Description
Delight in these spooky Cauldron Cookie Cups crafted with rich Devil’s Food cake mix cookies filled with creamy green buttercream frosting and adorned with festive Halloween decorations. Perfect for parties and themed gatherings, these mini treats combine soft baked cookie cups and luscious frosting to create a bubbling potion effect.
Ingredients
Scale
Cookies
- 1 (15.25 ounce) box Devil’s Food cake mix
- 2 large eggs
- 1/2 cup canola or vegetable oil
- Black food coloring (optional)
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-3 tablespoons milk
- Green food coloring
Decorations
- Round green sprinkles
- Halloween sprinkles
- Candy eyeballs
- Pretzel sticks
Instructions
- Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit and lightly grease three 12-count mini muffin pans to prevent sticking.
- Mix cookie dough: In a large bowl, combine the Devil’s Food cake mix, eggs, canola or vegetable oil, and black food coloring if using. Stir until the mixture is well blended into a uniform dough.
- Shape dough in pans: Scoop about 1/2 tablespoon of dough per muffin cup and place it in the prepared mini muffin pans. Flatten each dough ball gently using your fingers to form small discs.
- Bake cookie cups: Bake for 10 minutes or until the edges are set. Remove the pans from the oven and while the cookies are still warm, press an indentation into each cookie using the back of a 1 tablespoon measuring spoon to create the cup shape. Let them cool completely in the pans.
- Make buttercream frosting: While cookie cups cool, beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating continuously until smooth. Add milk one tablespoon at a time until the frosting is pipeable and smooth. Stir in green food coloring until the desired shade is reached.
- Fill cookie cups: Once cookie cups have cooled, pipe the green buttercream frosting into each indentation to resemble bubbling potions.
- Decorate: Garnish each filled cookie cup with green sprinkles, candy eyeballs, and Halloween sprinkles. Break pretzel sticks in half and insert one half into each cookie cup to serve as a stir stick.
- Serve and enjoy: Serve immediately and enjoy your festive Halloween treats!
Notes
- Store cookie cups in an airtight container at room temperature for 3-4 days or refrigerate for up to one week to maintain freshness.
- The undecorated cookie cups can be frozen for up to three months; thaw completely before frosting and decorating.
- If black food coloring is unavailable, you can omit it; the cookies will have a classic chocolate color instead.
- Adjust the milk in the frosting as needed to achieve the perfect piping consistency.
- Use mini muffin pans for appropriately sized cookie cups as larger pans will change baking times and sizes.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
