to cool as soon as possible to stop liners peeling away from the cakes.
Whilst the cupcakes are cooling, make the witches hat toppers. Place your halved Oreo's text side up on a flat surface; I set up a silicone pastry mat as my work station.
Divide the black fondant icing into 12; I used around a 3 pea sized amount per cupcake.
Roll the fondant roughly into a sausage between your hands, then place it on your work surface and roll one end so it goes to a point. Turn to stand upright on the thicker end and then press, turn and shape until the base measures around 1/2 an inch across and then goes up like a cone to a point.
Brush a little edible glue on the base and stick in the centre of the Oreo. Cut the green fondant into thin strips, around 5mm thick and long enough to fit around the base of the cone. I made one piece long enough to go around the base, then used this as my template for all the others.
Brush the base of the cone with a little edible glue, all the way around, then place the green strip around the base and pinch closed gently.
Leave to set for 30 mins or so before making the frosting: Place butter and icing sugar into a large bowl, or the bowl of your stand mixer and begin to mix on low. Once the mixture starts coming together, turn the mixer up to medium and beat until it starts to come together. Add 1/2 tbsp of milk then add in green food colouring, a few blobs (or drops if you're using liquid!) at a time until you reach the desired colour.
Continue to add milk, 1/2tbsp at a time if you need to, until you have a light, fluffy frosting that will hold its shape, but is light enough to pipe.
Half fill a piping bag fitted with an open star nozzle and then pipe a swirl onto each cupcake.
Place a witches hat on top of the frosting; either straight on or at an angle, whichever you prefer. I went for straight on - now you're ready to serve!
You can make these a few hours ahead of a party, or store them in the fridge, in an airtight container, for 1 day. The Oreo's will get softer if you leave them for days, but the cupcakes themselves will keep chilled for 3 days.
*Once you've attached the black fondant to the Oreo - you can either keep the tip straight, or bend it over for the top of the hat. Completely up to you!