Description

These Mini Chocolate Cauldron Cakes are a delightful Halloween treat featuring rich and fudgy chocolate cake cupcakes topped with creamy vanilla buttercream. Decorated creatively with lime green food coloring, sprinkles, and candy eyeballs, they mimic little witch’s cauldrons ready to brew spooky magic. Perfect for festive celebrations or as a fun dessert for chocolate lovers.

Ingredients

Scale

Cake Ingredients

135 grams (1 cup, 2 tbsp) all-purpose flour
¾ tsp baking soda
½ tsp baking powder
31 grams (¼ cup, 2 tbsp) unsweetened cocoa powder
½ tsp salt
75 grams (5 tbsp) unsalted butter, softened
148 grams (¾ cup) granulated sugar
½ tsp vanilla extract
2 large eggs
84 grams (¼ cup, 2 tbsp) buttermilk
2 oz freshly brewed hot coffee

Buttercream Frosting Ingredients

8 oz (1 cup) unsalted butter, softened
454 grams (4 cups) confectioners sugar, sifted
1 tsp vanilla extract
56 grams (¼ cup) heavy whipping cream or milk
Lime green food coloring
Sprinkles and candy eyeballs, for decoration

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Instructions

Preheat and Prepare Pans: Preheat your oven to 175°C (350°F). Line mini muffin pans with paper liners or grease them lightly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined without overmixing.
Add Coffee: Stir in the freshly brewed hot coffee until the batter is smooth and combined. The coffee enhances the chocolate flavor.
Fill Muffin Pans and Bake: Spoon the batter evenly into the prepared mini muffin pans, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Cool Cakes: Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make Buttercream Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the sifted confectioners sugar and beat on low speed to incorporate. Add the vanilla extract and heavy cream or milk. Increase to medium-high speed and beat until light and fluffy, about 3-5 minutes.
Color the Frosting: Divide frosting if desired. Add lime green food coloring to a portion of the frosting and mix well to achieve a vibrant green shade.
Frost the Cakes: Using a piping bag or spatula, frost each mini cake with the lime green buttercream, shaping it to look like bubbling cauldrons.
Decorate: Finish by sprinkling colorful sprinkles and placing candy eyeballs on top to complete the witch’s cauldron look.
Serve and Enjoy: Allow frosting to set slightly before serving. These festive cakes are best enjoyed fresh.

Notes

These Mini Chocolate Cauldron Cakes are perfect for Halloween parties or any spooky-themed event.
The coffee in the batter enhances the chocolate flavor without imparting a strong coffee taste.
You can substitute buttermilk with milk plus 1 tsp lemon juice or white vinegar if needed.
Use room temperature butter for both cake and frosting to ensure smooth mixing and fluffy texture.
Store cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Customize decorations by using other colored buttercreams or themed toppings.

Nutrition

Serving Size: 1 mini cake (approx. 50g)
Calories: 210
Sugar: 25g
Sodium: 130mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 45mg