Description

These Chocolate Cauldron Cakes are rich, moist chocolate cupcakes filled with a fluffy marshmallow cream center, topped with luscious bittersweet chocolate frosting and festive sprinkles. Perfect for a fun dessert or themed parties, these cupcakes combine decadent chocolate flavor with a light, creamy filling and a playful presentation.

Ingredients

Scale

For the chocolate cupcakes

3/4 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1/3 cup canola oil
2 tsp Adams vanilla extract
1/2 cup buttermilk, at room temperature

For the marshmallow filling

1 cup Marshmallow Fluff (or prepared marshmallow cream)
1/2 cup vegetable shortening
1/2 cup confectioners sugar
2 teaspoons Adams vanilla extract

For the frosting

7 ounces bittersweet chocolate, finely chopped
4 1/2 ounces cream cheese, room temperature
4 1/2 tablespoons unsalted butter, room temperature
1 1/2 cups confectioners’ sugar, sifted
3 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
1/2 cup plus 1 tablespoon sour cream

For assembly

2 oz Sweets & Treats Monsters Mash sprinkle mix

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Instructions

Make the cupcakes: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. In another bowl, whisk eggs, granulated sugar, brown sugar, canola oil, and vanilla extract until smooth. Add half of the wet mixture to the dry ingredients, then half the buttermilk and gently whisk. Repeat with the remaining wet mixture and buttermilk, stirring just until combined to avoid overmixing. Pour the thin batter into the liners, filling only halfway to prevent overflow or sinking. Bake for 18-21 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the marshmallow filling: In a medium bowl, beat marshmallow fluff, vegetable shortening, confectioners sugar, and vanilla extract together for 3-5 minutes until light and fluffy. Transfer the mixture to a piping bag and set aside.
Make the frosting: Melt the bittersweet chocolate in a heatproof bowl over simmering water and allow it to cool until just warm. In a stand mixer with the paddle attachment, beat cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually add sifted confectioners sugar, cocoa powder, and salt. Beat in the cooled melted chocolate and then the sour cream. Continue beating until smooth and fully blended. Transfer to a piping bag fitted with a small open star tip.
Assemble the cupcakes: Place sprinkles in a small bowl. Using a sharp paring knife, carefully cut a cone-shaped hole in the center of each cupcake, not cutting through to the bottom. Snip about a quarter inch off the marshmallow cream piping bag and fill each hole with marshmallow cream, slightly overflowing the top. Dip the filled top into the sprinkles until they stick to the marshmallow. Repeat for all cupcakes. Finally, pipe small dollops of chocolate frosting around each cupcake’s edge to create a cauldron rim. Store in airtight containers in the refrigerator until serving.

Notes

Make sure eggs and buttermilk are at room temperature to ensure a smooth batter.
Do not overmix the batter to keep cupcakes light and fluffy.
Allow the melted chocolate to cool slightly before adding to the frosting to prevent curdling.
Use a small open star tip for piping the frosting to achieve a decorative cauldron rim.
Store cupcakes refrigerated due to cream cheese and marshmallow filling; bring to room temperature before serving for best flavor.

Nutrition

Serving Size: 1 cupcake
Calories: 380
Sugar: 35g
Sodium: 180mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg