Easy Cauldron Cookie Cups (Printer-Friendly Version)

Chocolate cookie cups with creamy green filling and festive Halloween decorations for a fun treat.

# What You'll Need:

→ Cookie Cups

01 - 1 box devil’s food cake mix (approximately 432g)
02 - 2 large eggs
03 - 120 ml canola or vegetable oil
04 - black food coloring (optional, as needed)

→ Buttercream Filling

05 - 115 g unsalted butter, softened
06 - 240 g powdered sugar
07 - 1 teaspoon pure vanilla extract
08 - 1/8 teaspoon salt
09 - 15-30 ml whole milk, adjusted to desired consistency
10 - green food coloring, to desired shade

→ Decorations

11 - round green sprinkles, as needed
12 - Halloween-themed sprinkles (e.g., skulls, bones), as desired
13 - candy eyeballs, as desired
14 - pretzel sticks, broken in half to mimic stir sticks

# Steps to Follow:

01 - Preheat oven to 350°F (177°C). Lightly grease three 12-count mini muffin pans.
02 - In a large mixing bowl, blend cake mix, eggs, oil, and black food coloring if using, until well combined.
03 - Scoop approximately 1/2 tablespoon of dough into each mini muffin cup. Flatten the dough with fingers to prevent doming. Bake 8 to 10 minutes until edges are set.
04 - Immediately after baking, use a 1 tablespoon measuring spoon to press an indentation into the center of each warm cookie cup. Allow to cool completely in pans before transferring to a wire rack.
05 - Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and salt; beat until smooth. Add milk tablespoon by tablespoon until buttercream reaches piping consistency. Mix in green food coloring to achieve desired hue.
06 - Once cooled, pipe green buttercream into each cookie cup, filling to resemble bubbling potion.
07 - Top each filled cup with round green sprinkles, candy eyeballs, Halloween sprinkles, and insert half a pretzel stick as a stirrer.
08 - Serve immediately or store in an airtight container at room temperature for 3-4 days or refrigerated up to one week. Freeze undecorated cups up to three months, thaw before decorating.

# Additional Tips:

01 - Indent cookie cups while warm to create a perfect well for filling. Cool completely before filling to avoid melting the buttercream.
02 - Adjust buttercream consistency by adding milk teaspoon by teaspoon if too thick; add more powdered sugar if too thin.
03 - Use 1/2 tablespoon scoops for uniform cookie cup sizing and bake evenly.
04 - Customize frosting colors and decorations to suit your preferred Halloween theme.
05 - Freeze undecorated cookie cups only; sprinkles may bleed if frozen after decorating.

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