Chocolate Cauldron Cupcakes
User Reviews
5
Chocolate Cauldron Cupcakes
Description
This recipe makes chocolate cupcakes using devil’s food cake mix combined with water, oil, eggs, and white chocolate instant pudding mix whisked with milk and tinted neon green. Once baked and cooled, the cupcakes are gently pressed down in the center to create a cauldron to hold the pudding mixture. The green pudding is poured into each cupcake, which is then chilled for two hours to set.
After chilling, the topping is prepared by melting butter and marshmallows together, stirring until smooth, then tinting the mixture green with food coloring. Rice Krispies cereal is folded into the marshmallow mixture and then spooned onto the puddings on the cupcakes. The result is a crunchy, sweet topping resembling bubbling brew.
These cupcakes are assembled just before serving to maintain the texture of the crispy marshmallow topping. The treats can be stored in the refrigerator for up to three days. The recipe also suggests varying colors for different effects or adding pretzel sticks as stirring spoons for decoration. Cleaning the mini cauldrons promptly after use is recommended to make them easier to reuse.
Ingredients
- 1 .25 ounce devil's food cake mix
- 1 ¼ cups water
- ⅔ cup vegetable oil
- 3 egg
- 1 .3 ounce Instant pudding mix white chocolate flavor
- 2 cups milk
- Food Coloring neon green
- 4 TBS butter
- 10 ounces marshmallows
- 6 cups Rice Krispies cereal
- Sprinkles Halloween variety
Instructions
- Preheat oven to 350°F and place liners in 24 cupcake tins.
- Combine cake mix, water, oil and eggs in a medium mixing bowl and stir until well blended.
- Allow cupcakes to cool completely, then remove the liners.
- Gently push a cupcake into each cauldron, pushing down enough so that there is room for the pudding on top of the cupcake.
- Whisk the pudding mix and milk together in a medium bowl until fully incorporated, then add a few drops of neon green food coloring, adding a drop or two at a time to achieve desired color, and whisk until color is uniform throughout pudding.
- Add the green pudding on top of the cupcake in each cauldron, don't overfill.
- **Chill in refrigerator for 2 hours.
- Melt the butter in a large pot, then add marshmallows and stir continuously until marshmallows are completely melted.
- Stir a few drops of green food coloring into the melted marshmallows and mix well. The color will get a little lighter when the Rice Krispies are added so make sure the green is fairly dark.
- Add the Rice Krispies to the marshmallows and stir until all the cereal is evenly coated.
- Immediately put a spoonful of Rice Krispy mixture on top of the pudding in each cauldron. Do this before the marshmallows start to cool or it will be difficult to put them on the pudding.
- While Rice Krispies are still warm, top with Halloween sprinkles.
Notes
- Store leftovers in the refrigerator for up to three days.
- Prepare cupcakes and pudding ahead, then add the marshmallow Rice Krispies topping just before serving for best texture.
- Clean mini cauldrons promptly after use to simplify cleaning and allow reuse.
- Add a pretzel stick as a stirring spoon decoration for the cauldrons.
- Try changing the pudding and marshmallow colors for varied festive looks, keeping the topping uniform per color.
- Use parchment paper or cooking spray to handle the sticky Rice Krispies topping more easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 78mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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