Harry Potter Sorting Hat Cupcakes

Intensive Cake Unit
by Intensive Cake Unit
24 cupcakes
1 hr 18 min

“Difficult. Very difficult. Plenty of courage, I see. Not a bad mind either. There’s talent, oh my goodness, yes — and a nice thirst to prove yourself, now that’s interesting. . . . So where shall I put you?”

Harry gripped the edges of the stool and thought, Not Slytherin, not Slytherin. “Not Slytherin, eh?” said the small voice. “Are you sure? You could be great, you know, it’s all here in your head, and Slytherin will help you on the way to greatness, no doubt about that — no? Well, if you’re sure — better be GRYFFINDOR!”

― J.K. Rowling, Harry Potter and the Sorcerer's Stone

One of my FAVORITE part of the beginning of the Harry Potter series. ;)

Filled with the four colors of the Hogwarts houses - these Sorting Hat cupcakes are perfect for any type of Harry Potter party, or even just the birthday of any Harry Potter fan! Recipe below! ;)

Harry Potter Sorting Hat Cupcakes
Recipe details
  • 24  cupcakes
  • Prep time: 1 Hours Cook time: 18 Minutes Total time: 1 hr 18 min
Show Nutrition Info
Hide Nutrition Info
  • 1 white/vanilla boxed cake mix
  • ½ c butter, melted
  • 3 eggs
  • 1 c water or milk
  • 1 ½ t clear vanilla extract
Frosting + Filling
  • 8 oz (one package) cream cheese, softened
  • 16 Tablespoons (two sticks) butter, softened
  • 6-7 cups powdered sugar
  • 2-4 Tablespoons milk
  • 1 T clear vanilla extract
  • 1/4 t. salt
  • Reserve and add later –
  • 1-2 drops each red, blue, yellow, and green gel food coloring – I used Americolor gel food coloring that I bought on Amazon.com 😊
  • 3/4 cup cocoa powder
Additional supplies + Decorations
  • Brown or chocolate fondant
  • Large piping bag with large round tip - I use this set of reusable large bags & tips more than almost any of my others!
  • 24 dark chocolate Hershey’s kisses
  • Harry Potter cupcake toppers (if desired) – I bought these on Amazon.com 😊
Preheat oven to 350 degrees, and line 24 cupcake cups with liners. Melt ½ c butter in the microwave (use in place of the oil probably called for on the box), and combine melted butter, eggs, milk or water, and vanilla in a large mixing bowl. Whisk in boxed cake mix, stirring for about 2 minutes until well combined. Divide into cupcake cups (I find a large cookie/ice cream scoop helpful for this part).
Bake until slightly firm to the touch in the center (about 15-20 minutes in my oven). Remove from oven and allow to cool completely before filling and decorating.
Meanwhile, make your fillings, frosting, and decorations!
Frosting / Filling
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined. Remove about ½ c of frosting into each of 4 small bowls, and stir in red, yellow, blue, and green gel food coloring until desired color is reached. Gel food coloring is pretty strong, so it only took about 1-2 large drops to get the colors I wanted. 😊
Add cocoa powder to the remainder of frosting and mix until well combined, adding additional milk to maintain consistency.
Filling + Decorating
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you ;) I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers ;) Pipe your fillings into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part. ;) 
 Once your cupcakes are filled, you’re ready to decorate them! I used brown fondant to cover the cupcakes and make the brim of the hat – fondant can be purchased, or it’s fairly easy and cheaper to make your own! I used Amy’s Confectionary Adventures recipe for chocolate marshmallow fondant.
Whichever type of fondant you decide to use, soften it slightly in the microwave and then roll it out into a large sheet on a cutting board or clean countertop. Use a biscuit cutter or a large glass roughly the size of your cupcakes, and cut out 24 fondant circles. Place these over the tops of your cupcakes.
Transfer the chocolate frosting into your piping bag fitted with a round tip. Pipe in large swirls onto your cupcakes and top each one with a chocolate kiss. Add Harry Potter cupcake toppers if you’d like – to be completely honest, I thought they helped a *lot* to keep the cupcakes from looking just like the poop emoji >< 😉
Done and done! Enjoy! :)
  • Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
  • (Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites. My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 
Intensive Cake Unit
Want more details about this and other recipes? Check out more here!