Name: Witch’s Cauldron Cupcakes Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup unsweetened cocoa powder; 1 1/2 cup all-purpose flour; 1 1/2 cup granulated sugar; 1 1/2 tsp baking soda; 3/4 tsp baking powder; 3/4 tsp salt; 2 large eggs; 1 cup TruMoo chocolate milk; 1/2 cup buttermilk; 3 Tbsp butter – melted; 1 1/2 tsp vanilla extract; 2 Tbsp all-purpose flour; 1/2 cup TruMoo Orange Scream milk; 8 Tbsp (1 stick) unsalted butter – room temperature; 1/2 cup granulated sugar; 1/2 cup (1 stick) unsalted butter – room temperature; 1/4 tsp salt; 1 tsp vanilla extract; 1 3/4 cup powdered sugar; 1/4 cup unsweetened cocoa powder – sifted; 1.5-2 Tbsp TruMoo chocolate milk; 1 cup (2 sticks) unsalted butter – room temperature; 4-4 1/2 cup powdered sugar; 1/4 cup whole milk or cream; 2 tsp vanilla extract; 1/4 tsp salt; green food coloring; black licorice laces; gummy worms; candy eyes

Jump to Recipe· 4.5 from 7 reviews

If you’re looking for a cupcake recipe that not only tastes incredible but also brings a fun, spooky vibe to your kitchen, you’ve got to try my Witch’s Cauldron Cupcakes Recipe. These cupcakes have such a rich chocolate base paired with creamy, luscious fillings and festive frostings that make every bite feel like a magical treat. Trust me, once you make these, you’ll want to whip them up every Halloween or any time you’re craving a bit of enchanting indulgence.

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Why This Recipe Works

Perfectly Moist Chocolate Base: The combination of chocolate milk and buttermilk ensures these cupcakes come out tender and deeply chocolatey every time.
Creamy Orange Pastry Filling: This surprise center adds a tangy, buttery contrast that keeps things interesting and delicious.
Double Frosting Fun: Using both chocolate and vanilla frostings—plus a splash of green food coloring—gives the cupcakes a spooky cauldron look that’s as fun to decorate as it is to eat.
Easy to Customize: Whether you’re short on time or ingredients, this recipe adapts beautifully to boxed mixes or variations, so you never have to miss out on the fun.

A chocolate cupcake is shown with a bite taken out to reveal a soft orange cream center. The cupcake has three icing layers on top starting with a smooth brown chocolate base, then a thick bright green frosting with small round green sprinkles, and candy worm pieces in various colors sticking out. The cupcake wrapper is dark brown and crinkled. Around it are whole cupcakes with the same frosting and candy design on white marbled surface, along with small orange pumpkin-shaped candies and scattered green round sprinkles. A clear mason jar filled with orange liquid is also partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Witch’s Cauldron Cupcakes Recipe come together in just the right way to balance richness, moisture, and flavor. I always keep these on hand for a reason: each one plays a crucial role—from the cocoa powder’s deep taste to the buttermilk’s tenderizing magic.

Unsweetened cocoa powder: Use a high-quality cocoa for that rich chocolate flavor that’s not overly sweet.
All-purpose flour: The foundation for a light yet sturdy cupcake that holds its shape well.
Granulated sugar: Balances the bittersweet cocoa while giving the cupcakes a nice tender crumb.
Baking soda & baking powder: These leaveners work together to give just the right rise, ensuring cupcakes aren’t too dense or crumbly.
Eggs: Eggs add structure and richness—don’t skip or substitute lightly!
Chocolate milk (TruMoo recommended): Adds extra chocolate flavor and moisture; whole or 2% works fine, but chocolate milk really ups the game.
Buttermilk: The acidity tenderizes the crumb and reacts with baking soda to create lift.
Butter (melted and room temp): Melted for moisture in the batter and softened for fluff in frostings—both are essential.
Vanilla extract: Brings warmth and rounds out the rich chocolate and orange notes.
Orange Scream milk: Unique twist for the pastry cream, bringing a subtle fruity note that surprises the palate.
Powdered sugar: Key for smooth, sweet frosting that holds shape well for piping.
Food coloring and garnishes: They take the cupcakes from tasty to truly festive and eye-catching!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile the Witch’s Cauldron Cupcakes Recipe is—it’s basically a canvas for whatever twist you want to throw on it. Over the years, I’ve played with different fillings and frosting colors, and it’s always a hit, no matter the combo.

Variation: I once swapped the orange pastry cream for raspberry jam to surprise my kids—and they loved the fruity flash!
Dietary Modifications: For a dairy-free version, try coconut milk and vegan butter—just keep an eye on texture adjustments.
Quick Fix: On busy days, I use a boxed chocolate cake mix and replace water with chocolate milk to preserve that rich flavor.

Step-by-Step: How I Make Witch’s Cauldron Cupcakes Recipe

Step 1: Prepping the Perfect Batter

Start by preheating your oven to 350°F (175°C) and lining two cupcake pans with liners—18 cupcakes total. In a medium bowl, whisk together your flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures all the dry ingredients are evenly distributed and prevents clumps. In a separate large bowl, beat the eggs with chocolate milk, buttermilk, melted butter, and vanilla until smooth. Gradually fold in the dry mix, mixing gently just until combined. Overmixing here leads to tough cupcakes, so stop as soon as you see no streaks.

