Description
These Chocolate Cauldron Cakes are rich, moist chocolate cupcakes filled with a luscious marshmallow cream center and adorned with a decadent bittersweet chocolate frosting rim. Perfectly balanced with a sprinkle topping for a fun and festive look, these cakes combine smooth, fluffy, and indulgent flavors to delight any chocolate lover. An ideal treat for parties, holidays, or anytime you crave a magical chocolate dessert.
Ingredients
Units
Scale
For the Chocolate Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/3 cup canola oil
- 2 tsp Adams vanilla extract
- 1/2 cup buttermilk, at room temperature
For the Marshmallow Filling
- 1 cup Marshmallow Fluff (or prepared marshmallow cream)
- 1/2 cup vegetable shortening
- 1/2 cup confectioners sugar
- 2 teaspoons Adams vanilla extract
For the Frosting
- 7 ounces bittersweet chocolate, finely chopped
- 4 1/2 ounces cream cheese, room temperature
- 4 1/2 tablespoons unsalted butter, room temperature
- 1 1/2 cups confectioners’ sugar, sifted
- 3 tablespoons unsweetened Dutch-process cocoa powder
- Pinch of salt
- 1/2 cup plus 1 tablespoon sour cream
For Assembly
- 2 oz Sweets & Treats Monsters Mash sprinkle mix
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk eggs, granulated sugar, brown sugar, canola oil, and vanilla extract together until completely smooth.
- Combine Batter: Pour half of the wet mixture into the dry ingredients, then half of the buttermilk. Gently whisk for a few seconds. Repeat by adding the remaining wet ingredients and buttermilk. Stir just until combined, avoiding overmixing. The batter will be thin.
- Fill Cupcake Liners and Bake: Spoon or pour batter into liners, filling halfway to prevent overflow or sinking centers. Bake for 18-21 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack.
- Prepare Marshmallow Filling: In a medium bowl, beat marshmallow fluff, vegetable shortening, confectioners sugar, and vanilla extract together for 3-5 minutes until light and fluffy. Transfer filling to a piping bag and set aside.
- Melt Chocolate for Frosting: Place chopped bittersweet chocolate in a heat-proof bowl over simmering water and melt gently. Set aside to cool until just warm.
- Make Frosting: In a stand mixer bowl fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until pale and fluffy (3-4 minutes). Gradually add confectioners sugar, cocoa powder, and salt. Beat in melted chocolate and sour cream until smooth and well blended. Transfer frosting to a piping bag fitted with a small open star tip and set aside.
- Assemble the Cupcakes: Pour sprinkles into a small bowl. Using a sharp paring knife, cut a cone-shaped hole in the center of each cupcake without cutting all the way through the bottom.
- Fill and Decorate: Snip about 1/4 inch from the piping bag tip filled with marshmallow cream, pipe filling into each hole so it rises just above the cupcake top. Dip the filled top into sprinkles lightly, pressing to adhere. Repeat for all cupcakes.
- Create the Cauldron Rim: Using the star-tipped piping bag of chocolate frosting, pipe small dollops around the edges of each cupcake to form a rim resembling a cauldron edge.
- Storage: Store finished cupcakes in airtight containers in the refrigerator until ready to serve.
Notes
- Do not overmix the cupcake batter to keep the texture light and moist.
- Filling the hole with marshmallow cream slightly above the cupcake surface ensures the sprinkles will stick well.
- Use room temperature ingredients for smooth batter and frosting.
- Canola oil provides a neutral flavor and moist crumb; you can substitute with another neutral oil if desired.
- Ensure the melted chocolate is cool but still pourable before adding to the frosting to maintain smooth texture.
- Use a sharp knife to make clean cone-shaped insertions into cupcakes for effortless filling.
- Store cupcakes refrigerated due to cream cheese frosting and marshmallow filling.
- Let cupcakes reach room temperature before serving for best flavor and texture experience.
Nutrition
- Serving Size: 1 cake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
