Witch Hat Mint Chocolate Cupcakes

Fun Halloween treats that kids and grown-ups alike LOVE!

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Witch Hat Mint Chocolate Cupcakes
Yields 24
Fun Halloween treats that kids and grown-ups alike LOVE!
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686 calories
88 g
89 g
37 g
5 g
15 g
162 g
312 g
72 g
2 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 686
Calories from Fat 328
% Daily Value *
Total Fat 37g
Saturated Fat 15g
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 89mg
Sodium 312mg
Total Carbohydrates 88g
Dietary Fiber 3g
Sugars 72g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Chocolate Mint Cupcakes
  1. 1 box of Duncan Hines Classic Devil's Food Cake Mix
  2. 1 cup of butter milk
  3. 1/2 cup of vegetable oil
  4. 4 eggs
  5. 2/3 cup of chopped mint chocolates (Andes Mints - Andes Creme De Menthe Thins )
For the mint frosting
  1. 1 cup (2 sticks) unsalted butter (very soft but NOT melted)
  2. 8 cups confectioners sugar
  3. 1/2 cup milk
  4. 1 teaspoon of vanilla extract
  5. 1 teaspoon of peppermint mint extract
  6. Green food coloring
  7. Yellow food coloring
For the witch hats
  1. 24 chocolate ice cream cones (if you can’t find chocolate, you can “paint” regular cones with melted chocolate)
  2. 4 ounces semi-sweet baking chocolate, melted
  3. 24 chocolate wafer cookies (Nabisco Famous Chocolate Wafers)
The Chocolate Mint cupcakes
  1. Preheat the oven to 350
  2. Line the muffin cups with paper liners
  3. Put the cake mix in your mixing bowl
  4. Add in the buttermilk, vegetable, oil, and eggs
  5. Beat until moistened – about 30 seconds
  6. Increase the speed to high and beat until thick – about another 2 mins
  7. Fold the chopped mint chocolates into the batter
  8. Spoon the mix into the liners filling the cups about 2/3 of the way to the top.
  9. Bake for 15-20 mins – until a toothpick poked into the cupcake centers comes out clean.
  10. Remove the cupcakes from the baking plans and allow to cool completely before frosting.
The mint frosting
  1. Add 4 cups of sugar, milk, vanilla and peppermint extract
  2. Add butter and beat until smooth and creamy
  3. Slowly add the remaining sugar, 1 cup at a time until it’s a good spreading consistency (you might not need all the sugar)
  4. Remove a small amount of frosting and add yellow food coloring – for the witch hat buckles
  5. Ad a few drops of green food coloring to the remaining icing and mix thoroughly.
Decorate the cupcakes
  1. Melt the chocolate
  2. Dip open end of each ice cream cone into melted chocolate.
  3. Attach to chocolate wafer cookies to make the witch’s hat.
  4. Let stand 30 minutes to allow chocolate to harden.
  5. Spoon some of the green mint frosting into a pastry bag with a flat tip and add a single band around the bottom of the hat (like a ribbon)
  6. Using the smallest pastry tip, pipe a square of the yellow frosting on each hat to make the buckle.
  7. Frost the cupcakes with the remaining green frosting.
  8. Place a witch hat on the top of each cupcake.
Jessy + Melissa http://www.jessyandmelissa.com/wp/

Comments 17

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  5. Just a question about the extract. It says “peppermint mint” is it peppermint? or just mint? i know there are 2 different kinds.


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