Cauldron Cupcakes

When recently engaging in a Harry Potter movie marathon (7:10am to 1am, thank you very much) with some friends, I’d wanted to make these cupcakes but knew we had to pace ourselves food-wise if we were to make it through.

But the idea was so cute that I couldn’t resist it for long… and when our across-the-hall-neighbour invited us to her “cupcake bake-off” birthday party, I couldn’t resist trying these out.

Basically what you do is turn a chocolate cupcake upside down, cut out the middle in a cone-shape with a knife (eat the leftovers!), dip the erstwhile top in chocolate, add chocolate-chip feet, drizzle chocolate around the opening and stick a chocolate handle in it, then fill with potion-like substance (white chocolate ganache, dyed any colour you like). Fuller explanation:

Filling

100g white chocolate, chopped

80ml cream

Food dye

  1. Bring the cream almost to a boil, then remove from heat and put in the chocolate.
  2. Leave for a few minutes then stir. If white chocolate lumps remain, return to heat briefly to get rid of them.
  3. Stir in the food dye.
  4. Leave in fridge to set.

Cake base

(makes 12)

100g plain flour

20g cocoa powder

140g white sugar, caster pref but not essential

1.5 tsp baking powder

pinch salt

40g unsalted butter, room temperature

120ml whole/semi-skimmed milk

1 egg

1/4 tsp vanilla extract

  1. Preheat the oven to 170oC / 325oF
  2. Beat with an electric mixer on slow speed the flour, cocoa, sugar, baking powder, salt, and butter, until everything is combined and of a sandy consistency.
  3. Whisk the milk, egg, vanilla together in a jug, then pour half into the flour mixture, beat to combine, and turn the mixer up to high to get rid of lumps.
  4. Turn the mixer down to a slower speed, and slowly pour in the remaining milk mixture.
  5. Mix until smooth, a couple of minutes (don’t over-mix)
  6. Grease and flour a cupcake tray – you won’t be using cases – and spoon in the mixture so 2/3 full.
  7. Bake for 20-25 minutes, or until the sponge bounces back when touched and a skewer in the centre comes out cleans.
  8. Leave to cool slightly in tray then turn out onto a wire rack to cool completely.

Chocolate Glaze

170g dark chocolate

57g butter

  1. Melt in a heatproof bowl on low-power setting in the microwave, stirring frequently.
  2. Once there are no lumps, leave to cool for a few minutes before using.

Assembly

  1. Turn the cupcakes upside down and cut out a cavity in the bottom.
  2. Dip the rounded part (normal top) into the chocolate glaze, then turn over and put in fridge to cool for 5 minutes.
  3. Put the remainder of the glaze in an icing bag or syringe. Grease something silicony and then pipe 12 “U” shapes to be the handles – measure the width of the cupcake so you know how big to make it! Put in the fridge to set.
  4. Press 3x chocolate chips evenly into the glaze so that it can stand, then leave in fridge for another 10 minutes or so.
  5. Fill the holes with the filling.
  6. Pipe the remaining glaze around the rim of each of the cauldrons, then press in the handles.
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4 thoughts on “Cauldron Cupcakes

    1. Thanks! You never know until you try baking… it wouldn’t be the same, but I guess you could also just buy chocolate cupcakes/fairy cakes and then do the rest of the steps yourself?

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