Description
Mini Chocolate Cauldron Cakes are delightful bite-sized treats perfect for Halloween celebrations. These rich and fudgy chocolate cakes are complemented by a smooth vanilla buttercream frosting, decorated with lime green food coloring, sprinkles, and candy eyeballs to resemble spooky witch’s cauldrons ready for a magical brew.
Ingredients
Scale
Cake Ingredients
- 135 grams (1 cup, 2 tbsp) flour
- ¾ tsp baking soda
- ½ tsp baking powder
- 31 grams (¼ cup, 2 tbsp) unsweetened cocoa powder
- ½ tsp salt
- 75 grams (5 tbsp) unsalted butter, softened
- 148 grams (¾ cup) sugar
- ½ tsp vanilla extract
- 2 eggs
- 84 grams (¼ cup, 2 tbsp) buttermilk
- 2 oz freshly brewed hot coffee
Buttercream Frosting Ingredients
- 8 oz (1 cup) unsalted butter, softened
- 454 grams (4 cups) confectioners sugar, sifted
- 1 tsp vanilla extract
- 56 grams (¼ cup) heavy whipping cream or milk
- Lime green food coloring
- Sprinkles and candy eyeballs for decoration
Instructions
- Prepare the Cake Batter: In a medium bowl, sift together the flour, baking soda, baking powder, cocoa powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add the vanilla extract and eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the freshly brewed hot coffee until the batter is smooth.
- Bake the Cakes: Preheat your oven to 175°C (350°F). Grease and flour mini cake pans or a mini muffin tin. Spoon the batter evenly into the prepared pans, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.
- Make the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted confectioners sugar and continue beating. Add vanilla extract and heavy cream or milk, then beat until the frosting is light, fluffy, and spreadable. Mix in lime green food coloring until the desired shade is achieved.
- Decorate the Cakes: Once the cakes are fully cooled, frost each with the lime green buttercream to resemble bubbling cauldrons. Garnish with sprinkles and candy eyeballs to create a spooky, festive look.
Notes
- These Mini Chocolate Cauldron Cakes make an impressive and fun treat perfect for Halloween parties or themed celebrations.
- For best results, ensure cakes are completely cooled before frosting to prevent melting.
- You can substitute the hot coffee with espresso for a stronger chocolate flavor.
- Customize the decorations with other Halloween-themed candies or colored sprinkles.
- Buttercream can be kept refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 mini cake (approx. 50 grams)
- Calories: 210
- Sugar: 25 grams
- Sodium: 110 milligrams
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 45 milligrams
