Name: Chocolate Cauldron Cakes Recipe
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ½ cup unsweetened natural cocoa powder; ¾ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs, at room temperature; ½ cup sugar; ½ cup packed light brown sugar; ⅓ cup canola oil; 2 teaspoons Adams vanilla extract; ½ cup buttermilk, at room temperature; 1 cup Marshmallow Fluff (or prepared marshmallow cream); ½ cup vegetable shortening; ½ cup confectioners sugar; 2 teaspoons Adams vanilla extract; 7 ounces bittersweet chocolate, finely chopped; 4 ½ ounces cream cheese, room temperature; 4 ½ tablespoons unsalted butter, room temperature; 1 ½ cups confectioners’ sugar, sifted; 3 tablespoons unsweetened Dutch-process cocoa powder; Pinch of salt; ½ cup plus 1 tablespoon sour cream; 2 oz Sweets & Treats Monsters Mash sprinkle mix

I’m so excited to share this fan-freaking-tastic Chocolate Cauldron Cakes Recipe with you! These rich chocolate cupcakes are filled with a fluffy marshmallow center and topped with a luscious chocolate frosting, then decorated with sprinkles to look like spooky little cauldrons — perfect for any celebration or just a fun treat. Trust me, once you try this recipe, you’ll love how magical and delicious these cakes turn out!

❤️

Why You’ll Love This Recipe

Rich Chocolate Flavor: These cupcakes are deep, chocolatey, and moist — I find it hard to resist one (or three!).
Fun Surprise Center: The marshmallow filling gives such a delightful, gooey contrast when you bite in.
Perfect Presentation: The sprinkle “cauldron” rim is so festive and will wow your guests every time.

Two cupcakes sit on a white marbled surface, each with a thick layer of dark brown chocolate frosting piped in swirled peaks around the edges. The center of each cupcake is filled with colorful sprinkles in orange, purple, green, white, and black, with a few round orange candy pieces standing out. In the background, a packet of the same type of sprinkles is partially visible. The cupcakes look moist with a smooth and shiny frosting texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here all work together to create that perfect balance between moist, tender cupcakes and a rich, creamy frosting with a sweet marshmallow surprise inside. When shopping, look for high-quality cocoa and fresh buttermilk for the best flavor.

All-purpose flour: Provides structure without making the cupcakes dense.
Unsweetened natural cocoa powder: This adds a robust chocolate taste; don’t substitute with Dutch-processed cocoa here or the chemistry will change.
Baking powder & baking soda: Both are needed to give the cupcakes perfect lift and texture.
Salt: Balances the sweetness and enhances all the chocolate flavors.
Eggs: At room temperature for better mixing and rise.
Granulated & light brown sugar: The combo gives the cupcakes sweetness plus a hint of molasses from the brown sugar.
Canola oil: Keeps the cupcakes moist without a strong flavor.
Vanilla extract: Essential for rounding out the chocolate and adding warmth.
Buttermilk: Adds tang and works with the leaveners for a tender bite.
Marshmallow Fluff: The star filling, providing that amazing gooey texture.
Vegetable shortening: Helps stabilize the marshmallow filling so it holds its shape.
Confectioners’ sugar: Used in both filling and frosting for sweetness and smooth texture.
Bittersweet chocolate: For a rich, deep frosting that isn’t too sweet.
Cream cheese & unsalted butter: Together they create a smooth, dreamy frosting with just the right tang.
Unsweetened Dutch-process cocoa powder: Adds extra chocolate punch to the frosting.
Pinch of salt: Enhances the bittersweet chocolate flavors.
Sour cream: Makes the frosting silky and tender.
Sweets & Treats Monsters Mash sprinkle mix: For that fun cauldron look and texture on top.

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.

Variations

I love how versatile this Chocolate Cauldron Cakes Recipe can be. Feel free to tweak it to match your mood or dietary needs—you’ll find it’s very forgiving and fun to customize!

Chocolate lovers variation: Swap the bittersweet chocolate for semi-sweet or milk chocolate in the frosting for a sweeter, creamier finish—I tried this for my nephew and he adored it!
Dairy-free option: Use a non-dairy cream cheese and butter alternative, plus coconut-based sour cream, to make these vegan-friendly without sacrificing flavor.
Flavor twists: I once added a teaspoon of espresso powder to the batter to deepen the chocolate notes—totally worth it if you enjoy mocha! You could also add a bit of orange zest for a festive zing.
Seasonal spins: Swap the sprinkles seasonally—think candy eyes for Halloween or red and green for Christmas.

How to Make Chocolate Cauldron Cakes Recipe

Step 1: Whisk Dry Ingredients Together

Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This mix ensures even distribution of leaveners and cocoa, so your cupcakes bake up perfectly uniform. Set this aside while you prep the wet ingredients.

Step 2: Mix Wet Ingredients Smoothly

In a separate bowl, whisk the eggs with granulated sugar, brown sugar, canola oil, and vanilla extract until the mixture is smooth and well combined. This smoothness helps the batter come together quickly and gives a tender crumb in your cupcakes. I find the best way is to whisk until you can’t see any more sugar granules.

Step 3: Combine Wet and Dry with Buttermilk

Pour half of your wet ingredients into the dry mixture, then add half of the buttermilk. Gently whisk just enough to combine! It’s so important not to overmix here—you want to stop when you no longer see flour streaks. Repeat with the remaining wet ingredients and buttermilk, then stir gently again. The batter will be thin; that’s exactly right for tender cupcakes.

Step 4: Bake Your Cupcakes

Fill each cupcake liner only halfway with batter to avoid spilling or sunken centers. Bake for 18-21 minutes, testing with a toothpick – it should come out clean or with a few moist crumbs, but no raw batter. Once out of the oven, place them on a wire rack to cool completely before decorating. This wait is tough, but I learned the hard way that decorating warm cupcakes can ruin their shape.

