These Witch Hat S’mores Cupcakes are a fun, festive Halloween dessert with just the right balance of spooky and sweet. Each cupcake starts with a graham cookie base, then gets filled with rich chocolate cupcake batter and baked until soft and tender. The cupcakes are finished with a fluffy homemade marshmallow frosting that can be lightly toasted for that classic s’mores flavor. On top, a chocolate-covered graham cookie witch hat makes them extra charming for Halloween parties, fall baking, or a themed dessert table.
Ingredients
- Graham Oreos. Graham-flavored Oreo cookies are used as the base of the cupcakes and as the brim of the s’mores witch hats. If you cannot find them, you can use a regular chocolate Oreo or another thin, crisp cookie that is similar in size.
- Dutch Process Cocoa Powder. Dutch process cocoa gives the chocolate cupcakes a deep, dark flavor. Since the marshmallow frosting is sweet, the darker cocoa helps balance the finished dessert.
- Egg Whites. The marshmallow frosting is made with an egg white meringue. For the best texture and stability, separate fresh whole eggs instead of using carton egg whites.
- Dark Chocolate Chips. Dark chocolate is melted with a little coconut oil to coat the witch hat toppers. Use a chocolate that melts smoothly and sets well.
- Cream of Tartar. This helps stabilize the meringue so the marshmallow frosting whips up fluffy, glossy, and strong enough to pipe.
How to Make Witch Hat S’mores Cupcakes
Make the Chocolate Cupcakes
Preheat the oven to 350°F and line two cupcake pans with 22 cupcake liners. Separate 22 graham-flavored Oreos. Place the plain cookie half, not the half with the cream filling, into the bottom of each cupcake liner. This creates a simple graham cookie crust for the chocolate cupcakes.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together until well combined, about 3 minutes. Scrape the bottom and sides of the bowl so all of the butter is evenly mixed in. Add the eggs and vanilla, then mix for about 2 more minutes, or until the batter looks lighter and fluffy.
In a separate bowl, whisk together the flour, Dutch process cocoa powder, baking soda, and salt. Add the dry ingredients and buttermilk to the butter mixture in three additions: half of the dry ingredients, all of the buttermilk, and then the remaining dry ingredients. Mix only until combined. This method helps the batter come together evenly without overmixing.
Use a large cookie scoop or spoon to fill the prepared cupcake liners about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Let the cupcakes cool completely before adding the marshmallow frosting.
Make the Marshmallow Frosting
The marshmallow frosting is made with an Italian meringue method. This technique creates a glossy, stable frosting that pipes well, holds its shape, and can be toasted with a kitchen torch. A candy thermometer is important because the sugar syrup needs to reach exactly 240°F.
Add the sugar and water to a small saucepan and heat over medium heat. Stir until the sugar dissolves, then stop stirring and allow the syrup to continue heating. Swirl the pan gently from time to time, but avoid letting the syrup splash up the sides of the saucepan, as this can cause crystallization.
While the syrup heats, add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites. The goal is for the egg whites to reach soft peaks at about the same time the sugar syrup reaches 240°F. You can adjust the mixer speed or the heat on the stove slightly to help the timing line up.
Once the egg whites are frothy and hold soft peaks, and the syrup has reached 240°F, turn the mixer to medium speed. Carefully drizzle the hot syrup into the egg whites in a slow, steady stream. After all of the syrup has been added, increase the speed to medium-high and whip for 7 to 8 minutes, or until the meringue is glossy and holds stiff peaks. Add the vanilla bean paste near the end of mixing.
Make the Witch Hats
Separate more graham Oreos, or scrape the cream filling off the cookie halves you already separated. Place the cookies on a baking sheet. You will need 22 witch hats, but it is helpful to make a few extras in case one breaks during decorating.
Transfer about 1 cup of marshmallow frosting to a piping bag fitted with a small round tip. Pipe the frosting onto the center of each cookie, building it upward into a pointed witch hat shape. Place the hats in the freezer for at least 30 minutes so the meringue firms up before being coated in chocolate.
About 10 minutes before removing the hats from the freezer, melt the chocolate chips and coconut oil together until smooth. Use the microwave in 20-second intervals, stirring well between each interval. Once melted, let the chocolate cool for about 10 minutes before pouring it over the meringue.
Place the chilled witch hats on a cooling rack set over a parchment-lined baking sheet. Spoon the melted chocolate over each hat, coating both the marshmallow peak and the cookie base. Add star sprinkles while the chocolate is still soft, then refrigerate the hats for 10 to 15 minutes, or until the chocolate is set.
Assemble the Witch Hat S’mores Cupcakes
Transfer the remaining marshmallow frosting to a piping bag fitted with your preferred piping tip. Pipe the frosting generously onto each cooled chocolate cupcake. Toast the frosting with a kitchen torch until lightly golden. If you do not have a torch, you may use the broiler, but watch the cupcakes carefully because meringue can brown very quickly.
