5 from 6 votes
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Easy Santa Hat Cupcakes for Christmas

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Santa Hat Cupcakes are the perfect addition to your Christmas dessert table this holiday season! These festive little cakes are easy to make and so cute!

Three Sanat hat cupcakes sitting on a Christmas themed wrapping paper.

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This easy Christmas dessert is a fun way to give your cupcakes a festive touch at everyone’s favorite time of year. Follow this recipe for a delicious treat that will be a huge hit over the Christmas holidays!

Why you should make these Christmas Santa Hat Cupcakes

  • Easy to make – These Christmas Santa cupcakes are easy to make.
  • Delicious – They’re a great way to dress up your favorite Christmas cupcakes and bring Christmas spirit to any family gatherings or Christmas parties!
  • Festive – Kids love these Christmas treats during the Christmas season!
  • Budget-friendly – They are very inexpensive to make.

If you love recipes like this, you may also enjoy this Elf Hat Cupcakes recipe.

Ingredients For Santa Hat Cupcakes

Cupcakes, ice cream cones, red candy melts, white almond bark, and marshmallows.
  • Ice cream cones are the core component of this recipe, serving as the deliciously crunchy base for your dessert creation.
  • Red candy melts will add a bright pop of color and a sweet taste to your dessert, harmonizing perfectly with other ingredients.
  • White candy melts, or white almond bark, are used for creating a contrasting drizzle over the red candy or, alternatively, for a white base that the red candy can accent.
  • Coconut oil or vegetable shortening is essential to ensure a smooth and even melting of the candy melts, preventing them from getting too thick or clumpy.
  • Marshmallows will add a delightful fluffiness to your dessert, offering a unique texture contrast to the crunchiness of the ice cream cone and the hardness of the candy melts.
  • Frosted cupcakes (homemade from your favorite recipe or store-bought) will be inserted into the ice cream cones, making this treat a fun and creative twist on the classic cupcake.

Substitutions And Variations

  • Replace the red candy melts with white candy melts for an all-white hat.
  • Add sprinkles or candies to the top of the hat while the chocolate is still wet.
  • Want a furry hat look? Dip the cone in shredded coconut while the candy melts are still wet.
  • Change up the color of  Santa’s Hat by using different colored candy melts.
  • Edible glitter would give these Santa hats a beautiful sparkle. Use white sprinkles for a more classic look.
  • Use your favorite cupcake recipe. You can use chocolate, vanilla, or red velvet cupcakes for this recipe. Or save time and use store-bought cupcakes.
  • Switch up the colors to make witch hat cupcakes at Halloween!

How To Make Santa Hat Cupcakes

Collage of melting and dipping the cone on red candy melt.
  • Prepare a baking sheet with parchment 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. (Photo 1)
  • With your hand inside the ice cream cone, spoon the red over the cone, but do not overlap the white candy. Tap gently to allow the excess to drip back into the bowl. (Photo 2)
Collage of assembling Santa hat cupcake.
  • While the red candy melts are still wet, place a marshmallow on the tip of the ice cream cone. (Photo 3)
  • 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 cone, spoon the white icing around the rim of the ice cream cone. Tap gently to allow the excess to drip back into the bowl. Allow the cones to dry completely. (Photo 4)
  • Place cones on the prepared baking sheet to dry. When ready, place one Santa hat on each fun Christmas cupcake.
Chocolate cupcake topped with ice cream cone decorated as Santa hat.

Expert Tips 

  • If the candy melts are too thick, add 1 to 2 teaspoons of coconut oil or vegetable shortening.
  • If the candy melts are too thin, place them in the refrigerator for 5 to 10 minutes.
  • You can also use white almond bark in place of the white candy melts.
  • When spooning the candy melts over the cone, try to get a smooth and even coating for the best visual effect.
  • If you’re having trouble with the marshmallow sticking, try using a bit of the melted candy as a ‘glue’.
  • For a fun twist, use flavored marshmallows or sprinkle them with edible glitter for an extra festive touch.
  • It’s always better to prepare the Santa Hat cones a day before for them to dry and harden properly. This will make it easier to place them on top of the cupcakes.

Storing Tips 

Store these easy Christmas cupcakes in an airtight container for up to three days. Be sure to store your cones and your cupcakes separately. Top the cupcakes with the cones when you are ready to serve.

You can store the Santa Hat cones in the freezer for up to three months. Be sure to keep them in a freezer-safe plastic bag or container and prevent them from being broken while in the freezer.

You can make these delicious cupcakes up to three days in advance. Store them in an airtight container, and be sure to store the cones and the cupcakes separately.

