Chocolate Broomsticks

Whimsical chocolate broomsticks with a sprinkle full of magic inside.

These Chocolate Broomsticks are pure Halloween fun. Simple sugar cones drizzled with chocolate, tied with a sour strap, and filled with sprinkles. Each one sits on a cupcake, so when you lift the broom, a shower of sprinkles tumbles out! They’re part of my Magic Reveal series and bring a playful twist to any spooky dessert table. Check out my Sorting Hat Cupcakes for another fun, candy-filled surprise!

The Design

Each broomstick is made by trimming a sugar cone and reshaping it with melted chocolate, then coated and drizzled to create a realistic broom texture. A Pepero stick forms the handle and a rainbow sour strap adds a pop of colour. I love how the rough chocolate drizzle gives the look of real bristles. They’re simple to make but look like they came straight out of a witch’s workshop.

Looking for other Halloween ideas? Try my Easy Ghost Cupcakes, Sparkly Sugar Skulls, or Eyeball Cupcakes for more spooky inspiration.

Why You’ll Love These Chocolate Broomsticks

A creative sugar cone design with a fun “hidden treat” reveal.
Simple ingredients but an impressive result.
Perfect for Halloween parties or themed dessert tables.
Can be made in advance and stored in the fridge.
Works as both a cupcake topper or a stand-alone treat.

Things I Used

Here are the tools and ingredients I used to make these cupcakes. If you’re recreating them, these links will save you the guesswork:

Cupcakes – Any flavour works, but I used my chocolate chip cupcakes for this design.
Buttercream – I used a small amount of my Basic Buttercream Recipe and flavoured it with nutella spread. You can use any flavour you like.
Sugar Cones / Waffle Cones: I used Woolworths brand (AU). In the US, look for sugar cones, as American “waffle cones” are thicker and can crack when cut.
Chocolate melts – I used compound chocolate (Nestlé Bakers’ Choice Milk Choc Melts) for this design, it melts smoothly and sets firm without tempering. You can read more about working with compound chocolate and candy melts in my Candy Melts for Beginners Guide
Vegetable Shortening (Copha): To thin the candy melts for smoother dipping and coating.
Sprinkles – I used a mix of bright Halloween sprinkles and candy eyes, but any small candy works.
Piping bags – I used a disposable piping bag for the chocolate drizzle.
Pepero Sticks (12) – For the broom handles. Pretzel rods or Mikado sticks also work.
Rainbow Sour Straps – Used as the colourful “ties” around each broom. Choose any colour theme you like.
Small Bowl & Spoon – For melting and mixing chocolate.
Scissors – For trimming the sour straps into thin strips.
Baking Tray & Parchment Paper – To set and chill the broomsticks between layers

Rachel Lindsay

Chief Resident Cake Baker

Ingredients

12 Vanilla cupcakes
1 Cup buttercream.
12 Sugar cones
12 Pepero sticks
Chocolate candy melts
2 Tbsp vegetable shortening
Sprinkle or candies
12 Sour straps

Equipment

1 Piping bag
A small serrated knife
A baking tray/ board (sized for the fridge)
A sheet of parchment paper
Heatproof bowl
A small spoon
A Sharp knife

How to...

Pack of Nestlé Bakers’ Choice Milk Choc Melts with waffle cones on a wooden board, used for making Sorting Hat cupcakes

Step 1

I used Nestlé Bakers’ Choice Milk Choc Melts. They’re smooth, easy to melt, and set perfectly without needing tempering. Add the melts to a heatproof bowl and microwave on low, stirring every 20–30 seconds until smooth and glossy.

Bowls of melted chocolate, chocolate melts, and vegetable shortening on a marble surface, showing how to thin chocolate for dipping sugar cones

Step 2

Once the chocolate is melted, add a spoonful of vegetable shortening and stir until fully combined. This helps the chocolate melt smoothly and gives it a thinner, glossier consistency, perfect for drizzling over the cones. If the chocolate starts to thicken as you work, reheat it in short 15-second bursts on low.

Cutting the pointed tip off a sugar cone with a serrated knife, bowl of chocolate.

Step 3

Use a small serrated knife to carefully trim the bottom of each sugar cone so that it’s slightly shorter. If you want to make them larger then you can skip this part. Next, cut off the pointed end of the cone, approx 1 inch long. Work slowly with a gentle sawing motion so the cone doesn’t crack

Joined chocolate-coated cones resting on parchment paper to set.

Step 4

Dip the cut edges of each cone into the melted chocolate, then press them together (small end to large end) to form the broom shape. Hold for a few seconds until the chocolate begins to set. If needed, use a little extra melted chocolate around the join to secure it. Leave it sitting on the parchment paper to set completely before moving on to the next step.

Inserting a Pepero stick into the top of the broom to make the handle.

Step 5

Once the chocolate has set, dip the end of a pepero stick into the bowl of melted chocolate and gently push it into the small end of the cone for the broom handle. Hold it in place for a few seconds so it stays centred as the chocolate sets. Add extra chocolate if needed to secure it in place. Allow it to set fully.

Piping chocolate drizzle on the narrow end of the cone to create broom bristles.

Step 6

Fill a piping bag with the remaining melted chocolate and snip a small hole in the tip. Starting at the small end of the cone, drizzle thin lines up and down to create the broom’s bristle texture. Let each layer set before adding the next for extra depth.

