Cauldron Cookie Cups Recipe

Introduction

These Cauldron Cookie Cups are a fun and festive treat perfect for Halloween or any spooky celebration. Chocolate cookie cups filled with vibrant green buttercream and topped with themed decorations make a delightful and eye-catching dessert.

Ingredients

• 1 (15.25 ounce) box Devil’s Food cake mix
• 2 large eggs
• 1/2 cup canola or vegetable oil
• Black food coloring (optional)
• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1-3 tablespoons milk
• Green food coloring
• Round green sprinkles
• Halloween sprinkles
• Candy eyeballs
• Pretzel sticks

Instructions

1. Step 1: Preheat the oven to 350°F and lightly grease three 12-count mini muffin pans.
2. Step 2: In a large bowl, mix the cake mix, eggs, canola oil, and black food coloring (if using) until well combined.
3. Step 3: Scoop about 1/2 tablespoon of dough and place it in the mini muffin pans. Flatten the dough with your fingers.
4. Step 4: Bake for 8-10 minutes or until the edges are set. Remove from the oven and immediately press an indentation into each warm cookie using the back of a 1 tablespoon measuring spoon. Set aside to cool completely.
5. Step 5: While the cookie cups cool, make the buttercream. In a medium bowl, beat the butter until creamy. Gradually add powdered sugar, vanilla, and salt, beating until smooth. Add milk a little at a time until the buttercream is smooth and pipeable. Mix in green food coloring until the desired shade is reached.
6. Step 6: Pipe the buttercream into the cooled cookie cups, filling each to resemble a bubbling potion.
7. Step 7: Decorate with green sprinkles, candy eyeballs, and Halloween sprinkles. Break pretzel sticks in half and insert one into each cookie cup as a stir stick.
8. Step 8: Serve and enjoy!

Tips & Variations

• Use black food coloring sparingly if you want darker cookie cups without altering the taste significantly.
• For a different flavor, add a teaspoon of peppermint or almond extract to the buttercream.
• Try swapping pretzel sticks for colorful candy canes or licorice ropes for a fun twist.
• If you prefer a vegan version, use a vegan cake mix and substitute butter for a plant-based alternative in the frosting.

Storage

Store the Cauldron Cookie Cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, but allow them to come to room temperature before serving for the best texture. If refrigerated, pipe the buttercream just before serving to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day in advance and store them in an airtight container. It’s best to pipe the buttercream and decorate just before serving to keep everything fresh and visually appealing.

What if I don’t have mini muffin pans?

If you don’t have mini muffin pans, you can use standard muffin pans, but the cookie cups will be larger and may need a slightly longer baking time. Adjust by checking for set edges and pressing the indentations while warm.

Cauldron Cookie Cups Recipe

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These Cauldron Cookie Cups are a fun and festive Halloween treat featuring rich devil’s food cake cookie cups filled with creamy green buttercream frosting and decorated with spooky sprinkles, candy eyeballs, and pretzel stick stirrers. Perfect for parties or trick-or-treat celebrations, this recipe combines soft, chocolatey cookie cups with a vibrant and smooth buttercream filling for a playful and delicious dessert.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 36 mini cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cookie Cups

• 1 (15.25 ounce) box Devil’s Food cake mix
• 2 large eggs
• 1/2 cup canola or vegetable oil
• Black food coloring (optional)

Buttercream Filling

• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1–3 tablespoons milk
• Green food coloring

Decorations

• Round green sprinkles
• Halloween sprinkles
• Candy eyeballs
• Pretzel sticks (broken in half)

Instructions

1. Prepare Oven and Pans: Preheat the oven to 350°F (175°C) and lightly grease three 12-count mini muffin pans to prevent sticking.
2. Make Cookie Dough: In a large bowl, combine the devil’s food cake mix, eggs, canola oil, and black food coloring if using. Mix thoroughly until you have a well-incorporated dough.
3. Fill Muffin Pans: Scoop approximately 1/2 tablespoon of the dough and place each portion into the mini muffin pan wells. Use your fingers to flatten the dough slightly for even baking.
4. Bake Cookie Cups: Bake the cookie dough for 8-10 minutes, or until the edges are set but the centers remain soft. As soon as you remove them from the oven, press the back of a 1 tablespoon measuring spoon into the center of each warm cookie to create an indentation for the filling. Let cool completely in the pans.
5. Prepare Buttercream Filling: While the cookie cups cool, beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing until the mixture is smooth. Add milk one tablespoon at a time until the buttercream reaches a smooth and pipeable consistency. Stir in green food coloring until you achieve your desired shade.
6. Fill Cookie Cups: Using a piping bag or a spoon, fill each cooled cookie cup with the green buttercream, creating a ‘bubbling potion’ effect.
7. Decorate: Top the buttercream-filled cookie cups with round green sprinkles, candy eyeballs, and Halloween-themed sprinkles. Insert half of a pretzel stick into each cup as a stir stick.
8. Serve: Present these festive cauldron cookie cups immediately and enjoy the spooky, sweet delight.

Notes

• Black food coloring is optional and used to give the cookie dough a spooky dark color suitable for Halloween.
• Milk quantity in the buttercream can be adjusted for desired consistency; add gradually to avoid a runny frosting.
• Use a piping bag for neat presentation, or simply spoon the buttercream if piping tools are not available.
• Ensure cookie cups are completely cooled before filling to maintain the shape and prevent melting the buttercream.
• Pretzel sticks add a fun stirrer effect but can be omitted or substituted with other candy sticks.
• Store leftover cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Halloween cookie cups, spooky dessert, devil’s food cake cookies, buttercream filled cookies, Halloween party treats