Cupcake Brownie Witch Cauldrons
Updated 4/12/2023
JUMP TO RECIPE
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:
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
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.
In a medium bowl, melt chocolate and butter in microwave for one minute, then stir until blended and set aside.
In a separate large bowl, combine flour and sugar with a whisk or fork.
Add eggs and stir just enough to incorporate well.
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.
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
Cupcake Brownie Witch's Cauldron
Ingredients
- 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
- 1 cup butter I used plant butter
- 4 cups powdered sugar sifted
- 2 tsp almond extract
- 2 tbsp milk or almond milk
- pinch of salt
- purple and green food coloring
- candy eyeballs and sprinkles
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.
Instructions
- Preheat oven to 325℉ / 163℃.
- Grease muffin tins or use paper baking cups and lightly spray with non-stick cooking spray.
- In a medium bowl, melt chocolate and butter in microwave for one minute, then stir until blended and set aside.
- In a separate large bowl, combine flour and sugar.
- Add eggs and stir just enough to incorporate well.
- 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.
- After removing from oven, cool in pan 5 minutes, then transfer cupcake brownies to a cooling rack to cool completely before frosting.
- In a large bowl, cream softened butter on medium speed until smooth and has lightened in color, about 2-3 minutes.
- 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.
- Add almond extract and a pinch of salt and mix until well incorporated.
- Add your milk, 1 tbsp at a time until the preferred consistency is achieved.
- 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!) Add some fun candy eyeballs and sprinkles.
Nutrition
Cupcake Brownie Witch’s Cauldron
Ingredients
Instructions
- Preheat oven to 325℉ / 163℃.
- Grease muffin tins or use paper baking cups and lightly spray with non-stick cooking spray.
- In a medium bowl, melt chocolate and butter in microwave for one minute, then stir until blended and set aside.
- In a separate large bowl, combine flour and sugar.
- Add eggs and stir just enough to incorporate well.
- 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.
- After removing from oven, cool in pan 5 minutes, then transfer cupcake brownies to a cooling rack to cool completely before frosting.
- In a large bowl, cream softened butter on medium speed until smooth and has lightened in color, about 2-3 minutes.
- 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.
- Add almond extract and a pinch of salt and mix until well incorporated.
- Add your milk, 1 tbsp at a time until the preferred consistency is achieved.
- 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!) 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.
