Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Witchs Hat Chocolate Cupcakes


2 hours
Skill Level
30 cupcakes

Orange flavor and cream filling provide a different take on these HERSHEY’S Halloween witch hat cupcakes. Try letting the kids help place the witches’ hats on top. Then serve up at Halloween parties for a spooky snack. Just be sure to save a chocolate cupcake treat for yourself!

Ingredients & Directions

Prep Time
25 minutes
Bake Time
20 minutes
Cool Time
45 minutes
Chill Time
30 minutes


  • 3/4 cup
    butter or margarine (1-1/2 sticks) , softened
  • 1 2/3 cups
  • 3
  • 1 tsp
    vanilla extract
  • 2 cups
    all-purpose flour
  • 2/3 cup
    HERSHEY'S Cocoa
  • 1 1/4 tsps
    baking soda
  • 1 tsp
  • 1/4 tsp
    baking powder
  • 1 1/3 cups
  • Orange Cream Filling
  • 1/2 cup
    butter or margarine (1 stick) , softened
  • 1 cup
    marshmallow creme
  • 1 1/4 cups
    powdered sugar
  • 1/2 - 1 tsp
    freshly grated orange peel
  • 1/2 tsp
    vanilla extract
  • 2 to 3 tsps
    orange juice
  • red and yellow food coloring (optional)


Equipment Needed 
Oven Oven
Muffin Cup Tin Muffin Cup Tin
Muffin Cups Muffin Cups
Bowls Bowls
Mixer Mixer
Wire Rack Wire Rack
Refrigerator Refrigerator

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.


Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill muffin cups 2/3 full with batter.


Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.


Prepare Orange Cream Filling. Cut 1-1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.


Orange Cream Filling: Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.


Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.

Additional questions?