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New Year's Eve Triple-Chocolate Party Hat Cupcakes Recipe


18 Min.
50 Min.
14 cupcakes

Ring in the New Year with these fun and festive cupcakes. Just be careful – these sweet snacks are so delectable, they may not make it until midnight!

Ingredients & Directions

Prep Time
50 minutes
Bake Time
18 minutes
Cool Time
10 minutes


Prevent your screen from going dark while you bake.


  • Cupcakes:
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tsp
    salt (5 mL)
  • 2
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • Vanilla Buttercream Icing:
  • 1 cup
    granulated sugar (250 mL)
  • 3
    egg whites
  • 2 1/3 cups
    butter, softened (575 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • Assembly:
  • 14
    mini ice cream cones
  • 1 tube
    black icing
  • 1/4 cup
    sprinkles, black (50 mL)
  • 1/4 cup
    sprinkles, gold (50 mL)
  • 1/4 cup
    sprinkles, silver (50 mL)
  • 14
    small sparklers


Equipment Needed 
oven Oven
muffin tin Muffin Tin
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
whisk Whisk
piping bag Piping Bag

Cupcakes: Preheat oven to 350°F (180°C). Grease 14 cupcake tins; line with black or gold paper liners.


Sift together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Beat eggs, milk, oil and vanilla extract with electric mixer on medium speed for 3 to 5 minutes or until well combined. Add flour mixture to egg mixture; beat for 5 minutes. Fold in dark chocolate and milk chocolate chips.


Divide batter evenly among prepared muffin tins. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre. Cool on rack for 10 minutes before removing from pan.


Vanilla Buttercream Icing: Whisk together sugar and egg whites in heatproof bowl set over saucepan of simmering water, ensuring bowl does not touch water. Whisk until sugar is dissolved and mixture is warm to the touch.


Beat egg white mixture with electric stand mixer fitted with whisk attachment on high speed until fluffy and cooled. Reduce speed to medium; beat in butter, 1 tbsp (15 mL) at a time. Beat in vanilla. Increase speed to high; beat until smooth.


Assembly: Transfer to piping bag fitted with desired tip. Pipe small swirls over each cupcake; set aside. Spread black icing over mini ice cream cones until evenly coated. Alternating colours, dip cones into black, gold and silver sprinkles. Turn cones upside down and pipe small dollop of icing onto points of each cone. Decorate “party hats” with festive messages as desired (i.e., 2022, NYE, etc.) Top each cupcake with party hat before serving.


If mini ice cream cones are unavailable, carefully cut off bottom tip of regular-size ice cream cones. Use remaining cones for another use.

For a reduced prep time, substitute prepared vanilla frosting for vanilla buttercream icing.