Cupcake Brownie Witch Cauldrons

Updated 4/12/2023

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Spooky Halloween treat idea

Are you ready to bewitch all your friends and family this Halloween? With this easy-to-make spooky witch cauldron cupcake brownie hybrid recipe, you can create creepy and delicious treats that are sure to get your loved ones into the Halloween spirit! These cupcake brownie witch cauldrons (also called witches brew brownies) are a delicious concoction of chocolate and buttercream frosting the kids (and adults) will surely love. Decorate with candy eyeballs and edible sprinkles of your choice.

The inspiration:

I’m not sure where my love of Halloween and scary creepy things began. Maybe because I’m an introvert perhaps? It’s the time of year where you can be whatever you want…not to mention score some candy! (or steal a few from your kids bag…or candy dish.) In elementary school, I had the most AWESOME music teacher that would not only teach us fun songs, but usually had a game to play along with the song, especially around the holidays. The most memorable of songs was the Rainbow Connection and Witch’s Brew. These Cupcake Brownie Witch Cauldrons are a nod to that fun memory and best of music teachers!

I also want to thank my mother-in-law, Joan, for her family recipe of the Cupcake Brownies that were handed down to her, from her mother-in-law. This recipe will be cherished and enjoyed for years to come and hopefully I will be able to hand down to my (one day) daughter-in-law and keep the tradition going. Traditionally, these Cupcake Brownies include pecans, but I wanted to make something for kids with nut allergies, and also my step son isn’t fond of any nuts. If you would like to add pecans, add two cups, roughly chopped. This recipe makes 20 large sized cupcake brownies.


Let’s begin!

Cupcake Brownie Ingredients

Ingredients:

Ingredients for brownie cupcakes vintage recipe.

Cupcake Brownies:

  • 4 squares Baker’s semi-sweet chocolate

  • 1 cup butter or margarine (I used plant butter)

  • 1 3/4 cup granulated sugar

  • 1 cup all purpose flour

  • 4 eggs

  • 2 tsp vanilla

  • 2 cups chopped pecans (optional)

Ingredients for spooky buttercream frosting

Ingredients for cupcake brownie toppings and garnish.

Frosting and Decorations:

  • 1 cup butter (I used plant butter)

  • 4 cups powdered sugar, sifted

  • 2 tsp almond extract

  • 1-2 tbsp milk or almond milk

  • pinch of salt

  • purple and green food coloring

  • candy eyeballs and sprinkles

How to make cupcake brownie witch cauldrons

Instructions:

Preheat oven to 325℉ / 163℃. Grease muffin tins or use paper baking cups and lightly spray with non-stick cooking spray.

Stirring melted chocolate and butter for cupcake brownies.

In a medium bowl, melt chocolate and butter in microwave for one minute, then stir until blended and set aside.

Whisking flour and sugar together to make cupcake brownies.

In a separate large bowl, combine flour and sugar with a whisk or fork.

Mixing in eggs into the cupcake brownies batter.

Add eggs and stir just enough to incorporate well.

Mixing together batter with melted chocolate in a bowl.

Next, add chocolate mixture and vanilla (and pecans, if using) and stir until well combined.

Pour batter into baking cups or greased muffin tins, filling 3/4 full and bake for 30-32 minutes or until clean toothpick (or small crumbs) when checked.

Vintage recipe for flat top cupcake brownies cooling in pan before removal.

After removing from oven, cool in pan 5 minutes, then transfer cupcake brownies to a cooling rack to cool completely before frosting.

How to decorate witch cauldron cupcake brownies

Make Buttercream Frosting. See instructions HERE (click link.)

Divide frosting into two bowls and color one purple and one green. Place each color frosting into separate plastic baggies, then snip off about 1/2 inch of corner and pipe swirl on top of each brownie. (Doesn’t have to be fancy!)

Decorate by adding some fun candy eyes and sprinkles.

I just used what I had, gold and white pearl sprinkles. I think it gives a nice “bubble effect.” Make your Halloween MAGICAL! Enjoy!!

Enjoy!

💜Julie

halloween party food idea, witch cauldron cupcakes, halloween dessert ideas, witches cauldron recipe, witches brew brownies, witchy cauldron brownie bites, witch, cauldron, party, halloween party, brownie cauldron, cupcakes, brownies, dessert, recipe, fun
dessert
American
Yield: 20
Author: Julie Butler and Joan Butler
Cupcake Brownie Witch's Cauldron

Cupcake Brownie Witch's Cauldron

These cupcake brownie witch cauldrons are a delicious concoction of chocolate and buttercream frosting the kids (and adults) will surely love. Decorate with candy eyeballs and edible sprinkles of your choice and make Halloween MAGICAL! This vintage recipe was shared by my mother-in-law, Joan. Halloween party dessert idea.
Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min

Ingredients

Ingredients for cupcake brownies
Ingredients for buttercream frosting

Instructions

How to make cupcake brownies
  1. Preheat oven to 325℉ / 163℃.
  2. Grease muffin tins or use paper baking cups and lightly spray with non-stick cooking spray.
  3. In a medium bowl, melt chocolate and butter in microwave for one minute, then stir until blended and set aside.
  4. In a separate large bowl, combine flour and sugar.
  5. Add eggs and stir just enough to incorporate well.
  6. Next, add chocolate mixture and vanilla (and pecans, if using) and stir until well combined.
  7. Pour batter into baking cups or greased muffin tins, filling 3/4 full and bake for 30-32 minutes or until clean toothpick (or small crumbs) when checked.
  8. After removing from oven, cool in pan 5 minutes, then transfer cupcake brownies to a cooling rack to cool completely before frosting.
How to make buttercream frosting
  1. In a large bowl, cream softened butter on medium speed until smooth and has lightened in color, about 2-3 minutes.
  2. Add the confectioner’s sugar, 1/2 cup at a time. Once all sugar is incorporated, scrap sides of bowl down, then turn mixer to high and mix about 10-15 seconds more.
  3. Add almond extract and a pinch of salt and mix until well incorporated.
  4. Add your milk, 1 tbsp at a time until the preferred consistency is achieved.
  5. Divide frosting into two bowls and color one purple and one green.
  6. Place each color frosting into separate plastic baggies, then snip off about 1/2 inch of corner and pipe swirl on top of each brownie. (Doesn’t have to be fancy!) Add some fun candy eyeballs and sprinkles.

Notes

This vintage recipe originally called for 2 cups chopped pecans. I choose to leave them out so they would be more allergy friendly for parties, but if you want to add them, fold them in right before baking.

Nutrition Facts

Calories

420

Fat (grams)

25 g

Sat. Fat (grams)

13 g

Carbs (grams)

45 g

Fiber (grams)

2 g

Net carbs

41 g

Sugar (grams)

39 g

Protein (grams)

3.5 g

Sodium (milligrams)

163 mg

Cholesterol (grams)

80 mg

Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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Julie Butler

Hi, I’m Julie Butler with Inspiration Apron, a blog full of delicious recipes, mouth-watering photographs, fun crafts and travel inspiration. I’m a southern girl, North Carolina is my home state and I’ve got some southern classics and vintage family recipes along with new and exciting creations. Enjoy!

http://www.inspirationapron.com
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