Witch's Cauldron Cupcakes Recipe
Double, double, toil, and trouble! These Witch's Cauldron Cupcakes are a hauntingly fun treat with a deliciously spooky twist, perfect for Halloween celebrations.
Servings: 18
Calories: 525kcal
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 Fahrenheit (175 degrees Celsius). Line 2 cupcake pans with 18 liners, and set aside.
- In a medium-sized 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 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, cook the flour and milk in a small saucepan set over medium heat until a thick paste forms. Stir constantly! Remove from heat, pour into a bowl, and press a piece of plastic over the surface to prevent skin from forming. Allow to cool completely. In a large mixing bowl or the bowl of 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 the mixing speed off, and add the salt and vanilla extract. Turn the 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 the mixing speed off, and add the salt, vanilla extract, and food coloring. Turn the 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. Decorate each cupcake immediately after piping the centers to avoid frosting setting or hardening.
Notes
-The candy eyes, bone sprinkles, and bubble sprinkles are all from Wilton—I picked mine up at Jo-Ann Crafts.
-If you’re short on time, a boxed chocolate cake mix works great! Just replace the water with chocolate milk for extra richness.
-The pastry cream is completely optional and can be left out. The chocolate frosting is also optional—vanilla frosting dyed black works perfectly for the cauldron edges.
STORE any leftover Witch's Cauldron Cupcakes covered in the fridge for up to 5 days, or at room temperature in an airtight container for up to 2-3 days.
To FREEZE, allow cupcakes to cool completely before frosting. Wrap each cupcake in plastic wrap, followed by aluminum foil, or place them in a freezer-safe airtight container for up to 2-3 months. Thaw frozen cupcakes at room temperature before frosting and serving for the best results.
Nutrition
Serving: 1cupcake | Calories: 525kcal | Carbohydrates: 77g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 315mg | Potassium: 140mg | Fiber: 2g | Sugar: 65g | Vitamin A: 744IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg
