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Cauldron Cupcakes

Cayla Gallagher

Beware! These fiery frosted cauldrons are bursting with a molten chocolate center.

Recipe

Ingredients

  • Cupcake Batter:
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 6 eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup cocoa powder
  • 1 ¼ cups buttermilk
  • 1 cup chocolate chips
  • 24 chocolate squares
  • Buttercream:
  • 2 cups unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 5 cups confectioner’s sugar
  • red and orange food colouring
  • Mini marshmallows
  • skull candies
  • candy eyeballs

Let's get Cooking...

  1. Bake the cupcakes: Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition. In a separate bowl, combine the flour, baking soda, salt and cocoa powder. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Add the chocolate chips and mix well.
  2. Pour the batter into 12 silicone cauldrons. Stick 2 chocolate squares into the center of each cauldron. Bake at 350F for 20 minutes, then cool completely.
  3. Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix well. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Dye the buttercream orange. Add several drops of red food colouring and fold until it is swirled throughout the buttercream. Place the buttercream in a piping bag fitted with a large, round piping tip.
  4. To decorate: Pipe dollops of buttercream onto the cupcakes to look like bubbling cauldrons. Decorate with some mini marshmallows, skull candies and candy eyeballs.