These wizards’ hats cupcakes are brilliantly designed to conceal a stash of candy beneath their pointed caps. As to which candies, whatever small ones you fancy. Lots of them. Gummy worms. Candy corn. Jelly beans (just not in earwax or vomit flavors, please). We can’t imagine a more appropriate Halloween trick.–David Leite
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Wizard Hat Cupcake FAQs
What should I serve with these cupcakes?
These would make an excellent addition to a dessert table at a Halloween party, and could be served alongside other Halloween cupcakes, like these slightly spooky graveyard cupcakes, or these adorable ghost cupcakes.
If you’re hosting a Harry Potter-themed party, you’ll definitely want to offer some butterscotch beer to wash down these sweet treats.
Can children assemble these cupcakes?
These easy DIY wizard hats are a great activity to keep little hands busy at a Halloween or wizard or witch-themed party. We recommend you take care of coating the cones in chocolate ahead of time, then set out the cupcakes, chocolate-dipped cones, frosting, and candy, and let all your little wizards and witches make their own magical creations.
Wizards’ Hats Cupcakes
- 10 ounces semisweet chocolate chopped
- 12 pointy sugar cones (you know, ice cream cones)
- Edible silver balls or colored sprinkles
- 12 cupcakes (any flavor)
- About 2 cups frosting (any flavor)
- Assorted sprinkles (orange and black are the most festive)
- Assorted unwrapped candies (small enough to stash in the cones)
- Line a baking sheet with parchment paper.
- Melt the chocolate in a heatproof bowl, either in the microwave on a low setting or in a bowl set over but not touching a pan of barely simmering water (do not let the base of the bowl touch the water). Stir until smooth.
- Hold a sugar cone over the bowl of chocolate and pour the melted chocolate over it with a spoon, turning the cone and repeating until it’s evenly coated, allowing any excess chocolate to drip back into the bowl. Sprinkle with edible silver balls or sprinkles, then stand the hats upright on the prepared baking sheet and let them rest, undisturbed, until the chocolate is set.
- To decorate the cones, cover the top of each cupcake with a swirl of frosting and scatter sprinkles on top. Fill the chocolate-coated ice cream cones with candies, stick the frosting side of the cupcake onto the bottom of the cone, and invert.
Originally published October 6, 2013