Switch up your Halloween treats for these cauldron cupcakes. These moist chocolate cupcakes are bubbling with cream cheese frosting, lollipops and candies.
Author:Catherine Zhang
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:12 Cupcakes 1x
Category:Cake
Method:Easy
Cuisine:American
Ingredients
Scale
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
1Â Egg
60ml Vegetable oil (¼ cup)
120ml Whole milk (½ cup)
120ml Boiling water (1/2 cup)
Cream Cheese Frosting
165g Cream cheese, softened (5.8oz)
80ml Thickened cream (1/3 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