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Witch’s Cauldron Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 7 reviews
  • Author: Sarah
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 18 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Witch’s Cauldron Cupcakes are a fun and spooky treat perfect for Halloween. These chocolate cupcakes are filled with orange pastry cream, topped with rich chocolate and vanilla frostings dyed green and black to resemble a witch’s cauldron. Decorated with candy eyes, gummy worms, black licorice laces, and more, they’re a festive and delicious dessert that will impress your guests.

Ingredients

Scale

Cupcake Batter

  • 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

  1. Preheat and Prepare Pans: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cupcake pans with 18 liners and set aside.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk or sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, combine the eggs, chocolate milk, buttermilk, melted butter, and vanilla extract. Whisk together until smooth and fully incorporated.
  4. Combine Batter: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each 2/3 full. Bake in the preheated oven for 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean and the tops spring back when touched.
  6. Cool the Cupcakes: Remove the cupcakes from the oven and let them sit in the pan for 3-4 minutes. Then transfer to a wire rack to cool completely.
  7. Prepare Orange Pastry Cream: In a small saucepan over medium heat, cook the flour and Orange Scream milk while stirring constantly until a thick paste forms. Remove from heat, pour into a bowl, and cover the surface with plastic wrap to prevent skin from forming. Allow to cool completely.
  8. Beat Pastry Cream Filling: In a large mixing bowl or stand mixer, beat the room temperature butter and granulated sugar until fluffy. Add the cooled flour and milk mixture and continue beating on medium-high speed for 5 minutes until smooth and creamy.
  9. Make Chocolate Frosting: Beat the unsalted butter until smooth and creamy, about 2-3 minutes. Add salt and vanilla extract, then gradually add powdered sugar and sifted cocoa powder on low speed. Beat for 2 minutes, then add the chocolate milk and increase speed to beat until light and fluffy, about 2 more minutes.
  10. Make Vanilla Frosting: Beat the unsalted butter until smooth and creamy, about 2-3 minutes. Add salt, vanilla extract, and green food coloring. Gradually add powdered sugar on low speed and beat for 2 minutes. Then add the whole milk or cream and beat on high speed for 2 minutes until light and fluffy.
  11. Assemble Cupcakes: If desired, core the cooled cupcakes to create a hollow center. Pipe the orange pastry cream into the centers. Pipe a border of chocolate frosting around the top edges to form the cauldron rim. Fill the remaining center area with the green vanilla frosting. Decorate immediately with black licorice laces, gummy worms, candy eyes, candy bones, and green sprinkles before the frosting sets.

Notes

  • The candy eyes, bone sprinkles, and bubble sprinkles are from Wilton and were found at Jo-Ann Crafts.
  • If short on time, a boxed chocolate cake mix can be used by replacing the water in the mix with chocolate milk for added richness.
  • The pastry cream filling is optional and can be omitted if desired.
  • The chocolate frosting is optional; alternatively, use vanilla frosting dyed black for the cauldron edges.
  • Store leftover cupcakes covered in the refrigerator for up to 5 days or at room temperature in an airtight container for 2-3 days.
  • To freeze, cool cupcakes completely before frosting and wrap individually in plastic wrap and aluminum foil or place in an airtight freezer-safe container for up to 2-3 months. Thaw at room temperature before frosting and serving.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 32 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Find it online: https://ovenandolive.com/witchs-cauldron-cupcakes-recipe/