Piping chocolate drizzle on the large end of the cone to create broom bristles.

Step 7

Turn the cone the other way and pipe layers of chocolate over the larger end. Drizzle from top to bottom to cover the surface evenly, letting each layer set before adding the next. This builds up the thick broom bristle effect.

Adding more layers of chocolate drizzle on the wider end of the cone for texture.

Step 8

Continue this step until the cone is no longer visible. Stand the broomsticks upright on a tray lined with parchment paper and place them in the fridge for 10–15 minutes, or until the chocolate is completely set and firm.

Carving a shallow groove near the top of the chocolate broomstick for the sour strap tie.

Step 9

Once the chocolate has set, use a small sharp knife to carefully carve a shallow groove around the top of each broom. This will create a space for the sour strap to sit neatly in place.

Cutting rainbow sour straps into thin strips for the broomstick ties.

Step 10

Use scissors to cut the sour straps into thin strips. You could also us fondant rolled into thin strips.

Wrapping a yellow sour strap around the chocolate broomstick to create the band.

Step 11

Wrap one strip around the groove near the top of each broom and tie it in a knot. They stay in place perfectly and look amazing.

Flat lay of broomstick, sprinkles and chocolate cupcake

Step 12

Add a thin layer of chocolate buttercream to the top of each cupcake. I used a spoon to add just enough to help the broomstick stay in place. You can pipe or spread it however you prefer. I kept it minimal as there it a lot of chocolate already.

Filling the inside of an upside-down chocolate broomstick with colourful sprinkles.

Step 13

Turn each broom upside down and fill it with your favourite sprinkles or candy. Again, you can add as much or as little as you like for this step.

Pressing a chocolate cupcake with buttercream onto the open end of the broomstick.

Step 14

Gently place the cupcake upside down onto the filled cone and press lightly so it sticks in place.

Finished chocolate broomstick cupcake with a yellow sour strap tie and colourful Halloween sprinkles in the background.

Step 15

Carefully turn each broomstick upright and place it on a tray or cake stand. They’re ready to serve. Lift the broom to reveal the hidden sprinkle surprise!

Chocolate broomstick cupcake, ready to serve for Halloween.

The Results! Well done.

You did it! Your Chocolate Broomsticks are complete. Whether you made them tall and dramatic or small and sweet, they’re guaranteed to bring a bit of Halloween magic to any table.

Notes & Tips

Use sugar cones, not waffle cones. Waffle cones are much thicker and will crack when cut. I use thin sugar cones here in Australia, which trim easily. If you’re in the US, look for Keebler or Joy sugar cones.
Real chocolate needs tempering, but candy melts set quickly and stay shiny. If you’re new to them, check out my Working with Candy Melts Guide.
Use a small serrated knife to remove the cone tip cleanly. A slow sawing motion helps prevent crack

These can be made as cupcake toppers or stand-alone treats. You can also trim the cone pieces shorter for a smaller broom.
If you loved these, look out for my Sorting Hats, made using the same “lift to reveal treats” idea!
Use any candy or sprinkle filling that matches your party theme.

Serving Ideas

Arrange the Chocolate Broomsticks on a Halloween dessert table for a show-stopping centrepiece.
Add gold edible glitter for extra magic.
Serve alongside my Pumpkin patch or Ghost Cupcakes for a fun filled dessert spread.
Replace the sprinkles with a personal note for each guest.

FAQ: Chocolate Broomsticks

Can I make the hats ahead of time?
Yes! The chocolate broomsticks can be made 2–3 days in advance. Store them in a cool, dry place or airtight container until ready to use.

Can I use real chocolate instead of candy melts?
You can, but real chocolate must be tempered or it may turn dull or streaky. Candy melts are much easier to melt and shape, especially for beginners.

What kind of cones should I use?
Use sugar cones, not waffle cones. Waffle cones are thicker and tend to crack. Thin sugar cones cut neatly and give the best shape.

Do I need to refrigerate them?
I always keep my cakes and toppers in the fridge because i live in Australia. If it’s warm, refrigerate the finished cupcakes until serving time.

How long do they last?

They’ll stay fresh for 2–3 days if stored in an airtight container in a cool spot.

What can I use instead of Pepero sticks?
Pretzel rods or Mikado sticks work perfectly too — anything slim and crunchy.

Can I use white chocolate instead?
Absolutely! Tint it brown or yellow with oil-based colour for a fun twist.

Final Thoughts on my Chocolate Broomsticks

These Chocolate Broomsticks are as fun to make as they are to serve. With a little chocolate, some buttercream, and a handful of colourful candies, you can bring a piece of magic to your kitchen. They’re playful, interactive, and guaranteed to get people talking.

Share Your Creations

I’d love to see how your Chocolate Broomsticks turn out!

Tag me on Instagram @cakedbyrach so I can share your bakes.
Or post your cupcakes in the Caked by Rach, Baked by You Facebook group to join our baking community.
If you enjoyed this tutorial, please leave a comment or review on the blog — it helps others find these designs too.

2 Comments

Gerson on 30 October 2025 at 20:37

I love this

Reply
- Rachel Lindsay on 31 October 2025 at 04:23
  
  Thank you so much xx
  
  Reply