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Witches Cauldron Double Chocolate Cupcakes
rivindurahal

Witches Cauldron Double Chocolate Cupcakes

These moist, deeply chocolatey cupcakes are baked in black liners to look like little cauldrons, then piled high with zesty lime green buttercream and sparkling green sugar pearls that look like bubbles. Cocoa and chocolate chips make them doubly rich, while real lime juice and zest cut through the sweetness. They are perfect for Halloween parties and bake sales.
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Prep Time 35 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 Cupcakes
Course: Chocolate, Cupcake, Dessert, Halloween
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • Double Chocolate Cupcakes
  • 1 1/2 cups all-purpose flour 190 g, plus 1 tablespoon (8 g) for the chips
  • 1 cup granulated sugar 200 g
  • 1/2 cup unsweetened cocoa powder 45 g, sifted
  • 1 teaspoon baking soda 5 g
  • 1/2 teaspoon baking powder 2 g
  • 1/2 teaspoon fine sea salt 3 g
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk 180 ml, at room temperature
  • 1/2 cup neutral oil 120 ml, such as canola or vegetable
  • 1 teaspoon pure vanilla extract 5 ml
  • 1/2 cup hot brewed coffee or hot water 120 ml
  • 1/2 cup mini semisweet chocolate chips 85 g
  • Lime Green Buttercream
  • 1 cup unsalted butter 226 g, softened
  • 3 1/2 cups powdered sugar 420 g, sifted
  • 2 tablespoons fresh lime juice 30 ml
  • 1 tablespoon lime zest 6 g, finely grated
  • 1 to 2 tablespoons heavy cream 15 to 30 ml, as needed
  • 1 teaspoon pure vanilla extract 5 ml
  • 1 pinch fine sea salt
  • 1/4 teaspoon lime green gel food coloring 1.25 g, or more as needed
  • Cauldron Decoration
  • 1/4 cup green sugar pearls or sprinkles 40 g, for the bubbles
  • 12 pieces black licorice lace 3 inches 7.5 cm long, optional, for cauldron handles

Equipment

  • 12-cup muffin tin
  • 12 black cupcake liners
  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Piping bag with a large round or star tip
  • Wire cooling rack

Method
 

  1. Bake the Cupcakes
    Witches Cauldron Double Chocolate Cupcakes
  2. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with black cupcake liners. Toss the mini chocolate chips with the 1 tablespoon of flour in a small bowl and set aside.
  3. In a large bowl, whisk together the 1 1/2 cups (190 g) flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
    Witches Cauldron Double Chocolate Cupcakes
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Slowly stir in the hot coffee until the batter is smooth and thin. Fold in the floured chocolate chips.
  5. Divide the batter among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely, about 30 minutes.
    Witches Cauldron Double Chocolate Cupcakes
  6. Make the Buttercream
  7. In a large bowl, beat the butter on medium-high speed for 3 minutes, until pale and creamy. Add the powdered sugar a cup at a time, beating on low until combined, then increase the speed.
    Witches Cauldron Double Chocolate Cupcakes
  8. Beat in the lime juice, lime zest, vanilla, and salt. Add the heavy cream a tablespoon at a time until the frosting is fluffy and holds peaks. Beat in the green gel food coloring, a little at a time, until bright lime green, then beat for 2 minutes more.
  9. Decorate the Cauldrons
    Witches Cauldron Double Chocolate Cupcakes
  10. Transfer the buttercream to a piping bag fitted with a large round or star tip. Pipe a tall, bubbly swirl or mound of frosting on top of each cooled cupcake, so it looks like bubbling potion overflowing from the cauldron.
  11. Scatter the green sugar pearls over the frosting to look like bubbles. Press a piece of licorice lace into each side of the cupcake, forming a handle, if desired. Serve at room temperature.
    Witches Cauldron Double Chocolate Cupcakes

Notes

Thin batter: This batter is meant to be thin. It bakes into a very moist, tender cupcake.
Floured chips: Tossing the chips with flour keeps them from sinking to the bottom of the liners.
Buttermilk substitute: Stir 2 1/4 teaspoons of lemon juice or white vinegar into 3/4 cup (180 ml) of whole milk and let it stand for 5 minutes.
Coffee: The hot coffee deepens the chocolate flavor without a coffee taste. Hot water works just as well.
Green color: Use gel food coloring for a vivid color without thinning the frosting. The color deepens over 30 minutes, so start light.
Lime flavor: Add the lime juice a little at a time. If the frosting looks curdled, beat in 1/2 cup (60 g) more powdered sugar.
Bubbles: For extra bubbling effect, use green candy pearls, mint-green gumballs, or crushed green hard candies. Add them just before serving.
Allergies: This recipe contains wheat, eggs, and dairy. Check labels on sprinkles and licorice.
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. Unfrosted cupcakes freeze well for up to 2 months.
Nutrition (per cupcake)
Calories 465 kcal
Carbohydrates 62 g
Protein 4 g
Fat 24 g
Saturated fat 12 g
Cholesterol 65 mg
Sodium 190 mg
Potassium 180 mg
Fiber 2 g
Sugar 50 g