I’m a pretty hardcore Potterphile, so adding more Harry Potter-inspired recipes like these cauldron cakes makes me giddy with magical glee. I figured, what’s more appropriate for Halloween than cauldron cakes filled with a Felix Felicis (liquid luck!) filling? But what actually is a cauldron cake?
I consulted both the wide internet and my own British mother. Apparently nobody really knows and JK Rowling keeps dodging my calls again. Pick up the phone, Jo!
Then I noticed I had a fun Halloween cupcake kit sitting around that had pretty perfect cauldron-shaped cupcake aprons. I decided that chocolate cupcakes carved out into a cauldron shape would be the final solution. Is it Harry Potter-accurate? Who knows? Was it yummy? Yup.
The tiny Dobby figure in there is from the Harry Potter Mystery Minis collection. So cute.
Here are a few more geeky recipes from my archive, if you’re interested:
- Rustic honeyed chicken hand pies from Game of Thrones
- Gingerbread Wookiee cookies
- Harry Potter-inspired butterbeer cake
- Guardians of the Galaxy cake
- Harry Potter-inspired butterbeer
How about a few more Halloween recipes, too?
- Harry Potter-inspired pumpkin pasties (two ways!)
- Halloween pretzel kisses
- Frankenstein marshmallow pops
- Monster s’mores
I’m a Ravenclaw! Which house are you representing?
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 pre-made vanilla pudding
- gold edible glitter or glitter spray (like this)
- Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper or silicone liners (like these).
- Into a medium bowl, sift together cocoa powder, flour, baking powder, and salt, then set aside.
- In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Using a spoon or a small cookie cutter (like this), carve out a small hole in the top of each cupcake. Fill will pre-made pudding and spray or mix in edible glitter (like these).
- Wrap with cauldron cupcake aprons (if you have them) to serve.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!