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.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Calories 420 kcal

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

Calories: 420kcalCarbohydrates: 45gProtein: 3.5gFat: 25gSaturated Fat: 13gCholesterol: 80mgSodium: 163mgFiber: 2gSugar: 39g

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