Cauldron Cookies: Easy Halloween Cookie Cups That Bubble
These spooky Cauldron Cookies are devilishly delightful! Made from a Devil’s Food cake mix, each mini cookie cup bubbles over with green buttercream frosting, colorful Halloween sprinkles, and playful candy eyeballs. Perfect for parties and easy to prep ahead!
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.”
Notes
Use alcohol-free vanilla to keep the recipe alcohol-free.
For darker dough, add black gel food coloring sparingly.
Store airtight at room temp 3 to 5 days or freeze up to 3 months. Thaw in the container.