Chocolate Witch's Broom Treats
Soggy, bland cookies are a letdown, but these Chocolate Witch’s Broom Treats avoid that by pairing a crisp waffle cone and a salty pretzel stick with smooth milk chocolate and a bristle of chocolate buttercream. They need no oven, so you can build the brooms in one afternoon and serve vanilla cupcakes alongside them at the party table.
Yield: 12 brooms and 12 cupcakes | Prep time: 45 minutes | Cook time: none
Chocolate Witch’s Broom Treats Ingredients
- 12 waffle ice cream cones — These form the broom handle. I like to choose flat-bottomed cones so they stand up while the coating sets.
- 12 oz (340 g) milk chocolate candy melts — This coating gives the cones a smooth, shiny finish. Candy melts stay fluid while you work and set firm.
- 2 tbsp vegetable shortening (optional) — Stirred into the melted candy, it thins the coating so it spreads evenly. Skip it if your candy melts already flow smoothly.
- 2 cups (480 g) chocolate buttercream for bristles — The buttercream made from the softened butter, powdered sugar, and cocoa above. Use it to pipe the bristles.
- 12 yellow sour candy strips — Tied around the bristles as a binding accent that adds a little tartness.
- 48 edible candy eyeballs, divided — Used to decorate both the brooms and the cupcakes.
- 1/4 cup Halloween candy decorations — Scattered over the cupcakes and around the serving platter.
- 1 cup chocolate frosting — Spread over the cooled cupcakes for a smooth, classic topping.
- About 1/2 cup softened butter — Beaten until creamy with the powdered sugar and cocoa to form the chocolate buttercream. Let it come to a cool room temperature so it blends without lumps.
- 1 1/2 cups powdered sugar — Beaten into the softened butter to sweeten the buttercream and give it body for piping.
- 2 tbsp unsweetened cocoa powder — Mixed into the buttercream for chocolate flavor and color.
- 12 long pretzel sticks — Pressed into the narrow end of each cone, they act as a sturdy handle that holds the broom together.
- 12 purple cupcake liners — These frame the cupcakes and add to the Halloween look.
- 1 cup colorful sprinkles, divided — Split between the broom bristles and the cupcake tops for a festive finish.
- 12 vanilla cupcakes — Plain vanilla cupcakes have a mild flavor that pairs well with the chocolate frosting.
Substitutions And Additions
Milk Chocolate Candy Melts
I’d use white or dark candy melts if you want a different look. Dark candy melts run a little thicker, so you may need the optional shortening for a thin, even coat. Avoid regular chocolate chips, which can seize or set dull when melted.
Chocolate Buttercream
For a lighter bristle, use vanilla buttercream and add a few drops of cocoa or chocolate-flavored gel instead of the cocoa powder. The texture stays the same, so pipe it the same way.
Pretzel Sticks
Thin pretzel rods can replace the long sticks. They are more fragile, so press them in gently and let the coating set well before you move the brooms.
How To Make Chocolate Witch’s Broom Treats
- Coat the cones. Melt the milk chocolate candy melts following the package directions, stirring until smooth. If the coating is thick, stir in the vegetable shortening, 2 tbsp at a time, until it flows. Hold each waffle cone by the narrow end and coat the outside evenly. Stand the cone wide end down on parchment and let the coating set.
Pro Tip: Turn the cone slowly as you spoon the coating on so it does not drip down one side. Thick coating pools and drips, so thinning it is the key to a clean finish.
- Make the chocolate buttercream. Beat the about 1/2 cup softened butter until creamy. Beat in the 1 1/2 cups powdered sugar and 2 tbsp unsweetened cocoa powder until smooth and spreadable. This makes the 2 cups (480 g) chocolate buttercream used for the bristles.
Pro Tip: Stiff buttercream holds its shape. If it is too soft to pipe, chill it for a few minutes and stir before filling the bag. Fill a piping bag with the chocolate buttercream and fit it with a small round tip. Starting at the narrow top, pipe fine strands down toward the wide base. Cover the cone evenly, working around it so the bristles look full.
