Description
Delightfully rich and decadent Chocolate Cauldron Cakes featuring moist chocolate cupcakes filled with fluffy marshmallow cream, topped with a luscious bittersweet chocolate frosting, and decorated with fun sprinkles. Perfect for festive occasions or a special treat, this recipe combines classic chocolate flavors with a playful surprise inside.
Ingredients
Scale
Chocolate Cupcakes
- 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
Marshmallow Filling
- 1 cup Marshmallow Fluff (or prepared marshmallow cream)
- ½ cup vegetable shortening
- ½ cup confectioners sugar
- 2 teaspoons Adams vanilla extract
Frosting
- 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
Assembly
- 2 oz Sweets & Treats Monsters Mash sprinkle mix
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This ensures your cupcakes bake evenly and do not stick to the pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, natural cocoa powder, baking powder, baking soda, and salt until well combined. This helps evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, granulated sugar, light brown sugar, canola oil, and vanilla extract until completely smooth and incorporated.
- Combine Batter: Pour half of the wet ingredients into the dry ingredients, followed by half of the buttermilk. Gently whisk just until combined, then repeat with the remaining wet ingredients and buttermilk. Be careful not to overmix; the batter should be thin.
- Fill Cupcake Liners and Bake: Spoon or pour batter into cupcake liners, filling only halfway to prevent overflowing or sinking. Bake for 18-21 minutes until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
- Prepare Marshmallow Filling: In a medium bowl, beat together the marshmallow fluff, vegetable shortening, confectioners sugar, and vanilla extract until light and fluffy, approximately 3-5 minutes. Transfer the mixture to a piping bag and set aside.
- Melt Chocolate for Frosting: Melt bittersweet chocolate in a heat-proof bowl placed over simmering water. Remove from heat and let cool until just barely warm to avoid curdling when mixed.
- Make Frosting: Using a stand mixer fitted with a 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 the melted chocolate followed by the sour cream until smooth and well combined. Transfer frosting to a piping bag with a small open star tip.
- Assemble Cakes: Pour sprinkles into a small bowl. Use a sharp paring knife to cut a cone-shaped hole in the center of each cupcake, careful not to cut through the bottom. Pipe marshmallow filling into each hole, slightly overfilling the top. Dunk filled tops into sprinkles to coat the marshmallow filling.
- Decorate Cupcakes: Using the chocolate frosting piping bag, pipe small dollops around the edges of each cupcake to create the ‘rim’ of the chocolate cauldron.
- Storage: Store the assembled cupcakes in airtight containers in the refrigerator until ready to serve to maintain freshness and frosting texture.
Notes
- Inspired by and adapted from Pastry Affair
- Chocolate cupcake recipe adapted from Sally’s Baking Addiction
- Chocolate frosting recipe inspired by Martha Stewart
- Ensure eggs and buttermilk are at room temperature for better batter consistency
- Be gentle when mixing batter to avoid dense cupcakes
- Use fresh marshmallow fluff for best flavor and texture
- Frosting can be made ahead and stored refrigerated for up to 2 days
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
