Food & Deserts

Food & Deserts – Cauldron Cupcakes

Today I will share a three different recipes for the Cauldron Cupcakes. I will also include recipes for gluten free and vegan options. If you happen to be lactose intolerance you can substitute it with almond milk. There is also rice milk and soy milk but almond milk tends to work best for sweet deserts. For those who might dislike chocolate you can always swap out the chocolate for vanilla, red velvet, lemon, or even snickerdoodle cupcakes.

Photo Credit Pasty Affair

Devil’s Food Cake (Cupcake Style)

  • 3 eggs (room temperature)
  • 2/3 cups of granulated sugar
  • 1 cup of cocoa powder
  • 1 teaspoon of baking soda
  • 2 1/2 cups of flour
  • Dash of salt
  • 1/2 cup of vegetable oil
  • 1 cup of buttermilk
  • 3/4 cup of coffee

This first recipe makes 12 chocolate claudin cupcakes. The oven must be preheated to 375°F (162°C). Beat the sugar and eggs in a small bowl until it is thick. In a separate bowl we must mix the dry ingredients together (cocoa powder, flour, baking soda and salt).

Combine both wet and dry ingredients together and gentle mix until and careful not to over mix. The bake time for the chocolate cauldron cupcake are between 30 to 40 minutes. Allow to cool for 10 minutes before adding any frosting and decorations.

Dark Chocolate Frosting

  • 3 tablespoons of unsalted butter
  • 3 ounces of unsweet chocolate
  • 1 cup of brown sugar
  • 1/2 cups of milk (For Lactose use Almond milk)
  • 1 cup of powdered sugar

In a medium saucepan melt the butter and chocolate first in a low heat so it does not burn. Add the brown sugar and milk (or almond milk) after the chocolate melts. Increase the heat to medium and wait until the chocolate boils. Lower the heat down and let it shimmer for another four minutes. After that turn off the heat to let the chocolate cool down.

Photo Credit Bakingdom

Double Chocolate Cauldon Cupcakes is a good alternative to the first recipe I shared. I happen to love double the chocolate, even in coffee drinks so this recipe is a favorite for me. You may have also noticed I did not include the filling as I dislike marshmallow fillings so instead I will write about the chocolate filling. If you want to however go with a bit more Halloween route you can always use orange filling. Sugar is more in this recipe so if you want to cut down on the amount of sugar or change the regular sugar to brown sugar you can do so.

Double Chocolate Cauldon Cupcakes

  • 2 cups of all purpose flour
  • 3/4 cups of cocoa powder
  • 1 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/2 cups of canola oil
  • 2 cups of sugar
  • 1 eggs
  • 1 teaspoon of vanilla
  • 1 cup of milk (Almond milk for lactose)
  • 1 cup of semi-sweet chocolate chips (optional)

Double Chocolate Cauldon Filling

  • 1/2 cup of milk (Almond milk for lactose)
  • 4 1/2 teaspoon of all purpose flour
  • 4 1/2 teaspoons of chocolate milk mix
  • 1/2 cups of unsalted butter
  • 1/2 cups of sugar
  • 1/2 teaspoon of vanilla

Double Chocolate Cauldon Frosting

  • 1 cup of butter
  • 4 cups of powdered sugar
  • 1 1/2 cups of cocoa powder
  • 1/2 teaspoons of vanilla
  • 1/2 cups of milk
  • 1 1/2 cup of semi-sweet chocolate chips
Photo Credit Loving It Vegan

For anyone who would like to view the gluten free and vegan recipe Loving It Vegan blog has a great recipe. As far as baking it is the same steps minus few ingredients being different. All cupcakes are delicious but everyone has their own taste. Enjoy these three different recipes and maybe even make them for Halloween.

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