Description

Witch Crash Cupcakes are a fun and festive Halloween treat featuring moist vanilla cupcakes filled with colorful sprinkles, topped with vibrant tri-colored buttercream frosting, and decorated with charming witch hat chocolates and pretzel stick witch legs. These cupcakes combine a rich, buttery crumb with playful decorations to create a spooky yet delightful dessert that’s perfect for parties and celebrations.

Ingredients

Scale

Ingredients for Cupcakes

1 ¼ cup all-purpose flour
¾ cup granulated sugar
1 ¼ teaspoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter (melted, 1 stick)
1 tablespoon canola or vegetable oil
⅓ cup sour cream
½ cup whole milk
2 eggs
1 tablespoon vanilla extract
4 tablespoons purple sprinkles
4 tablespoons orange sprinkles
4 tablespoons green sprinkles

Ingredients for Frosting

1 cup salted butter (room temperature, 2 sticks)
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons whole milk
3-4 drops purple food color
3-4 drops orange food color
3-4 drops green food color

Ingredients for Decorations

12 Oreo Thins
12 Hershey’s Kisses
2 tablespoons purple frosting
2 tablespoons orange frosting
2 tablespoons green frosting
24 pretzel sticks
24 tootsie roll midges

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Instructions

Preheat and Prepare: Preheat the oven to 350 degrees F. Line a 12-count cupcake pan with cupcake liners and set aside to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
Combine Wet Ingredients: In a medium bowl, mix the melted butter, canola or vegetable oil, sour cream, whole milk, eggs, and vanilla extract thoroughly until smooth and fully incorporated.
Mix Batter: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender cupcakes.
Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
Prepare Frosting: Using a hand or stand mixer fitted with a paddle attachment, beat the room temperature salted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until well combined. Add whole milk one teaspoon at a time until the frosting reaches a spreadable consistency.
Color Frosting: Divide the frosting into three equal portions. Tint each with purple, orange, and green food color drops respectively, mixing until vibrant and consistent.
Decorate Witch Hats: Place an unwrapped Hershey’s Kiss on top of the frosting to form the witch’s hat. Dab half a tablespoon of purple frosting onto four Oreo Thin cookies to make purple hats; repeat using orange and green frosting for the other cookies.
Create Witch Legs: Attach a pretzel stick to one end of a tootsie roll midge, bending the tootsie roll at a 90-degree angle to form a boot shape. Use your fingers and a butter knife to shape the boot heel and toe for realism.
Fill Cupcakes: Using a cupcake corer or small paring knife, carefully create a hole in the center of each cooled cupcake without cutting through the bottom. Fill four cupcakes with purple sprinkles, four with orange sprinkles, and four with green sprinkles, then replace the removed cupcake ‘lid.’
Frost Cupcakes: Frost the filled cupcakes with their matching colored frosting (purple sprinkles with purple frosting, etc.) using piping bags fitted with large round tips for a smooth finish.
Assemble Decorations: Top each frosted cupcake with its corresponding colored witch hat made from the Oreo Thin and Hershey’s Kiss combo.
Add Witch Legs: Insert two witch legs made from pretzel sticks and shaped tootsie rolls into each cupcake at opposite angles to simulate a crashed witch.

Notes

Be careful not to overmix the batter to keep cupcakes light and fluffy.
Allow cupcakes to cool completely before coring and frosting to prevent frosting from melting.
Use a cupcake corer or paring knife gently to avoid cutting through the cupcake bottom.
You can adjust the food coloring drops to achieve your desired intensity for frosting colors.
For a dairy-free option, substitute milk and butter with plant-based alternatives.
Decorations like witch hats and legs can be prepared in advance and stored at room temperature.

Nutrition

Serving Size: 1 cupcake
Calories: 912 kcal
Sugar: 74 g
Sodium: 1005 mg
Fat: 38 g
Saturated Fat: 19 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 138 g
Fiber: 4 g
Protein: 11 g
Cholesterol: 100 mg