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Harry Potter Cauldron Cakes
Yummy chocolate cake surrounding a green marshmallow flavored filling and covered in chocolate ganache makes these Harry Potter Cauldron Cakes the perfect, sweet treat!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
halloween cupcakes
Servings:
36
Servings
Calories:
306
kcal
Author:
Lisa Johnson
Equipment
3 Brownie Bundt Pans
Ingredients
Cupcakes
2
cups
superfine sugar
4
large
eggs
.75
cups
canola oil
2
teaspoons
pure vanilla extract
1.25
cup
fresh water
1
tablespoon
espresso powder
2
cups
unbleached all-purpose flour
3.4
ounce
package devil's food instant pudding mix
.75
cups
unsweetened cocoa powder
2
teaspoons
baking powder
0.5
teaspoon
baking soda
1
teaspoon
salt
Chocolate Ganache
12
ounces
bittersweet chocolate
1
tablespoon
unsalted butter
1
cup
full-fat coconut milk {can} or heavy cream
shake well before opening
Filling
1
stick unsalted butter
at room temperature
1
cup
shortening
1
teaspoon
LorAnn Oils Marshmallow Flavor
1
pound
powdered sugar
1
tablespoon
meringue powder
.25
teaspoon
salt
2
tablespoons
water
Instructions
To make the cupcakes
Preheat oven to 350° F. Spray 3 mini bundt pans with baking spray, set aside.
In a large bowl, beat together eggs, oil, and sugar.
Dissolve the espresso powder in the water, and add to bowl. Add the vanilla and beat until well combined.
Stir in the flour, pudding mix, cocoa, baking soda, and salt.
Beat until mixture is thoroughly combined.
Pour into prepared pans (about half full) and bake for 18 to 20 minutes, until a toothpick comes out clean when stuck into the center of cupcake.
Remove from oven and allow to cool in pan for 5 minutes.
Flip out onto a wire cooling rack and cool completely.
To make the Chocolate Ganache
Place chocolate, coconut milk, and butter in a large bowl.
Microwave on HIGH for one minute, stir.
Continue heating chocolate and stirring in 15 second intervals until completely melted.
Dip cooled cupcakes into ganache and place on wire cooling racks to set.
To make the Filling
Beat butter and shortening together in a large bowl until light and fluffy.
Beat in the marshmallow flavor and meringue powder.
Stir in the powdered sugar, then beat until light and fluffy.
Add water as need to thin.
To Assemble Cauldron Cakes
Use a cupcake or apple corer to remove the center of each cupcake.
Place filling into a pastry bag with tip of your choice, and pipe into the center of the cupcake overflowing the edges as desired.
Decorate with green colored beads.
To Make Ding Dongs version
Use a long, thin decorating tip to fill cupcake from the bottom.
Notes
All ovens cook differently - baking times are approximate.
Use a sheet of wax paper to keep the chocolate ganache from melting in your hand.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
24
mg
|
Sodium:
148
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
50
IU
|
Vitamin C:
0.2
mg
|
Calcium:
24
mg
|
Iron:
1.5
mg