Witch Hat Cupcakes

Ingredients:

Cupcakes

• 3/4 cup whole milk
• 0.5 cup cocoa powder
• 1 cup premium flour
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Chocolate glaze

• 110 g semi-sweet chocolate granules
• 110 g softened unsalted butter
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 1–2 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Black gel food coloring

Assembly

• 220 g semi-sweet chocolate granules
• 12 ice cream cones
• 1 tbsp. l. coconut oil
• 2 cups black decorative sugar for sprinkling
• 12 green sour ribbon candies
• 12 yellow-coated chocolate candies, such as M&M's

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper cups.
2. Cupcakes:
   
   Heat the milk in a small saucepan until just barely simmering. Pour the hot milk over the cocoa powder in a large bowl and stir. Let cool slightly.
3. In a small bowl, combine the flour, baking soda, and salt and set aside. Mix the sugar, butter, egg, and vanilla into the cooled chocolate mixture until smooth. Add the flour mixture and knead until smooth. Divide the batter among the paper cupcake liners. Bake until a tester inserted into the center of the cupcake comes out clean, 20–23 minutes. Let cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
4. Glaze:
   
   Place the chocolate pieces in a microwave-safe bowl and microwave in 30-second intervals, stirring well with a spatula, until the chocolate is completely melted and smooth. Let cool slightly.
5. Using a mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and smooth, about 1 minute. Add the cooled chocolate and beat until smooth. Add the powdered sugar and cocoa and mix until fully incorporated. Add 1 tablespoon of milk and vanilla. Beat on high speed until light and fluffy, adding an additional 1 tablespoon of milk if necessary to create a smooth glaze. Beat in the black food coloring, starting with about 1/8 teaspoon at a time, until the glaze is almost black (you may need up to 1 teaspoon in total).
6. Assembly:
   
   Line a baking sheet with parchment paper and clear some space in the refrigerator or freezer for the cupcakes. In a medium microwave-safe bowl, combine the chocolate chips and coconut oil and microwave in 30-second intervals, stirring well, until the chocolate is completely melted and smooth. Let cool slightly. While the chocolate is cooling, use a small knife to carefully cut off the tip of each ice cream cone (about 2 cm) at an angle to create the curved tips of the hats.
7. Brush the cut end of the cone with melted chocolate and place it on the prepared baking sheet. Attach the tip at an angle so it looks like the end of the hat is curled up, and paint a small amount of chocolate to seal the two halves together. Repeat with the remaining cones and refrigerate to set for 5-10 minutes.
8. Once the cones are set, pour the decorative sugar into a shallow bowl or small baking sheet. Lightly coat the cone with melted chocolate and roll in sprinkles. Place upright on the lined baking sheet. Refrigerate for 5-10 minutes to set.
9. Place frosting in a pastry bag fitted with a large star-shaped tip. Pipe frosting into the center of each cupcake and press the cap to adhere. Cut ribbons of tart candy and wrap them around the base of the cupcakes, about 1 cm from the edge. If needed, apply a little frosting to secure the ends to the cap. Spread frosting around the perimeter of the cupcakes to create a brim. Glue a yellow candy cane to each ribbon to create a buckle, gently pressing it into the frosting.