Halloween Cauldron Cookie Cups Recipe
These easy Cauldron Cookies start with chocolate cake mix cookie cups filled with homemade green buttercream and decorated to look like bubbling witch’s brew. Add sprinkles, candy eyeballs, and pretzel stir sticks for a bite-sized Halloween cookie that is fun for kids to help decorate.
Ingredients
Chocolate Cookie Cups
- 1 (15.25 ounce) box Devil's Food cake mix I used Duncan Hines
- 2 large eggs
- 1/2 cup canola or vegetable oil
- black food coloring optional
Green Buttercream
- 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 as needed
- Halloween sprinkles as needed
- Candy eyeballs as needed
- Pretzel sticks
Instructions
- Preheat the oven to 350°F and lightly grease three 12-count mini muffin pans.
- In a large bowl, mix the cake mix, eggs, canola oil, and black food coloring (if using) until well combined.
- Scoop about 1/2 tablespoon of dough and place in the mini muffin pans. Flatten the dough with your fingers.
- Bake for 8 to 10 minutes, until the edges are set. Immediately press the back of a 1-tablespoon measuring spoon into the center of each warm cookie to form an indentation.
- Let the cookie cups cool completely in the pans before carefully removing them.
- To make the buttercream, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, vanilla, and salt, beating until smooth.
- Add 1 tablespoon of milk, followed by more milk 1 teaspoon at a time as needed, until the buttercream is smooth and easy to pipe. Mix in green food coloring until it reaches your desired shade.
- Pipe the buttercream into the cooled cookie cups, filling each to resemble a bubbling potion.
- 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.
Notes
- This recipe was tested with a 15.25-ounce box of Duncan Hines Devil’s Food cake mix. If using a smaller 13.25-ounce box, reduce the oil to 1/3 cup.
- Press the indentations into the cookies immediately after they come out of the oven. They become harder to shape as they cool.
- Store the decorated Cauldron Cookies in an airtight container at room temperature for 3 to 4 days or in the refrigerator for up to one week.
- The undecorated cookie cups can be frozen for up to 3 months. Thaw them at room temperature before adding the buttercream and decorations.
- The buttercream can be made the night before and refrigerated. Let it soften slightly, then give it a good stir before piping.
Nutrition
Calories: 168kcalCarbohydrates: 19gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 140mgPotassium: 47mgFiber: 0.3gSugar: 14gVitamin A: 174IUVitamin C: 0.01mgCalcium: 22mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
Love this recipe?Follow @semihomemadekitchen for more!
