These cauldron cookie cups tastes just like bite size brownies! Green tinted buttercream is piped into the center of the cookie cups. Decorate with sprinkles to mimic bubbles and a candy stick to look like a spoon. Such a fun treat for Halloween!
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🎃Cookies for Halloween
I love brownies, and while these cauldron cookie cups are technically not brownies, they so remind me of bite size brownies. The cookie cups are a simple cookie dough recipe that comes together in minutes.
The cookie cups are filled with buttercream that I dyed with neon green gel food colouring. A regular green dye would work too. I added sprinkles of various sizes to look like bubbles. I found some star confetti sprinkles and think they were a great addition.
To finish these off, I added a Popeye candy stick to each cup. This made them look like the was a large stirring spoon in the cauldron. I love how these turned out. They would be so fun to make with children too!
🥘Ingredients
Ingredient Notes
- Unsalted butter - Salted butter can be substituted. Omit the extra salt in the recipe.
- Heavy cream - Can be substituted with milk.
- Brown sugar - I used light brown sugar in this recipe. Dark brown sugar can be used as well.
- Gel food colouring - I used neon green food colouring. If you can't find it, use a regular green food colouring.
- Sprinkles - Use a variety of different size circle sprinkles. All in a similar green colour of your buttercream frosting.
🔪Instructions
Chocolate Cookie Cups
In a medium sized bowl, whisk flour, cocoa powder, baking soda, cornstarch, and salt together. Set aside.
Mix butter, granulated sugar, and brown sugar together in a large bowl until well combined, about 3 minutes of mixing. Add egg and vanilla, and mix until combined. Scrape down the sides of the bowl as needed. Add the dry ingredients and mix until everything is combined.
Form dough into 1 inch balls and place each one in a greased mini muffin pan. Use your thumb to press the center down to make a slight indention. This is where you will add the buttercream filling later.
Bake at 350°F (180°C) for 7-9 minutes, or until the centers are a touch underdone. Don't overbake. The cookies will cook more as they sit at room temperature.
Buttercream Filling
Add butter and powdered sugar to a large bowl and mix until combined. Then add vanilla, salt and mix. Add a bit of heavy whipping cream at a time until the buttercream gets to a piping consistency. Mix in food colouring until the buttercream is fully coloured.
Pipe or spoon about 1 tablespoon buttercream into the centers of each cookie cup. Add sprinkles and a candy stick to each one. Store leftovers in an airtight container at room temperature.
✔️Expert Tips
- Grease your mini muffin pan thoroughly. We don't want the cookies to stick.
- Let the cookie cups cool completely. The buttercream would melt if added to warm cookies.
- Salted butter can be substituted for unsalted butter in this recipe. Omit the extra salt additions.
- I recommend using gel or oil based food colouring. Liquid food colouring doesn't give a strong colour to buttercream fillings.
- You can make the buttercream the day before. Just give it a good mix before working with it the next day.
💭FAQs
A cookie cup is a delicious cross between a cookie and a tart. The cookie is baked into a cup shape, and then filled with buttercream, cheesecake, and more.
You can freeze them before adding the sprinkles and other decorations. Flash freeze them on a cookie sheet, then transfer to an airtight container or freezer bag to freeze them up to 3 months.
🔖Related Recipes
📋 Recipe
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Cauldron Cookie Cups
Ingredients
Chocolate Cookie Cups
- 1¼ cups all purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- 6 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
Buttercream Frosting
- ½ cup unsalted butter room temperature
- 1½ cups powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1-2 tablespoons heavy whipping cream
- 1 drop neon green gel food colouring
- ½ cup various sprinkles
- 9 Popeye candy sticks break in half to make 18
Instructions
Chocolate Cookie Cups
- Preheat the oven to 350°F (180°C). Grease a 24 count mini muffin pan. This recipe makes 15-18 cookie cups.
- In a medium sized bowl, whisk flour, cocoa powder, baking soda, cornstarch, and salt together. Set aside.
- Mix butter, granulated sugar, and brown sugar together in a large bowl until well combined, about 3 minutes of mixing.
- Add egg and vanilla, and mix until combined. Scrape down the sides of the bowl as needed. Add the dry ingredients and mix until everything is combined.
- Form dough into 1 inch balls and place each one in the prepared mini muffin pan. Use your thumb to press the center down to make a slight indention. This is where you will add the buttercream filling later.
- Bake for 7-9 minutes, or until the centers are a touch underdone. Don't overbake. The cookies will cook more as they sit at room temperature.
- Use a tablespoon or the end of a wooden spoon to press the centers down to fit buttercream in it. Let cool for 15 minutes in the muffin pan, then remove to a cooling rack to cool completely.
Buttercream Filling
- Add butter and powdered sugar to a large bowl and mix until combined. Add vanilla, salt and mix.
- Add a bit of heavy whipping cream at a time until the buttercream gets to a piping consistency. Add food colouring and mix until the buttercream is fully coloured.
- Pipe or spoon about 1 tablespoon buttercream into the centers of each cookie cup. Add sprinkles and a candy stick to each one. Store leftovers in an airtight container at room temperature.
Notes
- Grease your mini muffin pan thoroughly. We don't want the cookies to stick.
- Let the cookie cups cool completely. The buttercream would melt if added to warm cookies.
- Salted butter can be substituted for unsalted butter in this recipe. Omit the extra salt additions.
- I recommend using gel or oil based food colouring. Liquid food colouring doesn't give a strong colour to buttercream fillings.
- You can make the buttercream the day before. Just give it a good mix before working with it the next day.
Did you try this recipe? Comment below to let me know ☺️