Need a fun Halloween treat that looks impressive but takes shortcut smarts? These cauldron cookies start with a cake mix, bake into mini “pots,” and get topped with bright green buttercream, sprinkles, and a pretzel “stirring stick.” They come together fast in one bowl and one pan for maximum spooky-cute payoff.
Don’t miss our garlic parmesan crockpot chicken and potatoes easy cozy dinner.
Table of Contents
Why You Will Love It
- Minimal prep with pantry staples and a boxed cake mix
- Kid-approved decorating that doubles as a party activity
- Perfect for make-ahead or freeze-and-finish later
- Consistent results with clear visual cues and baking times
- Flexible toppings and colors for any Halloween vibe
Ingredients You Will Need
- Devil’s Food cake mix: gives rich chocolate flavor and a foolproof cookie base.
- Eggs: bind and add moisture for a soft, chewy center.
- Oil: keeps cookies tender and helps them form sturdy “cauldrons.”
- Black food coloring: deepens the dough color for a cauldron look.
- Unsalted butter: creamy base for pipeable buttercream that holds shape.
- Powdered sugar: sweetens and thickens frosting for clean swirls.
- Vanilla extract: rounds out flavor. Use alcohol-free vanilla for a no-alcohol option.
- Salt: balances sweetness so frosting tastes grown-up, not cloying.
- Milk: thins frosting to a smooth, pipeable consistency.
- Green food coloring: creates that “bubbling potion” hue.
- Sprinkles and candy eyeballs: instant texture and Halloween character.
- Pretzel sticks: the cutest edible “stir sticks.”
Substitutions & Add-Ins
- Gluten-friendly: use a certified gluten-free chocolate cake mix.
- Dairy-free: swap vegan butter and unsweetened plant milk in frosting.
- Color swaps: try neon purple or slime-green dough instead of black.
- Flavor twists: add 1 teaspoon peppermint emulsion or orange bakery emulsion to the frosting.
- Toppings: mini marshmallows or chopped gummy worms make “foam” and “ingredients.”
- Less sweet: add 2 tablespoons cocoa powder to the frosting for a darker, less sweet finish.
Step-by-Step Instructions
- Preheat and prep: Heat oven to 350°F. Lightly grease three 12-cup mini muffin pans or line with mini paper cups.
- Mix the dough: In a large bowl, whisk eggs and oil. Add Devil’s Food cake mix and stir until a thick dough forms. Add a few drops of black gel coloring if using.
- Portion: Scoop about 1/2 tablespoon dough into each mini muffin cup. Press gently to flatten so the tops bake level.
- Bake: Bake 8 to 10 minutes until edges look set and tops lose their wet shine. Do not overbake to keep centers soft.
- Create “cauldrons”: Cool 2 minutes, then use the rounded end of a wooden spoon to press a shallow well into each cookie cup. Transfer to a rack to cool fully.
- Make frosting: Beat softened butter until creamy. Gradually mix in powdered sugar, alcohol-free vanilla, and salt. Add milk 1 tablespoon at a time until smooth and pipeable. Tint bright green.
- Pipe the potion: Fit a piping bag with a round or open-star tip. Pipe a generous swirl into each well so it looks like bubbling liquid.
- Decorate: Add green and Halloween sprinkles, place candy eyeballs, and finish with a halved pretzel stick as the “stirrer.”
Tips for Perfect Results
- Press dough flat in the pan so cookie cups do not dome.
- Make the center well while cookies are warm for clean edges.
- Frosting should hold soft peaks and pipe without sagging.
- For deep-black dough, start with Devil’s Food and add black gel sparingly.
- Let cookies cool completely before frosting to prevent melting.
- Decorate just before serving for the crispest pretzels.
- Use alcohol-free vanilla to keep the recipe alcohol-free.
Serving Ideas & Variations
- Party platter: arrange cookies with gummy worms and extra sprinkles for a “witch lab.”
- Spooky-cute bar: set out bowls of eyeballs, bones, and star sprinkles so guests can decorate.
- Flavor paths: mint-green potion, citrus-lime potion, or cocoa-fudge frosting for darker “brew.”
- Kid projects: let kids add eyeballs and “stir sticks” as a craft-meets-treat station.
Storage, Freezing & Reheating
- Room temp: store decorated cookies in an airtight container up to 3 to 5 days. Separate layers with parchment to protect decorations. Buttercream Parties
- Freeze: freeze undecorated cups up to 3 months. Decorated cookies also freeze well once frosting is firm and dry to the touch. Wrap airtight with parchment between layers. Thaw in the container at room temp. The Frosted Kitchen+1
- Make ahead: bake cups 1 to 2 days ahead and frost the day of serving for best crunch on pretzels.
Recipe FAQs
Can I make cauldron cookies with a cake mix?
Yes. Using Devil’s Food cake mix plus eggs and oil makes a sturdy, chewy base that bakes perfectly in mini muffin pans for cookie cups. Semi Homemade Kitchen
How do I get a really dark cauldron color?
Start with Devil’s Food and add a small amount of black gel food coloring to deepen the shade without affecting texture. Semi Homemade Kitchen+1
Can I freeze decorated cauldron cookies?
You can. Once the frosting has crusted or fully set, freeze in airtight layers with parchment for up to 3 months. Thaw in the closed container at room temp. The Frosted Kitchen+1
How far in advance can I make them?
Buttercream-decorated sugar cookies keep at room temp for about 3 to 5 days in an airtight container. For longer storage, freeze and thaw as directed. Buttercream Parties
Conclusion
These cauldron cookies bring big Halloween energy with minimal effort. The cake-mix base keeps things easy, while the bright green buttercream and candy eyeballs make every bite festive. They work for parties, school events, and make-ahead trays because they freeze well and decorate fast. If you try them, leave a comment and a star rating so others can find this recipe. Share your spooky creations on Pinterest or Facebook. Question for you: what color will your “potion” be this year?
Cauldron Cookies: Easy Halloween Cookie Cups That Bubble
Ingredients
Cookies
- 1 box (15.25 oz) Devil’s Food cake mix
- 2 large eggs
- 0.5 cup canola or vegetable oil
- black food coloring optional
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract use alcohol-free
- 0.5 teaspoon salt
- 1-3 tablespoons milk
- green food coloring
Decorations
- round green sprinkles
- Halloween sprinkles
- candy eyeballs
- pretzel sticks
Instructions
- Preheat oven to 350°F (175°C) and lightly grease three 12-cup mini muffin pans.
- Whisk eggs and oil in a large bowl.
- Add cake mix and stir into a thick dough. Tint with black gel if using.
- Scoop 1/2 tablespoon dough into each mini muffin cup and press gently to flatten.
- Bake 8 to 10 minutes until edges are set and tops are no longer shiny.
- Cool 2 minutes, then press a shallow well into each cookie with a spoon handle. Cool completely.
- Beat butter until creamy. Mix in powdered sugar, vanilla, and salt. Add milk as needed for smooth, pipeable frosting. Tint bright green.
- Pipe frosting into each cookie cup, then decorate with sprinkles and candy eyeballs. Add halved pretzel sticks as “stirrers.”