Step 5: Prepare the Marshmallow Filling

Beat together Marshmallow Fluff, vegetable shortening, confectioners’ sugar, and vanilla extract until light and fluffy (about 3–5 minutes). The shortening really helps stabilize the filling so it pipes well and holds its shape inside the cupcakes. Pop this mixture into a piping bag and set aside.

Step 6: Make the Chocolate Frosting

Melt the bittersweet chocolate over simmering water and let it cool to barely warm while you beat the cream cheese and butter in your mixer until pale and fluffy. Gradually add confectioners’ sugar, cocoa powder, and salt, then mix in the melted chocolate and sour cream until silky smooth. Fill a piping bag with this frosting, using a star tip to pipe the cauldron’s rim later — you’ll love the rich, velvety taste.

Step 7: Assemble the Cauldron Cakes

Carefully cut a small, cone-shaped hole in the center of each cupcake with a sharp paring knife — don’t cut all the way through. Pipe the marshmallow filling into the hole until slightly overflowing, then dip the top into your fun Monsters Mash sprinkle mix. This sprinkle decoration clings beautifully to the marshmallow and makes the cupcake look like a bubbling cauldron.

Finally, pipe small dollops of the chocolate frosting around the edges to form the cauldron’s “rim.” This little detail takes these cupcakes to the next level — once I added it, my family couldn’t stop talking about how clever and delicious these look.

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Pro Tips for Making Chocolate Cauldron Cakes Recipe

Don’t Overmix: I used to overmix and ended up with dense cupcakes; stop stirring as soon as ingredients come together.
Use Room Temperature Ingredients: This helps the batter blend easily and bake evenly, especially the eggs and buttermilk.
Cut Carefully: When making the hole for the filling, a sharp paring knife and a gentle hand prevent ruining the cupcake’s structure.
Cool Completely Before Filling: Filling warm cupcakes caused the marshmallow to melt too quickly – patience pays off!

How to Serve Chocolate Cauldron Cakes Recipe

Three chocolate cupcakes are arranged on a white marbled surface, each topped with rich, dark chocolate frosting piped in thick swirls around the edges, forming a decorative ring. Inside this ring, the center of each cupcake is filled with vibrant sprinkles in orange, black, green, purple, and white, adding a festive touch. The cupcake wrappers are striped with orange and black, enhancing the Halloween-like theme. The cupcakes have a moist, dark brown base, and the frosting’s glossy texture shines under the light, giving them a fresh and decadent look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love using the colorful Monsters Mash sprinkle mix for a festive cauldron-top look — it adds crunch and a spooky vibe perfect for Halloween-themed treats. You can also dust a tiny bit of edible glitter or cocoa powder on top for a magical shimmer if you’re serving at a special party!

Side Dishes

Pair these cauldron cakes with a simple glass of cold milk or a steaming cup of coffee to balance their sweetness. For an adult twist, serve alongside a rich, slightly bitter espresso or even a dark stout beer — I discovered those pair perfectly with the bittersweet chocolate frosting!

Creative Ways to Present

For a Halloween party, I arranged the cupcakes on a slate board with little plastic spiders and faux cobwebs around, which instantly upped the spooky factor. You could also place each cupcake in a mini cauldron-shaped cupcake holder or serve with dry ice smoke for dramatic effect. The options are endless and so much fun!

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Cauldron Cakes in an airtight container in the fridge. They keep well for about 3 days. Just make sure to bring them to room temperature for about 30 minutes before eating — it really brings back that soft, pillowy texture.

Freezing

I’ve had great luck freezing these cakes after assembling but before adding sprinkles and frosting. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. When you want to serve, thaw overnight in the fridge, then decorate fresh. This keeps the marshmallow filling tender and frosting delicious.

Reheating

If you want to warm them a bit, I usually do a quick 10-second zap in the microwave to soften the marshmallow inside, but don’t overdo it — too hot and the frosting can get melty and messy. Warming helps release that gooey surprise, perfect for chilly evenings.

FAQs

Can I use regular marshmallows instead of Marshmallow Fluff for the filling?

You can try melting and whipping regular marshmallows with some shortening and sugar to mimic the fluff texture, but Marshmallow Fluff is ideal because it’s smooth and stable enough to pipe easily without melting or leaking out of the cakes.
Do I have to use both baking powder and baking soda?

Yes, both work together to give these cupcakes the perfect rise and texture. Baking powder handles the main lift, while baking soda neutralizes the acidity from buttermilk so your cupcakes don’t taste bitter or dense.
How do I avoid sunken cupcake centers when baking?

Make sure not to overfill your cupcake liners and avoid overmixing your batter. Also, don’t open the oven door during baking, as sudden temperature changes can cause sinking. Follow the baking time closely, testing for doneness with a toothpick.
Can I make these cupcakes ahead for a party?

Absolutely! You can bake them and make the filling and frosting ahead of time. Assemble the cupcakes the day of your event for the freshest look, or freeze filled cupcakes (without sprinkles and frosting) in advance and decorate just before serving.
What can I substitute for vegetable shortening in the filling?

If you don’t have shortening, you can try using softened unsalted butter, but keep in mind it won’t provide the same stability and the filling may be softer and less pipeable.

Final Thoughts

This Chocolate Cauldron Cakes Recipe holds a special place in my heart because it brings together everything I love: moist chocolate cake, a surprise gooey center, and a rich frosting finished with an eye-catching decoration. I always recommend giving this a shot for your next party or cozy night in—you’ll enjoy the process as much as the delicious result. Seriously, friends and family go crazy over these, and I know you’ll feel proud serving them up at your own kitchen table!