What to Serve with Santa Hat Cupcakes

These delightful festive Cupcakes can be served alongside a range of other holiday treats to make your Christmas time dessert table even more enticing at your next holiday party. Pair them with classics such as peppermint hot chocolate, gingerbread cookies, melted snowman bark, or a Christmas-y fruit salad loaded with winter fruits like pomegranate and kiwi. For a warming beverage, consider serving them with hot cocoa or eggnog. 

These cupcakes would also go beautifully with some savory finger foods, like a holiday charcuterie board or mini meatball appetizers, offering a sweet contrast to the savory treats. Alternatively, you can make them the star of the dessert table and simply serve them with a variety of hot and cold beverages.

Chocolate cupcakes topped ice cream cone coated with red candy melts and marshmallows.

Recipe FAQs

Can I use any type of cupcake for this recipe?

Absolutely! This recipe is versatile, and you can use any type of cupcake that you prefer, whether it’s vanilla or chocolate cupcakes.

Can I substitute the candy melts with another type of candy?

Candy melts are recommended because they provide a smooth and even coating. However, if you cannot find them, you can use colored white chocolate as a substitute.

I’m allergic to coconut oil. Is there an alternative I can use?

Yes, you can use vegetable shortening as an alternative to coconut oil. 

Can I make these Santa Claus Hat Cupcakes in advance?

Yes, you can prepare these adorable Santa Hat cupcakes up to three days in advance and store the cones and the cupcakes separately in an airtight container. Simply top the cupcakes with the cones when you’re ready to serve. 

More Christmas Recipes To Love

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Reader’s Are Saying

“These are so fun! My kids had a blast helping me make these, and they’re a hit at their school parties too!” – Michelle

Chocolate cupcakes topped with candy-coated ice cream cones and marshmallows to look like a Santa Hat.
5 from 6 votes

Santa Hat Cupcakes Recipe


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Yields 12 Cupcakes
These Santa hat cupcakes are perfect for large get-togethers and parties where you want to have a festive dessert without a lot of effort.

Ingredients 

  • 12 ice cream cones
  • 1 bag red candy melts
  • 1 bag white candy melts or white almond bark
  • 2 to 4 teaspoons (2 teaspoons) coconut oil or vegetable shortening
  • 12 marshmallows and Marshmallow Bits
  • 12 frosted cupcakes homemade from your favorite recipe or store-bought

Instructions

  • Prepare a baking sheet with waxed paper.
  • 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.
    1 bag white candy melts or white almond bark,2 to 4 teaspoons coconut oil
  • Holding the 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.
    12 ice cream cones
  • 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.
    1 bag red candy melts
  • With your hand inside the ice cream cone, spoon the red over the cone but not overlapping the white candy. Tap gently to aow the excess to drip back into the bowl.
  • While the red candy melts are still wet, top the cone with a marshmallow.
    12 marshmallows
  • Place on the prepared baking sheet to dry. When ready, place one Santa hat on each cupcake.
    12 frosted cupcakes

Notes

  • If the candy melts are too thick, add 1 to 2 teaspoons of coconut oil or vegetable shortening.
  • If the candy melts are too thin, place them in the refrigerator for 5 to 10 minutes.
  • You can also use white almond bark in place of the white candy melts.
  • When spooning the candy melts over the cone, try to get a smooth and even coating for the best visual effect.
  • If you’re having trouble with the marshmallow sticking, try using a bit of the melted candy as a ‘glue’.
  • For a fun twist, use flavored marshmallows or sprinkle them with edible glitter for an extra festive touch.
  • It’s always better to prepare the Santa Hat cones a day before for them to dry and harden properly. This will make it easier to place them on top of the cupcakes.

Nutrition Information

Serving: 1Cupcake Calories: 302kcal (15%) Carbohydrates: 46g (15%) Protein: 3g (6%) Fat: 12g (18%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 1mg Sodium: 178mg (8%) Potassium: 46mg (1%) Fiber: 1g (4%) Sugar: 32g (36%) Vitamin A: 22IU Vitamin C: 1mg (1%) Calcium: 57mg (6%) Iron: 1mg (6%)

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10 Comments

    1. Very kid-friendly! But I have seen adults argue over who gets the last one too! You’re never too old for a Santa cupcake!

  1. 5 stars
    This is such a creative and fun idea! There is always so much going on during this time of year, so happy to have something festive to make that isn’t hard to make!

  2. 5 stars
    These cupcakes are a joy to make and share – a festive and tasty addition to any dessert spread during the most wonderful time of the year!

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