Witches Cauldron Cupcakes
This Halloween witches cauldron cupcake recipe tastes absolutely delicious. They are an eye catching addition to the your Halloween dessert spread.
Ingredients
For the chocolate cupcakes
- 190 g Plain flour All purpose flour
- 200 g granulated sugar
- 1 Teaspoon Bicarbonate of soda
- 1/4 Teaspoon Salt
- 25 g cocoa powder
- 1 Tablespoon White distilled vinegar
- 236 ml Warm coffee not hot
- 80 ml Olive oil
- 1 Medium Egg at room temperature
- 2 Teaspoons Vanilla extract
For the chocolate buttercream frosting
- 115 g Unsalted butter room temperature
- 1 Teaspoons Vanilla extract
- 160 g Icing sugar
- 30 g Cocoa powder
- 2 Teaspoons Milk
For the green glaze icing
- 125 g Powdered icing sugar
- 2-3 Drops Food coloring
- 15 ml Water
For the decorations
Instructions
To make the cupcakes
- First step in making your Halloween themed cupcakes is to preheat your oven to 170 Celsius or 340 degrees Fahrenheit. Grab yourself a muffin tin and fill with 12 cupcake cases. Next grab two mixing bowls, one for wet ingredients and one for dry ingredients.
- In one bowl add in the flour, sugar, cocoa powder, bicarbonate of soda and salt then give it a good mix making sure there are know big lump of cocoa powder.190 g Plain flour, 200 g granulated sugar, 1 Teaspoon Bicarbonate of soda, 1/4 Teaspoon Salt, 25 g cocoa powder
- In the second mixing bowl add in the warm coffee, vinegar, olive oil, vanilla extract and 1 egg then whisk until all the ingredients are combined.1 Tablespoon White distilled vinegar, 236 ml Warm coffee, 80 ml Olive oil, 1 Medium Egg, 2 Teaspoons Vanilla extract
- Add the wet ingredients to the bowl of dry ingredients and whisk until all the ingredients are well combined and you have a runny batter like mixture (don't over mix).
- Divide the cupcake batter evenly between the 12 cupcake cases, fill each paper case 2/3 full, I use an ice cream scoop to make each portion even.
- Bake in the middle of your preheated oven for 20 minutes, to test if the cupcakes are cooked simply stick a wooden cocktail stick into the center of your cupcake, if it comes out clean its done if there is a little batter stuck to it, pop them back into your oven and bake for a couple more minutes.
- Once baked leave to cool for five minutes in their tin before transferring them to a wire rack to finish cooling.
To make the chocolate buttercream frosting.
- Into a large mixing bowl or stand mixer add in your butter (room temperature) and cream it for a few minutes using the paddle attachment or wooden spoon.115 g Unsalted butter
- While the butter is being creamed measure out and sieve your icing sugar and cocoa powder into a separate mixing bowl and set to one side.160 g Icing sugar, 30 g Cocoa powder
- Next add in your vanilla extract and give it a quick mix.1 Teaspoons Vanilla extract
- Add in your dry ingredients a little at a time and mix well. Continue mixing until the frosting is thick and creamy. Last but not least add in 1 tablespoon of milk and give it one more mix until it’s all incorporated.2 Teaspoons Milk
- Using a palette knife add a little chocolate buttercream to the top of each cupcake, making sure to reach the edges and smooth it off (it doesn't have to be perfect as it will be covered with decorations)
- Add liquorice laces around the edge of each cupcake to form a rim for your cauldron (i did a double layer so that the green glaze icing didn't run over the edges).Liquorice laces
To make the green glaze icing
- Sift the powdered icing sugar into a mixing bowl, add in a couple of drops of food coloring then gradually add the warm water until the icing becomes thick and runny and able to coat the back of a teaspoon. You May need to add a little more warm water to get the right consistency, but do this one drop at a time.125 g Powdered icing sugar, 2-3 Drops Food coloring, 15 ml Water
- Next add a teaspoon of green glaze icing to the center of each cupcake and let the glaze run to the rim of your liquorice cauldron.
- While the icing is still wet add on your sprinkles and candy eyes so it looks like a bubbling witches potion.Candy eyes, Colorful sprinkles
- Lastly use a sharp knife to poke a little hole on each side of each cupcake then add a liquorice lace to form a handle for your cauldrons and that’s it your witch’s cauldron cupcakes are complete.
Video
Witches Cauldron Halloween Cupcakes | Halloween Ideas 2022 | Halloween Baking Recipes
Notes
Tips & Tricks
Wait for the freshly baked cupcakes to fully cool to room temperature before decorating as the buttercream icing will melt.
When making the glaze icing you may need to add a little more warm water, but do this one drop at a time as it can change consistency very quickly.
Nutrition
Calories: 312kcalCarbohydrates: 56gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 252mgPotassium: 110mgFiber: 2gSugar: 40gVitamin A: 287IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!