Ingredients
Scale
- 12 mini chocolate cupcakes
- 1/2 cup (115 g) unsalted butter, softened
- 3-4 cups (360-480 g) powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder (optional for deeper color)
- Orange food coloring
- Black fondant or wrappers for cauldron cups
- Edible glitter or sprinkles
- Optional wand toppers or candy eyes
Instructions
- Preheat oven to 350F (175C). Line mini muffin tin with paper cups.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients (flour, cocoa, baking powder, salt) with milk until batter is smooth.
- Fill cups 2/3 full and bake 12–15 minutes. Cool completely.
- Prepare orange buttercream by beating butter, sugar, milk, vanilla, and orange coloring until fluffy.
- Tint a portion darker for the cauldron exterior. Pipe orange buttercream onto cupcakes and swirl to resemble bubbling potion.
- Add black fondant rims or wrappers, glitter, and wand toppers as desired. Chill briefly to set.
Notes
- If you don’t have mini cups, bake standard cupcakes and trim tops to create a flat surface.
- Chilled frosting helps the decorations hold their shape.
- Make frosting in advance and tint a small batch darker for cauldron edges.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Method: Bake and decorate
- Cuisine: British-inspired, Wizarding world
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake (40 g)
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
