Start by preparing your red velvet cake batter according to the box instructions. This usually involves oil and eggs; you know the drill!

Fill cupcake liners 1/2 of the way full and bake according to the box instructions. You will not want to overfill these because it will interfere with how you do your icing, and you need a thick layer for the Santa hat.

While the cupcakes are baking, you can prepare your red icing.

Place 1 tub of white icing in a large mixing bowl. Add about 10 drops of red food coloring (it takes quite a bit for a deep red color) and mix until well blended with a hand mixer.

At this time, your icing is probably pretty close to pink, and no problem!

Add 1/4 cup of cocoa powder, which will darken the mixture, and mix well.

Add in ten more drops of red food coloring and mix until well blended.

Repeat this process until you have achieved the color red you desire.

I chose to use a piping kit for my icing. At this time, I filled one icing bag with white icing and one with red icing.

Let cupcakes cool completely after baking and before icing.

Now start on your Santa hats by icing just the outer edge of each cupcake with white icing.

Fill in the center of each cupcake, working your way up into a hat shape, with red icing.

You should see your Santa hat take form.

Top each hat off with a mini marshmallow.