Witch Cauldron Cupcakes Recipe
Moist and chocolatey witch's cauldron cupcakes are secretly stuffed with a homemade orange "scream" filling and decorated with cute and creepy candies!
Servings: 18
Calories: 529kcal
Equipment
Ingredients
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 1 cup TruMoo chocolate milk
- 1/2 cup buttermilk
- 3 Tbsp butter melted
- 1 1/2 tsp vanilla extract
Orange Pastry Cream
- 2 Tbsp all-purpose flour
- 1/2 cup TruMoo Orange Scream milk
- 8 Tbsp (1 stick) unsalted butter room temperature
- 1/2 cup granulated sugar
Chocolate Frosting
- 1/2 cup (1 stick) unsalted butter room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder sifted
- 1.5-2 Tbsp TruMoo chocolate milk
Vanilla Frosting
- 1 cup (2 sticks) unsalted butter room temperature
- 4-4 1/2 cup powdered sugar
- 1/4 cup whole milk or cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- green food coloring
Garnishes
- black licorice laces
- gummy worms
- candy eyes
- candy bones
- green sprinkles
Instructions
- Preheat oven to 350 degrees. Line 2 cupcake pans with 18 liners, set aside.
- In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a large mixing bowl combine the eggs, chocolate milk, buttermilk, butter, and vanilla, whisk together until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Divide batter evenly among cups, filling ⅔ of the way full. Place in oven and bake for 18-20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
- Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool.
- Meanwhile, to prepare the cream filling- in a small saucepan set over medium heat, cook the flour and milk until a thick paste forms. Stir constantly! Remove from the heat, pour into a bowl and press a piece of plastic over the surface to prevent a skin from forming. Allow to cool completely. In a large mixing bowl or the bowl or a stand mixer, beat the butter and sugar until fluffy. Add cooled flour/milk mixture and continue to beat for 5 minutes on medium-high speed until smooth and creamy.
- To prepare the chocolate frosting- in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 2-3 minutes. Turn mixing speed off, add the salt and the vanilla extract. Turn mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the chocolate milk. Turn the speed up and beat for 2 minutes or until light and fluffy.
- To prepare the vanilla frosting- in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 2-3 minutes. Turn mixing speed off, add the salt, vanilla extract and food coloring. Turn mixing speed on to low, then gradually add the powdered sugar.. Beat for 2 minutes, then turn to low and add the whole milk or cream. Turn the speed up and beat for 2 minutes or until light and fluffy.
- To assemble the cupcakes, (core if desired and pipe the pastry cream into the centers). Pipe a border of chocolate frosting around the top edges of the cupcakes. Then fill in the centers with the remaining green frosting. I would suggest decorating each individual cupcake directly after piping the centers in- that way your frosting doesn't set or harden. Store covered cupcakes at room temperature for 2-3 days.
Notes
-Eyes, bones and bubble sprinkles are all Wilton (I found them at Jo-Ann crafts)
-You can always use a boxed chocolate mix, just swap out the water for chocolate milk!
-The pastry cream is totally optional (you can omit it), as is the chocolate frosting. You can use vanilla frosting (dyed black) for the edge of the cauldron.
-You can always use a boxed chocolate mix, just swap out the water for chocolate milk!
-The pastry cream is totally optional (you can omit it), as is the chocolate frosting. You can use vanilla frosting (dyed black) for the edge of the cauldron.
Nutrition
Serving: 1cupcake | Calories: 529kcal | Carbohydrates: 78g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 390mg | Potassium: 166mg | Fiber: 2g | Sugar: 65g | Vitamin A: 751IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg