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Cauldron Cakes

Chocolatey Cauldron Cakes: A Magical Dessert Experience

Indulge in irresistibly chocolatey Cauldron Cakes, a delightful twist on cupcakes that enchant with their gooey center and fluffy buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: Magical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Chocolate Cupcake Mix Substitution: You can use a homemade chocolate cupcake recipe for an extra personal touch.
  • 2 bags Chocolate Chips (Semi-Sweet) Use high-quality chocolate for the best flavor and melting results.
For the Buttercream Frosting
  • 1 cup Butter Make sure the butter is at room temperature for easier mixing.
  • 2 cups Powdered Sugar Sift to avoid any unwanted lumps.
  • 2 tsp Vanilla Extract Substitution: Almond extract works well for a unique flavor twist.
For Topping & Decoration
  • 1 can Store-Bought Dark Chocolate Frosting Feel free to use homemade frosting for a richer taste.
  • Remaining Chocolate (from melting chips) Make sure to allow it to cool slightly to prevent burning while dipping cupcakes.

Equipment

  • Mixing Bowl
  • Cupcake pans
  • Microwave-safe bowl
  • Whisk
  • Piping Bag or Ziplock Bag
  • Knife
  • wire rack
  • wax paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare the chocolate cupcake mix according to package instructions. Grease cupcake pans and fill cavities two-thirds full. Bake for approximately 18–20 minutes.
  2. Remove the cupcakes from the oven after baking, cool in pans for about 10 minutes, then invert onto a wire rack to cool completely. Carve a small hole in the bottom of each cupcake.
  3. Melt 1 cup of chocolate chips in a microwave-safe bowl. Beat room temperature butter until fluffy, gradually add sifted powdered sugar, then incorporate melted chocolate and vanilla extract.
  4. Melt any remaining chocolate chips for dipping. Dip the bottom of each carved cupcake into the melted chocolate, letting excess drip off. Place on wax paper to harden.
  5. Transfer buttercream frosting into a ziplock bag, snip off one corner and pipe a generous amount around the top of each cupcake, leaving the center cavity visible.
  6. Shape remaining melted chocolate into small curves on wax paper for handles. Cool in the refrigerator for 10–15 minutes, then attach one handle to each Cauldron Cake.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 350IUCalcium: 30mgIron: 1mg

Notes

Ensure butter is at room temperature for the best buttercream consistency. Use high-quality ingredients for optimal flavor. Allow cupcakes to cool completely before frosting to maintain structure.

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