Witches Brew Cupcakes with Edible Bubbling Cauldron Topper

Ingredients for Witches Brew Cupcakes

The ingredients and tools for this recipe are conveniently linked to online retailers, including Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card.

• Dairy & Chilled: Egg Whites, Whole Milk, Unsalted Butter, Heavy Cream
• Box of White Cake Mix—use your preferred brand.
• Neon Green Gel Food Coloring
• Neon Orange Gel Food Coloring
• Neon Purple Gel Food Coloring
• Doubled Stuff Oreo Cookies—form the base of each chocolate cauldron.
• Dark Chocolate Melting Wafers—to coat the cookie cauldrons.
• Bright Green Candy Melting Wafers—to create the bubbling potion effect.
• Large Black Pearl Sprinkles—these form the feet/legs of the cauldrons.
• Assorted Sprinkles for the cauldron ingredients. Feel free to use your own combinations!
  • Green Pearl Sprinkles
  • Purple Pearl Sprinkles
  • Bat Sprinkles
  • Eyeball Sprinkles
  • Skull Printables
• Powdered Sugar—also known as Icing Sugar and Confectioner’s Sugar.
• Vanilla Extract—always buy good vanilla; it makes a difference in flavor.
• Halloween Sprinkles—you can use any sprinkles you like! Make your own mix with different single sprinkle types, or buy a ready-made mix. Whatever you use, you will need about 3 cups to decorate the cupcakes.

The complete list of ingredients, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).

Cupcake Making Tips

• These cupcakes are made with a box of cake mix; the batter is enriched with butter, milk, and eggs instead of the usual oil, water, and eggs.
• For the best results, use room-temperature ingredients for a smoother batter. This results in even mixing and improved air trapping, giving your cake a softer, fluffier texture.
• You can use your choice of cupcake liners—themed to the cupcakes, plain white or black, or a complementary color.
• Use an ice cream scoop to divide the cupcake mixture equally between the liners. Fill them about three-quarters full.
• Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
• The cupcakes should be ready in about 20 minutes. Test their doneness by inserting a toothpick into the center of each cake. When the cupcakes are cooked through, the toothpick should come out clean. If not, bake for an extra 2 minutes and check again.

Cupcake Frosting Tips

• When making the frosting, you want the end result to be creamy, smooth, and hold a stiff peak. You may have to slightly adjust the amount of powdered sugar and cream to achieve the desired consistency.
• FOOD COLORING: Food coloring is available in various forms. You’re most likely to find liquid coloring in your grocery store and other types of coloring like gels, pastes, and powders in more specialised cake decorating shops. The cheapest option is liquids, but they can alter the consistency of your frosting and cake batter. We prefer pastes or gels, which don’t. A little goes a long way with food coloring gels, and you can usually achieve a much deeper shade than with liquids.
• The frosting in this recipe is divided and colored using food coloring. Remember that you can always add more color, but can’t remove it. Add a little to start with, then add more to achieve the required shade.
• SPRINKLES! Follow the cupcakes’ color scheme or theme. You can use any type you like, such as nonpareils, jimmies, stars, confetti, pearls, or shapes. You’ll need about 3 cups to cover the cupcakes.
• These cupcakes are decorated with a tri-color frosting. You can use a 3-color piping coupler like this one from Wilton, or follow the photo guide below for a method that doesn’t require a coupler. You will need three 12-inch piping bags and one 16-inch piping bag, as well as a large star tip, such as Wilton 1M, for this method.
• If you are confident with piping, you can put all three colors into a single piping bag fitted with a tip.
• If you plan to make a lot of cookies, cakes, and cupcakes, we think it is worth investing in piping tips so that you always have the right ones on hand.
• Do not overfill the piping bag with frosting.
• Ensure you squeeze the frosting down the bag to expel any air bubbles.
• If you are not confident in your piping skills, practice on parchment paper first, then scoop the frosting back into the bag to use on the cupcakes. Make sure you practice with ONE color, not the three mixed together!

Halloween Cupcake Recipes

Want to make more fun cupcakes for the Spooky Season? Check these recipes out next:

• Devil in Disguise Cupcakes: Sinfully Sweet Halloween Treats!
• How To Make Creepy Skull Cupcakes for Halloween
• Conjure Up Hocus Pocus Cupcakes With a Book of Spells Brownie!
• Sweet & Sassy Candy Corn Unicorn Cupcakes for Halloween
• Severed Finger Cupcakes are the Creepiest Grossest Cupcakes Ever!

And if you don’t have a baking bone in your body, try bakerdays—they deliver a delicious range of personalised cakes, cupcakes, brownies, traybakes, and cake jars right to your door, ready for your Halloween gathering! I was kindly gifted a Halloween cake by bakerdays—no strings attached, just a delicious treat to enjoy. As always, opinions are my own.