Chocolate Cupcakes topped with green frosting and filled with dripping caramel when they take their first bite. And further decorated with eye of newt, bones, spiders, bubbles and eyeballs. Could it be any creepier? You’ll love these Black Cauldron Halloween Cupcakes!
This post and recipe were created for #HalloweenTreatsWeek! Samples were sent by the sponsor companies to use in the recipes, but all recipes and opinions are 100% my own.
How is it already October? This year has simply flown by. October brings Halloween Treats Week and today is the first day.
I brought these adorable Black Cauldron Halloween Cupcakes to the proverbial Halloween table today.
These chocolate cupcakes are stuffed with caramel, topped with green icing and sprinkled with sprinkles like bones, spiders, eyeballs and bubbles.
Sponsored Items used in this recipe, Dixie Crystals, Wilton, Sweets and Treats, Adams Extract, Litehouse
I wanted to keep the cupcake itself pretty simple. It’s a simple chocolate cupcake, filled with Litehouse caramel.
The frosting is homemade and is a simple vanilla buttercream frosting tinted with Wilton Color Right Coloring System and topped with a combination of sprinkles from Sweets & Treats and Wilton.
If you can’t find the exact sprinkles I used, both Wilton and Sweets and Treats make other adorable mixes that are perfect for these cupcakes.
The exact sprinkles I used from Sweets & Treats are Dragon Dreams.
The sprinkles I used from Wilton are various sized eyeballs, white bones, black spiders and green newts. All can be found at stores that carry Wilton products.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Chocolate Candy Witch Cauldrons from Big Bear’s Wife
- Candy Corn Fudge from Fake Ginger
- Candy Corn Layer Cake from Hezzi-D’s Books and Cooks
- Halloween Potato Eyes from Pastry Chef Online
- Monster Munch Chex Party Mix from I am a Honey Bee
- Caramel Sprinkle Baked Donuts from Cookaholic Wife
- Ghostly Popcorn Balls from Our Good Life
- Hocus Pocus Spell Book Brownies from Cheese Curd In Paradise
- Black Cauldron Bubbly Cupcakes from Daily Dish Recipes
- Caramel Apple Blossoms from For the Love of Food
- Sally’s Sugar Cookies from The Spiffy Cookie
- Eyeball Thumbprint Cookies from A Kitchen Hoor’s Adventures
- Eye of Newt Halloween Wands from Who Needs A Cape?
- Halloween Dipped Ice Cream Cones from West Via Midwest
- Pumpkin Soup with Savory Spices and Roasted Pumpkin Seeds from Nancie’s Table
- Halloween Stuffed Chocolate Whoopie Pies from Karen’s Kitchen Stories
- Jack o Lantern Bundt Cake from The Redhead Baker
- Chocolate Truffle Pumpkin Spider Cake from Sweet ReciPEAs
- Spooky Sprinkled Brownies from The Beard and The Baker
- Halloween Candy Charcuterie Board from Pint Sized Baker
- Vegan Halloween Cookies & Cream Fault Line Cake from The Baking Fairy
- Smores Ghost Brownies from Books n’ Cooks
Are you ready to make Black Cauldron Halloween Cupcakes?
I know we will be making them for Halloween this year!
Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
Recipe for Black Cauldron Halloween Cupcakes
Black Cauldron Halloween Cupcakes
Ingredients
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon Adam’s Extract vanilla
- ¾ cup all purpose flour
- ⅔ cup Dixie Crystals Granulated sugar
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup butter softened
- Lighthouse Caramel
For Buttercream Frosting
- 3 cups Dixie Crystals powdered sugar
- ⅓ cup butter softened
- 1 ½ teaspoons Adam’s Extract Clear Vanilla
- 1 to 2 tablespoons milk
- Green gel food coloring
- Sweets & Treats Sprinkles
- Wilton Sprinkles
Instructions
- Preheat oven to 350 degrees F. Insert Wilton black cupcake liners into a muffin tin.
- In a small bowl, whisk together the milk, eggs, and vanilla.
- In another bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the butter and half of the milk mixture into the dry ingredients and stir until the dry ingredients are moistened.
- With a mixer, mix on medium low for about 45 seconds. Add the rest of the milk mixture, and mix on medium low for another 20 seconds.
- Divide the cupcake batter between the cupcake liners. Fill about ⅔ full.
- Bake at 350 degrees F for about 18-20 minutes or until a toothpick inserted in the center comes out clean or with a just a few crumbs.
- Allow cupcakes to cool completely before doing anything else.
- Once cupcakes are cooled, scoop out the centers of the cupcakes. Do not go all the way through, you're only scooping out a small amount. Fill with Litehouse caramel and then places the piece you scooped out back on top pressing gently to keep in place.
To Make Frosting
- In stand mixer, mix the powdered sugar and butter on low speed. Stir in the vanilla and 1 tablespoon of the milk. Set aside the rest of the milk.Continue beating the mixture and add the food coloring blending well in between drops until you get the color you want. Add enough milk to get the frosting smooth and spreadable.Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If for any reason, the frosting is too thick, beat in a little more milk, just a couple of drops at a time. Likewise, if the frosting seems too thin, beat in a little powdered sugar a tiny amount at a time. Pipe icing on cooled cupcakes and then sprinkle the sprinkles on top.