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Witch’s Cauldron Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 18 reviews
  • Author: Lucy
  • 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 spooky, fun treats perfect for Halloween or themed parties. These rich chocolate cupcakes are filled with a creamy orange pastry filling and topped with both decadent chocolate and green vanilla frostings, decorated with candy eyes, licorice, gummy worms, and sprinkles to create a magical cauldron effect.


Ingredients

Scale

Cupcakes

  • 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 to 4 1/2 cups 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 oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 2 cupcake pans with 18 cupcake liners and set aside.
  2. Mix Dry Ingredients: In a medium bowl, sift or whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk together eggs, chocolate milk, buttermilk, melted butter, and vanilla extract until smooth and uniform.
  4. Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the cupcake batter.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the liners, filling each about two-thirds full. Bake in the preheated oven for 20 minutes or until the tops spring back when touched and a toothpick inserted comes out clean. Avoid overbaking.
  6. Cool Cupcakes: Let cupcakes sit in the pan for 3-4 minutes after baking, 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 milk, stirring constantly until a thick paste forms. Remove from heat, transfer to a bowl, and cover the surface with plastic wrap to prevent skin from forming. Let cool completely. Then beat butter and sugar in a large mixer bowl until fluffy. Add the cooled flour/milk mixture and beat at medium-high speed for 5 minutes until smooth and creamy.
  8. Make Chocolate Frosting: Beat butter at medium speed until creamy (2-3 minutes). Turn mixer off and add salt and vanilla. Turn to low speed and gradually add powdered sugar and cocoa powder, beating for 2 minutes. Add chocolate milk at low speed, then beat on medium-high for another 2 minutes until light and fluffy.
  9. Make Vanilla Frosting: Beat butter until creamy (2-3 minutes). Turn mixer off, add salt, vanilla extract, and green food coloring. At low speed, gradually add powdered sugar and beat for 2 minutes. Add milk or cream at low speed, then beat on medium-high speed for 2 minutes until light and fluffy.
  10. Assemble Cupcakes: If desired, core the center of each cupcake and pipe orange pastry cream inside. Pipe a border of chocolate frosting around the top edges to resemble the rim of a cauldron. Fill the center with the green vanilla frosting. Immediately decorate with licorice laces, gummy worms, candy eyes, candy bones, and green sprinkles before the frosting sets.

Notes

  • The candy eyes, bone sprinkles, and bubble sprinkles used for decoration are available from Wilton, commonly found at craft stores like Jo-Ann Crafts.
  • If short on time, a boxed chocolate cake mix may be used as a substitute; replace the water called for in the mix with chocolate milk for added richness.
  • The orange pastry cream filling is optional and can be omitted; the chocolate frosting is also optional and can be replaced by dyed black vanilla frosting 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, wrap individually in plastic wrap and aluminum foil or place in airtight freezer-safe containers for up to 2-3 months. Thaw at room temperature before frosting and serving for best results.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 35 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg