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Witch’s Cauldron Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Witch’s Cauldron Cupcakes are a fun and spooky treat perfect for Halloween or themed parties. These chocolate cupcakes are filled with orange pastry cream and topped with a combination of chocolate and vanilla frostings, decorated with candy eyes, gummy worms, licorice, and sprinkles to resemble a witch’s cauldron bubbling over with creepy crawlies.

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 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

Garnishes

  • black licorice laces
  • gummy worms
  • candy eyes
  • candy bones
  • green sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cupcake pans with 18 cupcake liners and set aside.
  2. Mix Dry Ingredients: In a medium 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, TruMoo chocolate milk, buttermilk, melted butter, and vanilla extract. Whisk together until the mixture is smooth.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, folding or mixing gently until just combined. Avoid overmixing to keep cupcakes tender.
  5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rise.
  6. Bake Cupcakes: Bake in the preheated oven for 20 minutes, or until the tops spring back when gently touched and a toothpick inserted comes out clean. Avoid over-baking to keep moistness.
  7. Cool Cupcakes: Remove cupcakes from the oven, let them sit for 3 to 4 minutes in the pans, then transfer to a wire rack to cool completely before filling and frosting.
  8. Prepare Orange Pastry Cream: In a small saucepan over medium heat, whisk together the flour and TruMoo Orange Scream milk and cook until a thick paste forms, stirring constantly to avoid lumps. Remove from heat and pour into a bowl; cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Cool completely. Once cooled, beat the room temperature butter and granulated sugar until fluffy in a stand mixer or with a hand mixer. Add the cooled flour and milk mixture, then beat on medium-high speed for five minutes until creamy and smooth.
  9. Prepare Chocolate Frosting: Beat the butter in a large bowl or stand mixer until smooth and creamy, about 2 to 3 minutes. Turn the mixer off and add salt and vanilla extract. Turn to low speed and gradually add the powdered sugar and sifted cocoa powder. Beat for 2 minutes, then add the TruMoo chocolate milk and beat on higher speed for 2 minutes or until light and fluffy.
  10. Prepare Vanilla Frosting: Beat butter in a large bowl or stand mixer until smooth and creamy, about 2 to 3 minutes. Turn the mixer off and add salt, vanilla extract, and green food coloring. Turn to low speed and gradually add the powdered sugar. Beat for 2 minutes. Then slowly add the whole milk or cream and beat on high for 2 minutes until light and fluffy.
  11. Assemble Cupcakes: Core the cooled cupcakes if desired, and pipe the orange pastry cream into the centers. Using a piping bag, pipe a border of chocolate frosting around the top edges to create the ‘cauldron’ rim. Fill the centers with the green-tinted vanilla frosting. Immediately decorate the cupcakes with black licorice laces, gummy worms, candy eyes, candy bones, and green sprinkles to mimic a witch’s cauldron filled with creepy decorations.

Notes

  • The candy eyes, bone sprinkles, and bubble sprinkles used for decoration can be found at craft stores like Jo-Ann Crafts.
  • If short on time, you can substitute with a boxed chocolate cake mix; replace the water called for in the box with chocolate milk for richer flavor.
  • The pastry cream filling is optional and can be omitted if you prefer just frosted cupcakes.
  • If you omit the chocolate frosting, vanilla frosting dyed black makes a great alternative for the cauldron edges.
  • Store leftover cupcakes in a covered container in the fridge for up to 5 days or at room temperature in an airtight container for 2 to 3 days.
  • To freeze, cool cupcakes completely then wrap each in plastic wrap followed by aluminum foil or place in a freezer-safe airtight container for up to 2 to 3 months. Thaw at room temperature before frosting and serving.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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