Mini Chocolate Cauldron Cakes

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. 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.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
5. With the mixer on low, add the buttermilk.
6. 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.
7. 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.
8. Bake for 30-32 minutes until a toothpick inserted in the center comes out clean.
9. Transfer the baking cups onto a cooling rack to cool completely.

Vanilla Buttercream

1. Cream the butter until smooth.
2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.
3. Scrape down the sides of the bowl and mix just until combined. Add a drop of lime green food coloring and mix until combined.

Assembly

1. 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.
2. 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.
3. Pipe little circles to look like bubbles with the smaller piping tip until the entire top of the cake is covered.
4. Add sprinkles and candy eyeballs on top. Enjoy!