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Chocolate Cauldron Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 113 reviews
  • Author: Wesley
  • Prep Time: 20 minutes
  • Cook Time: 21 minutes
  • Total Time: 41 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Chocolate Cauldron Cakes are delightful Halloween-themed cupcakes featuring a rich chocolate base filled with fluffy marshmallow cream and topped with festive sprinkles. These moist and chocolaty treats are perfect for parties and celebrations, creating a fun, spooky dessert that looks like bubbling cauldrons of potion.

Ingredients

Scale

Cake Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup canola oil
  • 2 teaspoons Adams vanilla extract
  • 1/2 cup buttermilk, at room temperature

Filling Ingredients

  • 1 cup Marshmallow Fluff (or prepared marshmallow cream)
  • 1/2 cup vegetable shortening
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons Adams vanilla extract

Chocolate Frosting Ingredients

  • 7 ounces bittersweet chocolate, finely chopped
  • 4 1/2 ounces cream cheese, room temperature
  • 4 1/2 tablespoons unsalted butter, room temperature
  • 1 1/2 cups confectioners’ sugar, sifted
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 1/2 cup plus 1 tablespoon sour cream

Decoration

  • 2 oz Sweets & Treats Monsters Mash sprinkle mix

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, natural cocoa powder, baking powder, baking soda, and salt until evenly combined. Set this aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, granulated sugar, brown sugar, canola oil, and vanilla extract together until the mixture is smooth.
  4. Combine Wet and Dry Mixtures: Pour half of the wet ingredients into the dry ingredients, followed by half of the buttermilk. Gently whisk for a few seconds. Repeat by adding the remaining wet ingredients and buttermilk. Stir until just combined, careful not to overmix; the batter will be thin.
  5. Fill and Bake: Spoon the batter into the cupcake liners, filling only halfway to prevent overflowing or sinking. Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool completely on a wire rack.
  6. Prepare Marshmallow Filling: In a medium bowl, beat together the marshmallow fluff, vegetable shortening, confectioners’ sugar, and vanilla extract until light and fluffy, about 3-5 minutes. Transfer to a piping bag and set aside.
  7. Melt Chocolate: Melt the chopped bittersweet chocolate using a double boiler method by placing a heatproof bowl over simmering water. Once melted, remove and allow to cool until just barely warm.
  8. Make Chocolate Frosting: Using a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until pale and fluffy (3-4 minutes). Gradually add the sifted confectioners’ sugar, Dutch-process cocoa powder, and a pinch of salt. Beat in the cooled melted chocolate and then the sour cream until smooth and well blended. Transfer frosting to a piping bag fitted with a small open star tip.
  9. Create Cake Cavities: Pour the sprinkles into a small bowl. Using a sharp paring knife, cut a cone-shaped portion out of the middle of each cooled cupcake, being careful not to cut all the way through to the bottom.
  10. Fill and Decorate: Snip about a quarter inch from the piping bag tip filled with marshmallow cream. Pipe marshmallow filling into each cupcake cavity, filling slightly above the cupcake top. Dunk the filled top into the bowl of sprinkles to coat the marshmallow. Repeat for remaining cupcakes.
  11. Pipe Frosting Rim: Use the chocolate frosting piping bag to pipe small dollops around the edges of each cupcake to form the rim of the cauldron.
  12. Storage: Store the finished cupcakes in airtight containers in the refrigerator until ready to serve to keep them fresh.

Notes

  • Turn cupcakes into festive Cauldron Cakes perfect for Halloween celebrations.
  • The chocolate cupcakes serve as a delicious base for the marshmallow potion filling.
  • Sweets & Treats sprinkles add a playful bubbling effect coming out of the cauldron.
  • Be careful to fill cupcake liners only halfway to prevent overflow during baking.
  • Do not overmix the batter to keep cupcakes light and tender.
  • Use room temperature ingredients for best mixing results and texture.
  • Chilling the cupcakes before piping can make cutting the cavities easier.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 575
  • Sugar: 55g
  • Sodium: 170mg
  • Fat: 30g
  • Saturated Fat: 13g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 69g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 57mg

Find it online: https://lickplates.com/chocolate-cauldron-cakes-recipe/