Top each cupcake with a chocolate witch hat. Finish with a small sprinkle of crushed graham crackers or crushed graham cookies for extra s’mores flavor. Serve the cupcakes right away, or store them in the refrigerator for up to 3 days. Before serving chilled cupcakes, let them sit at room temperature for about 30 minutes.
Equipment
- Stand Mixer with Whisk and Paddle Attachments. A stand mixer is especially helpful for making the marshmallow meringue frosting, while the paddle attachment works well for the cupcake batter.
- Kitchen Torch. A kitchen torch is the easiest way to toast the marshmallow frosting and create the classic s’mores finish.
- Candy Thermometer. The Italian meringue requires a sugar syrup heated to 240°F, so a candy thermometer is essential for accuracy.
- Piping Bags and Tips. You will need piping bags for both the witch hat toppers and the cupcake frosting. A small round tip works well for the hats, while a larger decorative tip works well for frosting the cupcakes.
- Star Sprinkles. These are optional, but they add a cute Halloween touch to the chocolate witch hats.
Witch Hat S’mores Cupcake FAQs
- Can these be made gluten free? Yes. Replace the all-purpose flour in the chocolate cupcakes with a 1-to-1 gluten-free flour blend, and make sure to use gluten-free cookies for the cupcake base and witch hats.
- Can I use store-bought marshmallow fluff? No. Store-bought marshmallow fluff is too soft and runny for piping the witch hats and frosting the cupcakes. If you do not want to make meringue, vanilla buttercream can be used instead, but it cannot be toasted like marshmallow frosting.
- Can I use regular cocoa powder? Yes. Regular cocoa powder will work in this recipe, although Dutch process cocoa gives the cupcakes a deeper chocolate flavor.
- Why did my cupcakes bake unevenly or overflow? The batter may not have been mixed evenly. Cake and cupcake batter can settle at the bottom of the bowl, so give it a final gentle mix by hand with a rubber spatula before filling the liners.
Witch Hat S’mores Cupcakes
- Author: Elizabeth Buuck
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes plus chill time
- Yield: 22 cupcakes
Description
These Halloween s’mores cupcakes are made with a graham cookie base, rich chocolate cupcakes, toasted marshmallow frosting, and chocolate-covered witch hat toppers.
Ingredients
For the Chocolate Cupcakes
- 22 graham-flavored Oreo halves
- 1/2 cup (113 g) salted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 3/4 cup (175 g) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup (50 g) Dutch process cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (300 mL) buttermilk, at room temperature
For the Marshmallow Frosting
- 4 large egg whites
- 1 1/3 cups (265 g) granulated sugar
- 5 tablespoons (60 g) water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla bean paste or pure vanilla extract
For the Witch Hats
- 22 graham-flavored Oreo cookie halves
- 1 cup marshmallow frosting
- 1 cup 72% chocolate chips
- 2 teaspoons coconut oil
- Star sprinkles, optional
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350°F and line two cupcake pans with 22 cupcake liners.
- Separate 22 graham-flavored Oreos and place one plain cookie half in the bottom of each cupcake liner.
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar for about 3 minutes. Scrape down the bowl.
- Add the eggs and vanilla, then mix for 2 minutes, or until light and fluffy.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture, then add the buttermilk, and finish with the remaining dry ingredients. Mix just until combined.
- Fill the cupcake liners three-quarters full. Bake for 20 to 22 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
For the Marshmallow Frosting
- Add the sugar and water to a small saucepan over medium heat. Stir until the sugar dissolves, then heat the syrup to 240°F.
- While the syrup heats, whip the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment until soft peaks form.
- With the mixer on medium speed, slowly drizzle the hot syrup into the egg whites. Increase to medium-high speed and whip for 7 to 8 minutes, until glossy stiff peaks form. Add the vanilla near the end of mixing.
For the Witch Hats
- Place 22 graham cookie halves on a baking sheet. Make a few extra if desired.
- Pipe about 1 cup of marshmallow frosting onto the center of the cookies in pointed witch hat shapes. Freeze for at least 30 minutes.
- Melt the chocolate chips and coconut oil in 20-second intervals, stirring between each, until smooth. Let cool for 10 minutes.
- Place the chilled hats on a cooling rack over a lined baking sheet. Spoon the melted chocolate over each hat and add sprinkles while the chocolate is still soft. Refrigerate for 10 to 15 minutes to set.
To Assemble
- Pipe the remaining marshmallow frosting onto the cooled cupcakes.
- Toast the frosting with a kitchen torch, or carefully brown it under the broiler.
- Top each cupcake with a chocolate witch hat and a sprinkle of crushed graham crackers or crushed graham cookies.
- Serve immediately, or refrigerate for up to 3 days. Let the cupcakes sit at room temperature for 30 minutes before serving.
These Witch Hat S’mores Cupcakes are a playful Halloween baking project with layers of chocolate, graham, marshmallow, and dark chocolate. They are especially fun when you want a dessert that looks impressive but still has familiar s’mores flavors everyone recognizes.
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