Cauldron Cookie Cups

A cookie cup with sprinkles on it, and a popeye candy stick sticking out of it.

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!

Course Dessert

Cuisine North American

Prep Time 20

Cook Time 10

Servings cookies

Calories 211kcal

Author Nina

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

US Customary - Metric

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.

Nutrition