Switch up your Halloween treats for these cauldron cupcakes. These moist chocolate cupcakes are bubbling with cream cheese frosting, lollipops and candies.
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Why makes these cauldron cupcakes?
Are you looking for something to bake for Halloween? Well, you're at the right place, these cauldron cupcakes are so fun and easy to make. The kids are gonna go crazy over these!
Change up the toppings to whatever you desire, from lollipops to Halloween sprinkles, there are so many options. Get creative!
Tips for perfect cupcakes
Whisk or sift the dry ingredients together
Cocoa powder has the tendency to clump up if not sifted or whisked well first. By doing this it prevents large bitter chunks of cocoa powder in your batter.
Use dutch processed cocoa powder
Both regular and dutch cocoa powder will work in this recipe, but dutch-processed cocoa powder gives a deeper chocolate flavor.
Use boiling water
Boiling water is the secret to a perfectly moist and fluffy chocolate cupcake. The boiling water helps to dissolve the cocoa powder and sugar. It also prevents too much gluten from forming and adds extra moisture.
Don't overbake
Cupcakes are easy to overbake because they are so small. Keep an eye on them and check with a toothpick at 20 minutes. The toothpick should come out with a few moist crumbs. The cupcakes may be overbaked if the toothpick emerges clean.
Ingredients in these Halloween cupcakes
Cupcakes
- Flour: Plain flour works perfectly here, and is needed to form the structure of the cupcake
- White sugar: The sugar will give sweetness and lightness to the cupcake. Don't reduce the sugar as it will affect the texture.
- Cocoa powder: Both dutch processed and regular cocoa powder will work in this recipe, but I like to use dutch processed cocoa powder as it gives it a richer chocolate flavor
- Salt: A pinch of salt is essential to balancing out the flavor of these cupcakes!
- Baking powder: Baking powder is needed as a leavening agent as it helps the cupcakes rise
- Baking soda: It acts as an alkaline base for the cocoa powder to react to if you are using regular cocoa powder. This prevents the cupcakes from becoming bitter as well as giving them rise.
- Egg: The egg is used to bind all the ingredients together and give the cupcakes some rise
- Vegetable oil: I like to use vegetable oil in my cupcakes as it keeps them softer and moister for longer!
- Whole milk: Whole milk gives the cupcakes a little more body and richness. If you don't have milk or want these to be a little lighter in flavor feel free to replace this with boiling water.
- Boiling water: This is the secret to a super moist cupcake, the boiling water adds moisture and tenderness to the chocolate cake.
Cream Cheese Frosting
- Cream cheese: Make sure you use block-style cream cheese for the best frosting consistency. Spreadable cream cheese is too soft and will cause your frosting to be runny.
- Heavy cream: Aka thickened cream, this creates a creamy frosting that isn't overly greasy or sweet!
- Granulated sugar: Aka white sugar, this gives your frosting sweetness! You add more or less according to your tastes
Frequently Asked Questions
How long will cupcakes stay fresh?
If you store these in an airtight container in your fridge they'll last up to 3 days. Depending on what kind of candy you've used to decorate the cupcakes they could last shorter or longer.
Some candies will absorb the moisture of the frosting and slide off the cupcakes after some time.
How should I store these?
These should be stored in the fridge in an airtight container. As these are made with a cream cheese frosting they need to be kept chilled when possible.
When you are ready to serve let them sit at room temperature for 10-15 minutes before enjoying them.
Where can I buy those plastic cauldrons?
If you search "plastic cauldron" on google you'll find heaps of places to get these. They are typically used as candy buckets, but are great for cupcakes too!
If you can't get them online most craft and party stores stock these around Halloween.
Can I make these without the plastic cauldron?
Yes definitely! While the plastic cauldron gives these a special touch, it is definitely possible to make these without them.
If you are making these without the cauldron bake the cupcakes in a black paper liner. The liner will act as the 'cauldron'. Then decorate the cupcakes as you desire.
Can I make these as regular chocolate cupcakes?
Yes, you can, this chocolate cupcake recipe is a great base for any chocolate cupcake.
If you want to make half of these regular chocolate cupcakes and half cauldron just split the cream cheese frosting and only color half. Then into the other half add a couple of teaspoons of cocoa powder for a rich chocolate taste.
Why is my frosting so runny?
The frosting is temperature sensitive and if it gets too warm it will become very runny.
Make sure you keep the frosting chilled when possible. If it gets too runny you can add a little more cream cheese. This will help it thicken back up.
Let's Get Baking
This cupcake is such a good addition to any Halloween party or even a Halloween baking project. Get the kids involved to decorate these, trust me they'll have a blast.
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Cauldron Cupcakes
Switch up your Halloween treats for these cauldron cupcakes. These moist chocolate cupcakes are bubbling with cream cheese frosting, lollipops and candies.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 Cupcakes 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
Chocolate Cupcakes
- 110g Plain flour (¾ cup 2 tbsp)
- 175g White sugar (¾ cup 2 tbsp)
- 45g Cocoa powder (6 tbsp)
- ¼ tsp Salt
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 Egg
- 60ml Vegetable oil (¼ cup)
- 120ml Whole milk (½ cup)
- 120ml Boiling water (½ cup)
Cream Cheese Frosting
- 165g Cream cheese, softened (5.8oz)
- 80ml Thickened cream (⅓ cup)
- 38g White sugar (3 tbsp)
- Green food coloring
Instructions
Chocolate Cupcakes
- Preheat the oven to 160C/320F and line a cupcake pan with 12 cupcake liners (if you don't have cauldrons you can use black cupcake cases)
- Sift the flour, sugar, cocoa powder, salt baking powder, and baking soda together in a bowl and mix until well combined
- Add the egg, vegetable oil, milk, and boiling water to the dry mixture and mix until just combined
- Divide the batter among the lined cupcake tine and bake for 20-25 minutes or until an inserted toothpick energies with a few moist crumbs
- Remove from the oven and cool completely
Cream Cheese Frosting
- Combine the cream cheese, cream, and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 mins until light and fluffy
- Add a few drops of green food coloring and mix until completely combined and a consistent green color
- Transfer to a piping bag fitted with a small round tip
Assembly
- Place the cooled cupcakes into mini plastic cauldrons
- Pipe blobs of green frosting over the top of the cupcake
- Decorate with candy eyes, lollipops, and sweets
- Reserve the cauldron cakes in the fridge until ready to consume
Keywords: halloween, spooky, cupcakes, witch, cauldron, baking, trick or treat
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