Cauldrons Cupcakes

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*9 to 12 Silicon Baking Cauldrons

*Candy Thermometer 

*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

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Fill each cauldron 2/3 full or fill 3/4 if you want them to bubble over. 

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Place filled cauldrons on 1/2 baking sheet and bake.

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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.

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Allow cauldron cakes to cool completely before frosting.

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Frost cupcakes with Marshmallow Frosting.

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Marshmallow Frosting

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*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

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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.  

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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.

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Add the vanilla and food coloring and mix until incorporated.

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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.  

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Pipe or spread frosting onto cooled chocolate cauldrons. Add Halloween bones, skulls and candy balls etc…

 

 

Enjoy!

Lindy