Mini Chocolate Cauldron Cakes

These Mini Chocolate Cauldron Cakes are such a fun treat for any Halloween celebration. Rich and fudgy chocolate cake is topped with vanilla buttercream complete with sprinkles and candy eyeballs. They look like a little witch's cauldron that's ready to brew!

These cakes are best when made with cauldron silicone baking cups like these. They're so easy to use and make them look extra festive.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.

In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla. With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Spray 4 cauldron silicone baking cups with cooking spray. Using a 2 tablespoon cookie scoop, carefully and evenly scoop batter into them. Place on a small cookie sheet.

Bake for 30-32 minutes until a toothpick inserted in the center comes out clean. Transfer the baking cups onto a cooling rack to cool completely.

Cream the butter until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.

Scrape down the sides of the bowl and mix just until combined. Add a drop of lime green food coloring and mix until combined.

Scoop half of the buttercream into a pastry bag fitted with a large piping tip like Ateco 807. Scoop the other half into a pastry bag fitted with a smaller piping tip like Wilton 10.

Starting at the outside rim of a cake, begin to pipe the frosting with the large tip in a clockwise motion, moving towards the center.

Then use an offset spatula to smooth the frosting out.

Pipe little circles to look like bubbles with the smaller piping tip until the entire top of the cake is covered. Add sprinkles and candy eyeballs on top. Enjoy!

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