Santa Hat Cupcakes are an easy and fun way to bring in the holiday spirit. If you are looking for a kid-friendly and festive dessert for your holiday table then this is the recipe for you.
These cupcakes are so easy to make, and even the children can get into the kitchen and help you make these holiday cupcakes. Every time I serve these Santa Hat Cupcakes they are the most complimented dessert on the holiday table.
Christmas Cupcake Ideas
Santa Hat Cupcakes are so fun. I've made the Strawberry Santa Hat Cupcakes many times, but I find that if they are not eaten quickly then the strawberry can make the frosting runny. So, I wanted to find a different way to make these festive cupcakes that could last a little longer without ruining the frosting. Using ice cream cones made for the perfect way to make these Santa hat cupcakes. Perfect for the holiday dessert table.
Ingredients
Are you ready to make these fun and kid-friendly cupcakes? If so, all you need are these six basic ingredients to make perfect Christmas cupcakes.
- ice cream cones
- red candy melts
- white candy melts or almond bark
- shortening or vegetable oil
- marshmallows or shredded coconut in a pinch
- frosted cupcakes
See the recipe card for quantities.
Instructions
These easy Santa Hat Cupcakes are so simple to make. Follow the five quick steps that I have laid out for you below to make these festive Christmas cupcakes.
Step 1: Prepare the baking sheet and melt candy melts
Prepare a baking sheet with waxed paper. In a microwave-safe bowl, place the red candy melts. Heat in the microwave for 30 seconds and stir. Continuing heating in 30-second increments, stirring well after each. If the candy melts overheat or are not smooth enough to pour, add 1 to 2 teaspoons of coconut oil or vegetable shortening and stir well. Repeat with white candy melts in a separate, microwave safe bowl.
Step 2: Use the red candy melts on the ice cream cones
Spoon the red over the cone. Tap gently to allow the excess melted chocolate to drip back into the cup or bowl. While the red candy melts are still wet, top the cone with a marshmallow and allow to dry.
Step 3: Use white Color on the ice cream cones
Holding the dry cone, spoon the white around the rim of the ice cream cone. Tap gently to allow the excess to drip back into the bowl. Roll immediately in marshmallows. Allow the ice cream cones to dry completely.
Step 4: Allow the cones to dry then top cupcakes
Place on the prepared baking sheet to dry. When ready, place one Santa hat on each cupcake.
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Santa Hat Cupcake recipe.
- Ice Cream Cones - Can't find cake cones? Use waffle cones instead.
- Candy melts - can't find red candy melts? Use red food coloring added to melted white almond bark for the same effect.
Variations
Want to personalize this Christmas Santa Hat Cupcake recipe? Here are some of my tried and true tips for changing up this recipe.
- Sparkles - use edilble glitter on your ice cream cone while it is drying for a sparkle effect
- Pointed Hat - want a more pointed hat? Use a waffle or sugar cone instead of a cake cone.
If you love recipes like this, you may also enjoy these Easy Christmas Trees Cupcakes recipe.
Equipment
You only need three basic kitchen staples to help you make this easy Christmas Cupcakes recipe.
- baking sheet
- microwave safe bowls
- parchment paper
Storage
Santa Hat Cupcakes can be stored on the counter for up to three days. Do not freeze cupcakes with the santa hat on top the ice cream cone will get soggy.
More Christmas Recipes
Do you like Christmas recipes? Here are some recipes you may also like to try
FAQ
Do you have questions about Santa Hat Cupcakes? Here are some of the most commonly asked questions about Christmas cupcakes here.
These cupcakes can be store for up to three days before they start to dry out.
You can freeze the cupcakes unfrosted, but I don't recommend freezing assembled cupcakes.
Yes, but you will need to temper the chocolate so that it goes on smoothly.
Recipe Name Santa Hat Cupcakes
Ready to get cooking? Remember that you can print this recipe if you would like.
Santa Hat Cupcakes
Equipment
- parchment lined baking sheet
Ingredients
- 12 ice cream cones
- 1 bag red candy melts
- 1 bag white candy melts or white almond bark
- 2 to 4 teaspoons coconut oil or vegetable shortening
- 12 mini marshmallows or shredded coconut will work in a pinch
- 12 frosted cupcakes homemade from your favorite recipe or store-bought
Instructions
- Get out and measure your ingredients.
- Prepare a baking sheet with waxed paper.
- In a microwave safe bowl, place the red candy melts. Heat in the microwave for 30 seconds and stir. Continuing heating in 30-second increments, stirring well after each. If the candy melts overheat or is not smooth enough to pour, add 1 to 2 teaspoons of coconut oil or vegetable shortening and stir well.
- With your hand inside the ice cream cone, spoon the red over the cone. Tap gently to allow the excess to drip back into the bowl.
- While the red candy melts are still wet, top the cone with a marshmallow.
- Place on the prepared baking sheet to dry.
- In a microwave safe bowl, place the white candy melts. Heat in the microwave for 30 seconds and stir. Continuing heating in 30-second increments, stirring well after each. If the candy melts overheat or is not smooth enough to pour, add 1 to 2 teaspoons of coconut oil or vegetable shortening and stir well.
- Holding the dry cone, spoon the white around the rim of the ice cream cone. Tap gently to allow the excess to drip back into the bowl. Allow to dry completely.
- Roll in mini marshmallows and place back on baking sheet to dry.
- When ready, add some icing to top of cupcake and place one Santa hat on top of each cupcake. Enjoy every bite!
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