HARRY POTTER INSPIRED CAULDRON CAKES - SCARY GOOD Halloween Treats! DELICIOUS DEVIL'S FOOD CUPCAKES!

These SCARY DELICIOUS Harry Potter-inspired cauldron cakes will be the hit of your Halloween Party! Both kids and adults will want to take a bite out of these rich, chocolatey treats - and that's no trick! #harrypotter #halloweenrecipe #cauldroncakes #cupcakerecipe #devilsfoodcake @FunWithTheFabFork Ingredients: DEVIL'S FOOD CUPCAKES (Yields about 21-24 cakes) ¾ cup unsweetened Dutch-process cocoa powder ¾ cup hot water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 ¼ teaspoons coarse salt 1 ½ cups (3 sticks) unsalted butter 2 ¼ cups sugar 4 large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream, room temperature Preheat oven to 350 degrees. I would recommend not using paper liners for your baking pan, unless they are smooth-sided. The usual accordian style paper liners will leave ridges on your cauldron cakes. You can spray the pan and bake them without the paper liners for a better result. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Divide batter evenly among the baking pan cups, filling each to the top for a larger cauldron cake. Bake until a toothpick inserted in centers comes out clean, about 20-30 minutes, depending on your oven. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes must be completely cool before any decorating can be done or the glaze will melt. CHOCOLATE GLAZE (Yields enough for about 12 cakes - double if you are making the full recipe above) 6 ounces (1 cup) semi-sweet chocolate chips 4 tablespoons butter Use a double boiler, if you have one, or use a large-mouthed pot and a medium to large heat-safe bowl (large enough to fit snuggly in the pot). Place about 3-4 inches of water in the pot, but keep the water just low enough that it won't touch the bottom of the bowl. Bring the water to a good simmer. Melt the chocolate and butter together, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more. To assemble Using a cupcake corer or sharp knife, gently cut out a cavity in the bottom of the cupcake. Dip the top of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator. To make the cauldron feet, place the chocolate glaze into a piping bag with a fine tip. Make and fill in 3 small circles about the size of kidney beans on a sheet of parchment paper (I would recommend making a few extra, just in case). Place them in a triangular shape about an inch apart from each other. To make the cauldron handles, make two C-shaped designs on the parchment paper. Try not to make them too thin or they might break when you remove them from the parchment paper. Using your piping bag, take your cupcake which has already cooled and the glaze hardened and place it on the parchment paper. Turn it so that the hole is facing upward and pipe the glaze around the edge/rim of the cupcake. You want it to look like the lip of the cauldron. Ice in circles around the rim at least 3 times for best results. If you don't have a piping bag, you could use a knife to spread the glaze around the edge of the cupcake. Gently, place the parchment paper with the feet, handles, and cupcake into the refrigerator to allow the glaze to harden. Set aside your piping bag with extra glaze and keep at room temperature until the decorations are ready. Once all of the decorations have hardened (about an hour), remove from the refrigerator. Take your piping bag and squeeze a small amount of glaze onto the feet and also onto the sides of the cupcake where you want the handles to be. Place the cupcake on top of the feet, pushing down carefully as you "glue" the feet onto the bottom of the cake. Then, GENTLY remove the handles and place them on either side of the cupcake. Now for the final touch, use whipped cream or marshmallow creme/fluff to fill the cavity at the top of your cauldron cake. This gives the appearance of a bubbling brew. Recipe for Devil's Food Cupcake inspired by a recipe by Martha Stewart. Recipe for Cauldron Cake style and glaze inspired by and modified from Kristin Rosenau