Halloween Witches’ Cauldron Cupcakes
Halloween is my favorite holiday, right after Christmas and my birthday. Just kidding about the birthday part… maybe. A day where it’s equally acceptable to gorge on candy, dress up in a ridiculous costume and watch Disney Channel Halloweentown movie marathons? Count me in! My love of Halloween also comes from my dad. Anyone who knows my dad is aware of how infectious his excitement and enthusiasm is, and since Halloween is his number one favorite holiday the fondness rubbed off on me throughout the years. From helping my brother and I with haunted house creations to every year faithfully taking us to the neighborhood with the best candy to embarrassing me by showing up at my college dorm in a full clown suit, my dad has always made sure I associated Halloween with fun and laughter.
These cupcakes may take a bit of work, but they are cute, fun and will definitely put a smile on everyone’s face this Halloween. I saw these cauldron cupcakes in last year’s Halloween issue of Food Network Magazine and have been counting down to Halloween so I could make them. The cupcakes look spooky and taste delightful so it’s win-win!
- 24 chocolate cupcakes in black or dark brown wrappers
- 1 batch chocolate frosting
- Red sugar sprinkles
- Bright green decorator’s icing
- 16 thin pretzel sticks
- 1 bag cotton candy
- Black licorice laces
- 1 toothpick or skewer
- Unwrap 8 of the cupcakes and cut them in half horizontally (the top of the cupcake will be one half and the bottom of the cupcake will be the other).
- To assemble the cauldron, spread a thin layer of frosting on top of one of the still wrapped cupcakes. Top with 1 cupcake half and try to line the edges up as well as you can. They won’t match up exactly because of the rounded cupcake tops.
- Seal the cupcake half to the rest of the wrapped cupcake by covering the entire extra-tall cupcake with frosting.
- Pour some sprinkles onto a small plate and pile them together. Slowly press the edge of the cupcake nearest the wrapper into the sprinkles. I did this by holding the bottom of the wrapped cupcake in my right hand, slowly turning and re-pressing into the sprinkles, while pressing the index finger of my left hand into the top center of the cupcake to keep it steady. This is the trickiest part.
- Press your finger into the top center of the cupcake to make a small indent about half an inch deep and the size of a nickel.
- Fill the indent with the green decorator’s icing and squeeze it over the sides of the indent so it looks like it’s oozing out.
- Place a pretzel stick in the indent so it looks like a witch’s broom sticking out of the cauldron.
- Carefully place some of the cotton candy behind the green decorator’s icing. I used a fork to grab it from the bag and fluff it since it tended to lose its airiness if I pressed too hard with my fingers.
- Break off about a 3-4 inch piece of black licorice. Poke two holes into opposite sides of the cupcake with the toothpick. Carefully place one end of the licorice into the first hole then arch the licorice to create the cauldron’s handle and place the other end in the other hole.
- Repeat for the remaining 15 wrapped cupcakes.
Inspiration from October 2012 issue of Food Network Magazine.
Find the chocolate cupcake and frosting recipe here.