Description
These Witch’s Cauldron Cupcakes feature rich dark chocolate cupcakes topped with black buttercream and decorated with whimsical green chocolate spheres made from Wilton Chocolate Candy Melts. The candy spheres are formed using half-circle molds and assembled into bubbling cauldron bubbles, adding a fun and spooky touch perfect for Halloween or themed parties.
Ingredients
Chocolate Spheres
- Green Wilton Chocolate Candy Melts – about 1 cup
Equipment
- Small half-circle silicone mold
- Cake scraper
- Small saucepan
Instructions
- Melt the Chocolate: Melt the green Wilton chocolate candy melts in the microwave for 30 to 40 seconds, then stir thoroughly until the chocolate is smooth with no lumps.
- Fill Molds: Using a teaspoon, scoop about a teaspoon of melted chocolate into each cavity of the half-circle silicone mold. Be sure to lift the chocolate up the sides evenly to form half spheres. Repeat until all the molds are filled.
- Level the Chocolate: Take a cake scraper and pull it across the top of the molds to create flat, even surfaces on each filled half sphere.
- Set the Chocolate: Let the molds sit at room temperature for 20 to 30 minutes or place them in the freezer for about 10 minutes until the chocolate is firm. Carefully pop the half spheres out of the molds.
- Heat Pan: Warm a small saucepan over medium heat until it becomes very warm to the touch, but not smoking hot.
- Assemble Spheres: Working with two half spheres at a time, place one half sphere open side down on the warm pan for less than a second to soften the chocolate. Then immediately press the two halves together to form a full sphere. Wipe away any excess melted chocolate with your fingers and let them dry.
- Attach Full Spheres: To stick assembled full spheres together, briefly warm one whole sphere in the pan and press the melted area against another sphere to create clusters for decorating.
- Decorate Cupcakes: Place the finished chocolate spheres on top of frosted dark chocolate cupcakes to resemble bubbling cauldrons.
Notes
- Do not overheat the chocolate melts to avoid burning; microwave in short bursts and stir well.
- If the chocolate spheres crack when removing from molds, chilling them longer may help.
- Work quickly when assembling spheres as the chocolate will harden fast once removed from the heat.
- The chocolate spheres can be made ahead and stored in an airtight container at room temperature.
- This technique works with any candy melts color to customize cupcakes for different occasions.
Nutrition
- Serving Size: 1 cupcake with decoration
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
