*9 to 12 Silicon Baking Cauldrons
*Double Boiler, sauce pan with glass mixing bowl
*1/2 Baking Sheet
*1 (15.25 ounce) Box Milk Chocolate Cake Mix, make according to directions
*Ghiradelli Milk Chocolate Chips, 8 per Cauldron
*Candy Bones and Skulls, decorating
*Green and/or White Candy Decorating Balls, decorating
Fill each cauldron 2/3 full or fill 3/4 if you want them to bubble over.
Place filled cauldrons on 1/2 baking sheet and bake.
Bake chocolate cake according cupcake to directions on package or use a tooth pick to test when done, tooth pick should come out clean. Mine took about 25 minutes in a preheated 350*F. oven.
Allow cauldron cakes to cool completely before frosting.
Frost cupcakes with Marshmallow Frosting.
*4 Egg Whites, room temperature
*1 cup Sugar
*1/4 teaspoon Cream of Tartar
*1 teaspoon Vanilla Extract
*2 drops Green or Neon Green Food Coloring, 4 drops Neon green or more to desired color
Using a double boiler. I used a small glass mixing bowl over a sauce pan on low heat. Fill the sauce pan with 2 inches of water but not touching your glass mixing bowl.
Place eggs, sugar and cream of tartar in glass bowl and place on sauce pan of simmering water and whisk the egg mixture, whisking constantly. Use a candy thermometer. When the temperature reaches 160*F.
Add the vanilla and food coloring and mix until incorporated.
Remove from heat and whisk together marshmallow mixture, using the whisk attachment in a stand mixer on low and then medium speed until stiff shiny peaks form.
Pipe or spread frosting onto cooled chocolate cauldrons. Add Halloween bones, skulls and candy balls etc…
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