Witch's Hat Cupcakes

Witch's Hat Cupcakes

Double, double, toil and trouble… You’ll cackle with delight at these witchy chocolate cupcakes.


24 cupcakes



  • 1 cup firmly packed Domino® Light Brown Sugar
  • 1 cup Domino® Granulated Sugar
  • 2/3 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 3 ounces (3 squares) unsweetened chocolate, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 cups water, chilled


  • 3 3/4 cups (1 lb. pkg.) Domino® Confectioners Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • purple, yellow and green food coloring
  • 1 Easy Fondant recipe
  • chocolate ice cream sugar cones
  • chocolate wafer cookies



Preheat oven to 350°F. Line 24 muffin cups with paper baking cups.  

Beat sugars, butter, salt and chocolate in large mixing bowl at high speed, until light and fluffy. Add eggs and vanilla; continue beating for 1 to 2 minutes, until well mixed.

In small bowl, stir together flour and baking soda. Add to chocolate mixture, alternately with water, blending well after each addition. Fill muffin cups 2/3 full.

Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes completely in pan.


In large bowl, combine sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.  

Remove 1/3 cup of frosting; place in a separate bowl. Add yellow food coloring. This will be used for the buckle on the witch’s hat. 

Add purple food coloring to the remaining frosting. This will be used to top the cupcakes. Spoon the frosting into two different piping bags. Fit one with a #1M tip for the purple cupcake frosting and the other with a #2 tip for the yellow buckle frosting.  

Pipe the purple frosting onto the top of each cupcake.  

Follow the recipe instructions to prepare the fondant. Tint with green food coloring and roll it out. Cut into thin bands to fit around each inverted chocolate cone.  

Pipe the yellow frosting onto the band of fondant, making a small “buckle” on the front of each hat.  

Lightly dip the cone “bottom” into some frosting to adhere a chocolate wafer, creating the hat brim. Place a hat onto the top of each frosted cupcake.


Click here for Easy Fondant recipe.