Description

These Chocolate Cauldron Cakes are rich, moist chocolate cupcakes filled with a fluffy marshmallow cream and topped with decadent chocolate frosting and colorful sprinkles. Perfect for Halloween or any festive occasion, these whimsical cakes feature a unique filled center and a decorative rim of chocolate frosting to resemble mini cauldrons.

Ingredients

Scale

For the chocolate cupcakes

¾ cup all-purpose flour
½ cup unsweetened natural cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, at room temperature
½ cup sugar
½ cup packed light brown sugar
⅓ cup canola oil
2 teaspoons Adams vanilla extract
½ cup buttermilk, at room temperature

For the marshmallow filling

1 cup Marshmallow Fluff (or prepared marshmallow cream)
½ cup vegetable shortening
½ cup confectioners sugar
2 teaspoons Adams vanilla extract

For the frosting

7 ounces bittersweet chocolate, finely chopped
4 ½ ounces cream cheese, room temperature
4 ½ tablespoons unsalted butter, room temperature
1 ½ cups confectioners’ sugar, sifted
3 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
½ cup plus 1 tablespoon sour cream

For assembly

2 oz Sweets & Treats Monsters Mash sprinkle mix

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Instructions

Make the cupcakes: Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. In a separate bowl, whisk eggs, granulated sugar, brown sugar, canola oil, and vanilla extract until smooth. Alternately add the wet ingredients and buttermilk to the dry mixture, stirring gently until just combined to maintain a light texture. Pour the batter into liners filling halfway to prevent overflow or sinking. Bake for 18-21 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to cool completely.
Make the marshmallow filling: In a medium bowl, beat marshmallow fluff, vegetable shortening, confectioners sugar, and vanilla extract together for 3-5 minutes until light and fluffy. Transfer the filling to a piping bag and set aside.
Make the frosting: Melt bittersweet chocolate in a heatproof bowl over simmering water, then cool until just barely warm. In a stand mixer with the paddle attachment, beat cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually add confectioners sugar, cocoa powder, and salt. Beat in melted chocolate and sour cream until smooth and well combined. Transfer to a piping bag with a small open star tip and set aside.
Assemble the cupcakes: Pour sprinkles into a bowl. Using a sharp paring knife, cut a cone-shaped hole in the center of each cupcake without cutting through the bottom. Pipe marshmallow filling into the hollow, filling just above the cupcake surface. Dip the top of each filled cupcake into the sprinkles to adhere to the marshmallow. Repeat for all cupcakes. Using the chocolate frosting, pipe small dollops around the edges of each cupcake to create a rim that resembles a cauldron. Store assembled cupcakes in airtight containers in the refrigerator until serving.

Notes

Inspired by and adapted from Pastry Affair recipes.
Chocolate cupcake recipe adapted from Sally’s Baking Addiction.
Chocolate frosting recipe inspired by Martha Stewart.
Use room temperature eggs and buttermilk to ensure a smooth batter.
Do not overmix the batter to keep cupcakes tender and moist.
Store assembled cupcakes refrigerated and consume within 3 days for best freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 390
Sugar: 32g
Sodium: 150mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg