Go Back
Witch Hat Chocolate Cupcakes with Cookie Brims
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Microwave-safe bowl
  • Baking pan
  • Parchment paper

Ingredients
  

  • 4 chocolate cupcakes, baked and cooled
  • 4 chocolate sandwich cookies
  • 4 mini ice cream cones
  • 1 cup chocolate melting wafers
  • 1/4 cup orange candy melts
  • 1 tablespoon green sprinkles

Instructions
 

  • Place the chocolate melting wafers in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully smooth.
  • Dip the open end of each mini ice cream cone into the melted chocolate and set it aside on parchment paper to harden.
  • Spread a thin layer of melted chocolate on the top of each chocolate sandwich cookie and press a dipped cone onto the center to form the hat. Let the chocolate set for a few minutes.
  • Spoon the remaining melted chocolate over the top of each cooled cupcake and gently press a finished hat into the center so the cookie sits flat against the cake.
  • Melt the orange candy melts in the same way and pipe or drizzle a thin band around the base of each cone where it meets the cookie.
  • Add a few green sprinkles to the orange band on each hat before the candy sets.

Notes

Press the cookie firmly into the cupcake while the chocolate is still soft so the hat stays upright. If the cones feel heavy, add a small dab of melted chocolate under the cookie edge for extra hold. Store finished cupcakes in a single layer at room temperature for up to one day.
Course: Dessert
Cuisine: American
Equipment: Microwave-safe bowl, Baking pan, Parchment paper