Easy Cauldron Cookie Cups (Printer-Friendly)

Chocolate cauldron cookie cups filled with smooth green buttercream and spooky decorations for Halloween fun.

# List of Ingredients:

→ Cookie cups

01 - 1 Devil’s Food cake mix (standard box, approx. 450 g)
02 - 2 large eggs
03 - 1/4 cup vegetable oil (60 ml)
04 - Black food coloring, optional (few drops)

→ Buttercream filling

05 - 1/2 cup unsalted butter, softened (113 g)
06 - 2 cups powdered sugar (250 g)
07 - 1 teaspoon vanilla extract (5 ml)
08 - 1/8 teaspoon salt (0.75 ml)
09 - 2 tablespoons whole milk (30 ml), adjust as needed
10 - Green food coloring (few drops)

→ Decorations

11 - Round green sprinkles (to taste)
12 - Halloween-themed sprinkles, such as skull and bones (to taste)
13 - Candy eyeballs (12 pieces)
14 - Pretzel sticks, halved (12 pieces)

# Preparation Steps:

01 - Preheat oven to 350°F (177°C). Lightly grease three 12-cup mini muffin pans.
02 - In a large bowl, combine cake mix, eggs, vegetable oil, and black food coloring if desired. Stir until uniform.
03 - Using a 1/2 tablespoon (7 g) scoop, place dough into each mini muffin cup. Flatten dough gently with fingers to prevent doming. Bake 8-10 minutes until edges are set.
04 - Immediately after removing from oven, press a 1 tablespoon (15 ml) measuring spoon into the center of each warm cookie to create an indentation. Cool completely in pans before removing.
05 - Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and salt, beating until smooth. Add milk one tablespoon at a time until filling achieves a pipeable consistency. Stir in green food coloring to desired shade.
06 - Fill each cooled cookie cup with green buttercream, piping to mimic bubbling potion.
07 - Sprinkle round green sprinkles atop buttercream. Add candy eyeballs and Halloween sprinkles as desired. Insert halved pretzel sticks into each cup to resemble stir sticks.
08 - Serve immediately or store in an airtight container at room temperature for up to 3-4 days or refrigerated for up to one week.

# Additional Suggestions:

01 - Press indentations while the cookies are warm to ensure proper well formation for filling.
02 - Allow cookie cups to cool fully before filling to prevent buttercream melting.
03 - Adjust buttercream thickness by adding milk or powdered sugar as needed for piping.

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