Pro Tip: Keep the strands fine and close together. Thick strands look more like a mop than a broom.
- Add the handles and bindings. Press a pretzel stick into the narrow end of each cone as a handle. Tie a yellow sour candy strip around the bristles just below the base to look like a binding. Decorate the brooms. Divide the 1 cup colorful sprinkles and the 48 edible candy eyeballs between the brooms and cupcakes. Add the brooms’ share to the bristles while the buttercream is still soft so they stick. Let the brooms sit until the buttercream is firm before moving them.
Pro Tip: If the bristles slide off the cone, the buttercream is too soft. Chill the brooms for about 10 minutes, then pipe the bristles again. Frost the cupcakes. Place the 12 vanilla cupcakes in the purple cupcake liners. Spread each with the 1 cup chocolate frosting in a smooth layer. Decorate and serve. Scatter the remaining sprinkles, the remaining candy eyeballs, and the 1/4 cup Halloween candy decorations over the cupcakes. Arrange the cupcakes beside the finished brooms on a serving platter and serve.
How To Serve And Store
Set the brooms and cupcakes out together for a Halloween party, or stand a few brooms in a mug of cocoa for a fun centerpiece. Keep the brooms at cool room temperature and eat them within 1 to 2 days for the best snap.
In The Fridge
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature for about 20 minutes before serving so the frosting softens. Keep the brooms in a covered container at cool room temperature rather than the fridge, since humidity can soften the coating.
In The Freezer
The cones and buttercream bristles do not freeze well, because the coating can bloom and the cones turn soft once thawed. Freeze only the plain, unfrosted vanilla cupcakes in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before frosting.
Frequently Asked Questions
Can you make these ahead?
Yes, you can make the brooms up to a day ahead. Store them loosely covered at cool room temperature so the coating stays crisp. Add the cupcakes and decorations on the day you serve them.
What if the candy coating is too thick?
Stir in more vegetable shortening, a little at a time, until the coating flows smoothly off the spoon.
Why are my bristles sliding off the cone?
The buttercream is likely too soft. Chill the brooms for about 10 minutes, then pipe the bristles again so they hold their shape.
More Recipes You’ll Love
- Chocolate Beaver Cookies
- Assorted Halloween Sugar Cookies with Royal Icing
- Santa Claus Sugar Cookies Recipe
- Christmas Cookie House Recipe
Follow Hailee Recipes on Pinterest for more Halloween ideas that are easy to make and fun to serve. Follow Hailee Recipes on Pinterest.
Chocolate Witch's Broom Treats
Ingredients
Method
- Melt the milk chocolate candy melts following the package directions, stirring until smooth. Stir in the vegetable shortening, 2 tbsp at a time, if the coating is thick. Coat the outside of each waffle cone, then stand it wide end down on parchment and let the coating set.
- Beat the about 1/2 cup softened butter until creamy, then beat in the 1 1/2 cups powdered sugar and 2 tbsp unsweetened cocoa powder until smooth to make the 2 cups (480 g) chocolate buttercream. Chill briefly and stir if too soft to pipe. Fill a piping bag with the buttercream and fit it with a small round tip. Pipe fine strands from the narrow top down to the wide base, covering the cone evenly. Press a pretzel stick into the narrow end of each cone as a handle. Tie a yellow sour candy strip around the bristles just below the base.
- Divide the 1 cup colorful sprinkles and 48 edible candy eyeballs between the brooms and cupcakes. Add the brooms' share to the bristles while soft, then let the brooms sit until firm. If bristles slide, chill about 10 minutes and pipe again. Place the 12 vanilla cupcakes in the purple cupcake liners and spread each with the 1 cup chocolate frosting. Scatter the remaining sprinkles, the remaining candy eyeballs, and the 1/4 cup Halloween candy decorations over the cupcakes. Arrange the cupcakes beside the brooms and serve.