Step 2: Baking with Care

Divide batter evenly among the liners, filling about two-thirds full. Pop the pans into the oven and bake for 18-20 minutes. I always set my timer for 18 minutes, then test by gently pressing the tops or using a toothpick. When the toothpick comes out clean (or with just a few crumbs), they’re done. Don’t overbake—these cupcakes can dry out quickly, and that moisture is key for the filling later.

Step 3: Crafting the Orange Pastry Cream

While cupcakes cool, whisk the flour and Orange Scream milk in a saucepan over medium heat until a thick paste forms—stir constantly to avoid lumps or burning. Once thickened, remove it from heat, cover directly with plastic wrap to avoid skin, and cool completely. Beat room temperature butter and sugar until fluffy, then add the cooled paste and whip until the filling is luxuriously creamy. This is the filling magic that turns these cupcakes into little cauldrons of flavor.

Step 4: Frostings That Spell Magic

For the chocolate frosting, beat butter until creamy, add salt, vanilla, powdered sugar, and cocoa powder, then gradually add chocolate milk to achieve a spreadable but pipeable texture. The vanilla frosting gets a pop of green food coloring for that cauldron effect—beat the butter, salt, vanilla, and sugar, then add cream to keep it light and fluffy. Both frostings pipe beautifully, so don’t rush this step!

Step 5: Bringing the Cauldrons to Life

Once cupcakes are cool, core out a small hole in each and fill with the orange pastry cream. Next, pipe a ring of chocolate frosting around the edges to create the “cauldron’s rim,” then flood the middle with the green vanilla frosting. This layering not only looks amazing but also balances flavors with every bite. Quickly finish with your favorite spooky garnishes like gummy worms or candy eyes before the frosting sets!

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Pro Tips for Making Witch’s Cauldron Cupcakes Recipe

Don’t Skip the Buttermilk: It might seem minor, but it adds essential acidity that tenderizes the crumb and boosts rise.
Keep an Eye on the Pastry Cream: Stir constantly when cooking so it thickens smoothly without lumps or burning.
Pipe with Confidence: Use piping bags with round tips to get clean edges—the frosting’s texture makes all the difference here.
Decorate Quickly: Chocolate frosting sets quickly—get your garnishes on while it’s still soft for best results.

How to Serve Witch’s Cauldron Cupcakes Recipe

The image shows several chocolate cupcakes topped with one thick layer of bright green frosting placed in the center of each cupcake. The green frosting is decorated with candy eyes, small round green candy balls, white candy bones, and colorful gummy candies sticking out in different directions. The cupcakes are set on a white marbled surface with small orange and green pumpkin-shaped candies scattered around them. The texture of the frosting looks smooth but with some small candy details adding texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love using black licorice laces twisted into little loops, gummy worms draped over the edges, and candy eyes staring back from the green frosting. It gives these cupcakes that perfect eerie, fun vibe kids and adults both adore—plus it’s so easy to customize with whatever candy you have on hand.

Side Dishes

These cupcakes really shine as the main event, but if you want to turn your spooky party into a full spread, I recommend pairing with simple sides like caramel popcorn or spiced cider to keep flavors rich and Halloween-appropriate.

Creative Ways to Present

Try arranging them on a platter draped with faux spider webs and scatter candy bones around for a creepy effect. For a party, I’ve even placed dry ice underneath my cupcake stand for that real bubbling cauldron vibe—perfect for wowing guests!

Make Ahead and Storage

Storing Leftovers

I keep leftover Witch’s Cauldron Cupcakes covered in the fridge in an airtight container, and they stay moist and tasty for up to 5 days. Just remind anyone eating them to let them come close to room temp for best flavor.

Freezing

Freezing these works surprisingly well—once fully cooled but before frosting, wrap each cupcake individually in plastic wrap, then foil. When you want a batch, thaw at room temp before adding frosting and decorating. This has saved me during busy weeks!

Reheating

I prefer to eat them cold or at room temperature, but if you want to warm a cupcake a bit, pop it in the microwave for just 10-15 seconds—don’t overdo it or the frosting might melt.

FAQs

Can I make the Witch’s Cauldron Cupcakes Recipe without the orange pastry cream?

Absolutely! The orange pastry cream is a special touch but completely optional. If you’re in a rush or prefer a simpler cupcake, you can skip the filling and just add the chocolate and vanilla frostings. The cupcakes will still be delicious and visually festive.
What can I use if I don’t have Orange Scream milk?

If you can’t find Orange Scream milk, you can substitute regular milk and add a bit of orange zest or a drop of orange extract to infuse that bright citrus flavor into the pastry cream.
Can I prepare these cupcakes in advance for a party?

Yes, you can bake and freeze the cupcakes (without frosting) up to 2-3 months ahead. Thaw and frost them the day of your event for maximum freshness and decorative impact.
What’s the best way to get clean piping edges with the frostings?

Use a piping bag fitted with a simple round tip and chill your frostings slightly if they seem too soft. This helps keep your piping precise and prevents smearing as you build the cauldron shapes.

Final Thoughts

I can’t recommend the Witch’s Cauldron Cupcakes Recipe enough if you want an impressive, scrumptious dessert that also doubles as a conversation piece. It’s been my go-to for Halloween celebrations, and every time I make it, I’m reminded why—it just makes everyone smile. So grab your mixing bowls and a bit of that Halloween spirit, and let these cupcakes work their magic for you!