These Halloween Cauldron Cupcakes are a quick and easy way to make your Halloween party extra spooky!
Cauldron Cupcakes For Halloween
Get creative with your treats this Halloween for your party! These cute Cauldron Cupcakes are perfect for a classroom party, a “Trunk or Treat” or any spooky gathering you might have! Not onlu are they adorable, they are really easy to make! You can use any cupcake recipe you want, although I love using Red Velvet around Halloween. You can make mini cupcakes, or full sized too! Minis are extra fun for parties in my opinion, but either way these will be the hit of your Halloween dessert table!
What You Will Need
- Baked Cupcakes
- Buttercream Frosting
- Food Coloring: Yellow, Orange, and Green
- Miniature peanut butter cups, or the unwrapped minis if you make mini cupcakes
- Melted Chocolate
How To Make Cauldron Cupcakes
First bake your cupcakes. Use my red velvet cake recipe, a boxed mix. Or you don’t even have to use red velvet, you could make vanilla cupcakes or chocolate cupcakes! Whatever you prefer.
If you want to make mini cupcakes, here’s the mini cupcake pan I use.
Next make some frosting. I always use my favorite vanilla buttercream recipe because it’s delicious and makes the perfect amount.
Take out one cup of the frosting and save that for later. Then divide the remaining frosting in half. Color half yellow and half orange.
Then using a piping bag, put about 1 cup of the yellow on one side of the bag and the same amount of orange on the other. Having the colors mix is totally fine, you want it to look like a fire! I used a Wilton 1M tip on my bag.
You’ll need to refill the piping bag when you run out, and just do it the same way as the first time. You will have to refill the piping bag as you go.
Swirl the frosting onto each cupcake to look like fire!
Now, with the reserved frosting, tint it green and fill another piping bag with the green frosting that I fitted with a Wilton #12 tip, but any medium round tip will be fine!
Next grab some mini peanut butter cups and pipe on some frosting like this…kinda messy, to look like bubbly witches brew! They sell the mini unwrapped peanut butter cups, which are super convenient if you’re making mini cupcakes, otherwise use “miniature” peanut butter cups. You will need to unwrap these because as far as I know they don’t come unwrapped.
To make a little “spoon” or “wand” for the cauldrons I grabbed some black candy melts or chocolate chips and melted them in a microwave safe bowl I transferred that to a zip-top bag with the corner snipped off and piped little stripes onto parchment paper. You could use black licorice too!
Let the chocolate set up and gently peel the chocolate from the parchment and place it in the green frosting in the “cauldron”. Now you just need a witch to stir the bubbling cauldrons!
Here Are More Halloween Treats You Might Like
Description
These adorable Halloween cupcakes are so cute with minimal effort! Little bubbling peanut butter cup cauldrons on a piped orange flame swirl!
- Red Velvet cupcakes *see note
- Buttercream Frosting
- orange, yellow, and green food coloring
- 24 Miniature (if you make mini cupcakes you will need approximately 70 mini pb cups)
- 1/2 cup chocolate chips, melted
- Bake the cupcakes according to the recipe and allow to cool.
- Prepare the frosting and portion out 1 cup and set aside. Divide the remaining frosting in half and tint half yellow and half orange. Tint the 1 cup of reserved green.
- Frost the cupcakes: Fill a piping bag fitted with a large star tip with the orange and yellow frosting. Spoon the yellow onto one side of the bag and the orange into the other. Don’t worry if this isn’t exact because you want the colors to swirl together like a flame.
- Pipe a swirl onto each of the cupcakes. Set cupcakes aside.
- Make the Cauldrons: Fill another piping bag fitted with a medium round tip with the reserved green frosting. You could even use a zip-top bag with the corner snipped off. Pipe a small amount of green frosting onto the top of the peanut butter cup. Repeat with all the peanut butter cups. Place all the peanut butter cups onto the frosted cupcakes.
- Create the chocolate spoon: Melt the chocolate chips in a microwave safe bowl in 25 second increments stirring after each until the chocolate is melted and smooth. Place the melted chocolate into a small zip-top bag and snip of a small corner.
- Line a counter with parchment paper and pipe small 1- inch lines of the chocolate. Allow the chocolate to set and then gently peel the chocolate off the parchment paper. Place a spoon into each cauldron.
Notes
*I used mini cupcakes in the pictures, but you can bake them regular sized. If you use regular sized use the “miniature” peanut butter cups, instead of the unwrapped minis. The “miniature” are smaller than a regular, but not super mini like the unwrapped. You will yield approximately 60 mini cupcakes.
Store airtight at room temperature for up to 3 days
Want To Save This Recipe?
Find more recipes like this:
PIN for later:
