Name: Witch’s Cauldron Cupcakes Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
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; 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; 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; 1 cup (2 sticks) unsalted butter – room temperature; 4 to 4 1/2 cup powdered sugar; 1/4 cup whole milk or cream; 2 tsp vanilla extract; 1/4 tsp salt; green food coloring; black licorice laces; gummy worms; candy eyes

Jump to Recipe· 4.7 from 11 reviews

If you’re on the hunt for a show-stopping Halloween treat that’s as delicious as it is fun, then you’ve got to try my Witch’s Cauldron Cupcakes Recipe. These cupcakes are pure magic – rich chocolate, a surprise orange pastry cream center, and spooky green frosting make them the perfect party delight. Plus, they’re surprisingly easy to make, and I’ll walk you through every step so your cauldrons come out perfect every single time!

❤️

Why This Recipe Works

Perfect Flavor Balance: The cocoa and orange pastry cream create a rich-chocolatey yet bright surprise in every bite.
Moist Texture: Using both buttermilk and chocolate milk keeps the cupcakes tender and moist.
Fun Presentation: The dual frosting technique lets you create those iconic witch’s cauldron effects easily at home.
Customizable Garnishes: From gummy worms to candy eyes, you get to have fun decorating and making each cupcake your own.

A chocolate cupcake is shown with a bite taken out to reveal a soft orange cream center. The cupcake has three icing layers on top starting with a smooth brown chocolate base, then a thick bright green frosting with small round green sprinkles, and candy worm pieces in various colors sticking out. The cupcake wrapper is dark brown and crinkled. Around it are whole cupcakes with the same frosting and candy design on white marbled surface, along with small orange pumpkin-shaped candies and scattered green round sprinkles. A clear mason jar filled with orange liquid is also partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Witch’s Cauldron Cupcakes Recipe really starts with how the ingredients come together. I love how the use of real dairy milk – both chocolate and buttermilk – adds moisture and depth, and the cocoa brings out that rich, dark flavor without being too bitter. Let me break down why each ingredient plays a star role.

Unsweetened cocoa powder: Gives the cupcakes that deep chocolate flavor and pairs perfectly with the orange pastry cream.
All-purpose flour: Provides structure while keeping the crumb tender.
Granulated sugar: Sweetens without overpowering, balancing the cocoa’s bitterness.
Baking soda and baking powder: Work together to help your cupcakes rise just right — fluffy but not crumbly.
Salt: Enhances all the flavors subtly.
Eggs: Add richness and bind everything together.
TruMoo chocolate milk and buttermilk: Using both keeps the cupcakes moist and tender, plus chocolate milk adds a little extra chocolate depth.
Butter: For richness and melt-in-your-mouth tenderness.
Vanilla extract: Balances and lifts the chocolate flavors.
For Pastry Cream – flour, milk, butter, sugar: These build the luscious orange cream filling that surprises inside your cupcakes.
Chocolate and vanilla frostings ingredients: These create the iconic cauldron look and bring layers of creamy, dreamy sweetness.
Garnishes like licorice laces and gummy worms: Add playful Halloween fun to your presentation.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Witch’s Cauldron Cupcakes Recipe is how easy it is to customize. Whether you want to keep it classic, make it dairy-free, or ramp up the spooky factor, this recipe is your blank canvas.

Variation: I’ve tried swapping the orange Scream milk with regular whole milk and adding fresh orange zest to the pastry cream for an extra zing – it’s a hit with folks who love citrus notes!
Dairy-Free: Use almond or oat-based chocolate milk and vegan butter to make a delicious dairy-free version without sacrificing flavor or texture.
Boxed Cake Mix Shortcut: When I’m pressed for time, I’ve swapped the homemade batter for a quality boxed chocolate cake mix but replaced the water with chocolate milk. It works perfectly if you’re in a pinch!
Spice It Up: Add a pinch of cinnamon or chili powder to the batter for subtle warmth that compliments the chocolate wonderfully.

Step-by-Step: How I Make Witch’s Cauldron Cupcakes Recipe

Step 1: Whisk Dry Ingredients Together Thoroughly

The first step is to get your dry ingredients combined. I usually sift the cocoa powder with the flour, baking soda, baking powder, sugar, and salt in a medium bowl to avoid lumps — this makes a smoother batter. Don’t skip this step; it’s key to evenly distributing all those raising agents and flavors so your cupcakes bake nicely and evenly.

Step 2: Mix the Wet Ingredients Until Smooth

In a large bowl, whisk together the eggs, chocolate milk, buttermilk, melted butter, and vanilla extract. I find using melted butter helps the batter blend more quickly and adds richness without clumps. Whisk until everything is silky and smooth before introducing the dry ingredients.

Step 3: Combine Wet and Dry Ingredients Gently

Slowly add the dry mixture into the wet bowl, stirring with a spatula or wooden spoon just until combined. The key here is not to overmix; a few small lumps are fine. Overmixing can make cupcakes tough, so once it’s all incorporated, stop.

Step 4: Fill Your Cups and Bake

Divide your batter evenly into cupcake liners – I fill mine about two-thirds full to give enough room for rising without overflow. Bake at 350°F for 18-20 minutes. When the tops spring back to the touch and a toothpick comes out clean, they’re done. Watch closely toward the end because over-baking will dry them out.

