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
- Preheat and Prepare Pans: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 2 cupcake pans with 18 cupcake liners and set aside.
- 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.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, chocolate milk, buttermilk, melted butter, and vanilla extract until smooth and uniform.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the cupcake batter.
- 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.
- Cool Cupcakes: Let cupcakes sit in the pan for 3-4 minutes after baking, then transfer to a wire rack to cool completely.
- 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.
- 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.
- 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.
- 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