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Witch Cauldron Halloween Cupcakes are moist dark chocolate cupcakes, fluffy buttercream frosting and ghoulish sprinkles all served up in a cute witches cauldron. Easy, cute and ghoulishly delicious makes these the perfect Halloween cupcakes.
It’s the most WONDERFUL time of the year!!! Do you feel that? You know… THAT??? THAT thing, that slight shift in the Universe is called ‘Fall’ and with that comes cooler weather, change of seasons and my favorite holiday of all time.. Halloween. And that, my friend, means it’s Cauldron Cupcake season!
Why not take that love for all things hocus pocus and bubbly brew and make the most awesome Witch Cauldron Halloween Cupcakes to treat yourself your little ghouls and goblins with?… and Voodoo Doll Cookies and Monster Eye Cookies too! Hmm.. picking up on a theme??
These Witch Cauldron Halloween Cupcakes are so easy to make and so fun to decorate. I got the idea when I was walking through my favorite craft store and they had Halloween sprinkles on one side of the aisle and little witches cauldrons on the other. Perfect inspiration for the spookily inclined, if you ask me.
WHY YOU NEED CAULDRON CUPCAKES IN YOUR LIFE
- 1000% spooky cuteness overload.
- Perfect excuse to buy EVEN more Halloween sprinkles than you already have.
- Moist, rich dark chocolate cupcakes slathered with the perfect vanilla buttercream frosting never hurt no one!
- You will be the hit of EVERY Halloween party to bring these too.
- Super easy to do and a great way to share the Halloween spirit
To make these Witch Cauldron Halloween Cupcakes, you will need:
- All purpose flour
- Dark cocoa powder
- Sugar
- Baking powder and baking soda
- Vegetable oil
- Buttermilk or homemade buttermilk (secret trick below!)
- Eggs
- Vanilla extract
- Butter
- Powdered sugar
- Little plastic or silicone witch cauldrons
- Edible candy bones, balls, bats, sprinkles and eyeballs
- Gel food coloring – black and neon green
HOW TO MAKE WITCH CAULDRON HALLOWEEN CUPCAKES
Start by preheating your oven to 325 degrees. Line a muffin tin with cupcake liners and set aside.
In a large mixing bowl, combine together flour, sugar, dark cocoa, baking soda, baking powder and salt.
Add in the room temperature eggs, buttermilk, oil and vanilla. Beat on a medium speed until smooth.
Scrape down the sides of the mixing bowl, pour in the hot water and black food coloring and combine until mixed.
Fill each cupcake 2/3 full and bake for 20-22 minutes then remove from tins and cool completely on a baking rack.
Once your chocolate cupcakes have cooled completely, gently push them into your cauldrons.
Then add softened butter, vanilla extract and a pinch of salt to a large bowl and using a mixer, beat until fluffy.
Add sifted powdered sugar slowly and in increments and then add in the milk and neon green food coloringand mix until the desired consistancy is reached.
Since these Witch Cauldron Halloween Cupcakes are getting covered in sprinkles there is no need for a fancy frosting job. Simply frost your cupcakes with a butter knife or spatula and start loading them up with plenty of Halloween spinkles and serve.
CAULDRONS, SPRINKLES, EYEBALLS .. OH MY!
The average cupcake (to my best measuring) is 2.25 by 2.5 inches. I searched under every witches hat to find the right plastic cauldrons for these Cauldron Cupcakes and these HERE are the ones I found on Amazon and used. They will look too small when you get them but your cauldron cupcakes should easily push right into these.
Halloween sprinkles and edible eyeballs are easily found either online or sold in your grocery stores, craft stores and places like Walmart and Target. Check out your seasonal area or baking aisle and you should find quite a variety.
BAKING TIPS FOR WITCH CAULDRON HALLOWEEN CUPCAKES
- You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
- Don’t overmix your chocolate cupcake batter. Once run your mixer long enough to incorporate the ingredients to avoid tough or dense cupcakes.
- Forgot to grab buttermilk? Make your own buy adding 4 1/2 teaspoons of white vinegar to a measuring cup then add enough milk to make 1 cup total liquid. Stir and let sit for 10-15 minutes then use as needed.
- Use a small measuring cup or an ice cream scooper to add your batter to your cupcake tins. This way your cupcakes are all the same size and save on (most) ofthe mess.
- Sift your powdered sugar into your buttercream frosting mixture. No one likes lumpy frosting.
- Cool completely before frosting your cupcakes otherwise the frosting will melt away and it will be a mess and you will be sad.
- Don’t have plastic cauldrons? No worries.. just use black cupcake wrappers instead for that witch cauldron feel.
MORE HALLOWEEN TREATS YOU WILL LOVE
Want to see all my Halloween recipes? Check them out HERE!
Now, go…. be Witchy!
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Witch Cauldron Halloween Cupcakes
Ingredients
Chocolate Cupcakes
- 1.5 cups all purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1.25 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs room temperature
- 3/4 cup hot water
- 2 teaspoons vanilla extract
- Black gel food coloring or concentrated icing color
Buttercream Frosting
- 1 cup butter softened
- 3.5 cups sifted powdered sugar
- 1 tablespoon vanilla extract
- 2-3 tablespoons milk or cream
- 1/8 tsp salt
- Neon green food coloring or concentrated icing color
- Assorted Halloween sprinkles
- 2.25 x 2.75 plastic black cauldrons
Instructions
Chocolate Cupcakes
- Start by preheating your oven to 325 degrees. Line a muffin tin with cupcake liners and set aside.
- In a large mixing bowl, combine together flour, sugar, cocoa, baking soda, baking powder and salt. Add in the room temperature eggs, buttermilk, oil and vanilla. Beat on a medium speed until smooth.
- Scrape down the sides of the mixing bowl, pour in the hot water and black food coloring and combine until mixed. Fill each cupcake 2/3 full and bake for 20-22 minutes then remove from tins and cool completely on a baking rack.
Buttercream Frosting
- To make the vanilla buttercream frosting, add butter, vanilla extrand and a pinch of salt to a large bowl and using a mixer, beat until fluffy. Mix in sifted powdered sugar slowly and in increments and then add in the milk and neon green food coloring until the desired consistancy is reached.
- Frost your Witch Cauldron Halloween Cupcakes and add assorted sprinkles.
Notes
BAKING TIPS FOR WITCH CAULDRON HALLOWEEN CUPCAKES
- You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
- Don’t overmix your chocolate cupcake batter. Once run your mixer long enough to incorporate the ingredients to avoid tough or dense cupcakes.
- Forgot to grab buttermilk? Make your own buy adding 4 1/2 teaspoons of white vinegar to a measuring cup then add enough milk to make 1 cup total liquid. Stir and let sit for 10-15 minutes then use as needed.
- Use a small measuring cup or an ice cream scooper to add your batter to your cupcake tins. This way your cupcakes are all the same size and save on (most) ofthe mess.
- Sift your powdered sugar into your buttercream frosting mixture. No one likes lumpy frosting.
- Cool completely before frosting your cupcakes otherwise the frosting will melt away and it will be a mess and you will be sad.
- Don't have plastic cauldrons? No worries.. just use black cupcake wrappers instead for that witch cauldron feel.
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Update Notes: This post was originally published in September of 2016 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2019.
So cute and perfect for Halloween!
These are super cute, and I love the name. I confess I’m not big on fall (bring on the hot weather lol) or Halloween, but these are great haha. Pinning!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
Miz Helen
These cupcakes are so fun!