Step 5: Make the Orange Pastry Cream Filling

While the cupcakes bake, start the pastry cream. Cook the flour and orange milk mixture over medium heat, stirring constantly until it thickens into a smooth paste. This takes some patience; keep whisking so it doesn’t stick or clump. Once good and thick, transfer to a bowl and press plastic wrap on the surface to avoid forming a skin. When fully cooled, beat the butter and sugar until fluffy, then add the cooled mixture and whip until creamy. This filling is what brings that “wow” factor inside your cupcakes!

Step 6: Prepare the Frostings

For the chocolate frosting, beat butter until creamy, add salt and vanilla, then slowly add powdered sugar and cocoa powder. Finish with chocolate milk for a smooth, fluffy consistency. For the vanilla frosting, which you’ll tint green, beat butter, salt, vanilla, and food coloring, gradually adding powdered sugar and finishing with milk until light and creamy. These frostings do the heavy lifting for that witch’s cauldron look — creamy, stable, and easy to pipe.

Step 7: Assemble Your Cauldrons

Once cooled, core the cupcakes if you want that gooey pastry cream inside, then pipe the orange cream into the center. Next, pipe a border of chocolate frosting around the top edges to mimic the cauldron rim. Finally, fill the center with the green vanilla frosting and top with your favorite creepy garnishes – black licorice laces, gummy worms, candy eyes, or candy bones are all super fun. Make sure to decorate immediately before the frosting sets so everything looks fresh and inviting!

💡

Pro Tips for Making Witch’s Cauldron Cupcakes Recipe

Measuring Cocoa Powder Correctly: I always spoon and level the cocoa into my measuring cup instead of scooping to avoid overpacking and bitter cupcakes.
Don’t Skimp on Cooling: Make sure cupcakes are completely cool before frosting — warm cupcakes melt the frosting and ruin your design.
Pipe with Confidence: Use a piping bag with a wide round tip for the chocolate border, then switch to a star tip for the green frosting. It really elevates the cauldron look.
Avoid Overbaking: I set my timer for 18 minutes and check early to prevent dryness – cupcakes continue cooking slightly out of the oven due to residual heat.

How to Serve Witch’s Cauldron Cupcakes Recipe

The image shows several chocolate cupcakes topped with one thick layer of bright green frosting placed in the center of each cupcake. The green frosting is decorated with candy eyes, small round green candy balls, white candy bones, and colorful gummy candies sticking out in different directions. The cupcakes are set on a white marbled surface with small orange and green pumpkin-shaped candies scattered around them. The texture of the frosting looks smooth but with some small candy details adding texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cupcakes with black licorice laces shaped into spirals around the rim, then adding gummy worms crawling over the edges — it’s like a mini haunted potion! Candy eyes placed inside the green frosting give the illusion of mysterious creatures lurking beneath. The candy bones and green sprinkles add a little extra spooky texture. Pick whatever fun candies you can find or like best. Decorating is where your creativity can really shine.

Side Dishes

While these cupcakes steal the show, I often serve them alongside a warm apple cider or a dark chocolate mousse for a double chocolate treat. If it’s a party, a bowl of popcorn tossed with black sea salt and edible glitter pairs surprisingly well, balancing the sweetness with a salty crunch.

Creative Ways to Present

For Halloween, I’ve displayed the Witch’s Cauldron Cupcakes Recipe on tiered black cake stands surrounded by faux spider webs and tiny pumpkins. Another year, I placed each cupcake in mini cauldron-shaped cupcake holders for a themed look that delighted the kids. If you’re hosting a potluck, wrapping each cupcake with a small cellophane bag tied with black and orange ribbons makes a perfect spooky party favor.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Witch’s Cauldron Cupcakes in an airtight container in the fridge — they last up to five days this way and the frosting stays nice. Before serving leftovers, I take them out about 30 minutes ahead to let the frosting soften slightly for the best texture and flavor.

Freezing

These cupcakes freeze beautifully! I let them cool completely, then wrap each cupcake tightly in plastic wrap and foil before popping them in the freezer. They keep well for up to 3 months. When ready to enjoy, thaw them at room temperature before frosting or serving.

Reheating

To freshen up refrigerated cupcakes, just bring them to room temperature. If you want a little warmth, microwave for 10-15 seconds — just don’t overdo it or the cupcakes might get soggy. The frosting sets best when cool, so add any fresh decorations after reheating.

FAQs

Can I make Witch’s Cauldron Cupcakes Recipe without the pastry cream filling?

Absolutely! The pastry cream filling adds a delightful surprise inside, but you can skip it if you’re short on time or prefer simpler cupcakes. The flavor and texture are still fantastic with just the chocolate and vanilla frostings.
What if I don’t have buttermilk? Can I substitute it?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This keeps the acidity needed for tender cupcakes.
How do I avoid the frosting from melting when decorating?

Make sure your cupcakes are completely cooled before frosting. Also, keep your kitchen cool and work quickly. If your frosting gets soft, pop it in the fridge for 10 minutes to firm up before continuing.
What are some good decorating ideas besides the classic candy worms and licorice?

You can get creative with edible glitter, mini marshmallows, Halloween sprinkles, or even small fondant spiders and pumpkins. I’ve also seen people use crushed Oreo crumbs for a “dirt” effect around the cauldron edges.

Final Thoughts

I have to say, making the Witch’s Cauldron Cupcakes Recipe never fails to bring a smile to my face – from mixing the batter to seeing those bright orange centers peek out of the chocolatey goodness. It’s a little project that delivers a lot of joy and a big wow factor at any Halloween gathering. You’ll love how easy it is to make these and how impressed your friends and family will be. So grab your mixing bowls and get baking — let’s make some magic happen in your kitchen!