Cauldron Cakes Recipe

Cauldron Cakes Recipe from The Wizarding World of Harry Potter at Universal Studios

Cauldron Cakes are chocolate cupcakes that have been dipped in chocolate,
filled with chocolate mousse, topped with chocolate fudge frosting,
and then garnished with white chocolate.
They are the perfect treat for both
Harry Potter fans and chocolate lovers alike!
You can find these delicious cupcakes at Honeydukes in
The Wizarding World of Harry Potter at Universal Studios
and now you can make them in your own home following this easy recipe.

*makes 20-24

20-24 chocolate cupcakes (from a cake mix or your recipe)
1 (3.4 ounces) box of chocolate instant pudding mix (or use Angel Delight if in the UK)
1 1/2 cups whole milk
1 (8 ounces) tub whipped topping (Cool Whip)
1 (16 ounces) bag chocolate chips or Wilton Cocoa Candy Melts
One tablespoon vegetable shortening or oil
One tub pre-made chocolate fudge frosting
a white chocolate candy bar or vanilla almond bark


Bake cupcakes according to package directions or follow the recipe. Let cool at least 4 hours or overnight. Set aside.
Mix box of pudding mix with milk. Set in the fridge for 5-10 minutes to set. Pour into a large bowl with whipped topping and stir well to combine. Place in the freezer for 15 minutes to chill.
Using a sharp knife, cut a circle in the top center of each cupcake. Pop-out the divot and discard (or give to the kids to eat). Do this for each cake. The hole is where the filling will be poured in later.
Melt chocolate chips (or Candy Melts) with a tablespoon of vegetable shortening in the chocolate melting pot (or in a saucepan on the stovetop, or a microwave-safe bowl). Pour some of the chocolate into a candy decorating bottle or Ziploc freezer bag and cut off a tiny corner.
Dip the bottom half of each cupcake into the pot of melted chocolate and place on a wax paper-lined baking sheet. With the candy bottle (or freezer bag), squeeze three dots of chocolate around the bottom of the cupcakes, these are the cauldron feet. Also, press a horseshoe shape onto the wax paper to be the cauldron handle. Make several layers so that it will be thick and sturdy. Set in the freezer for 10 minutes until chocolate is set.
Remove cupcakes from wax paper and place them on a plate. Fill a Ziploc freezer bag with the chocolate fudge frosting and cut off a 1/2 inch from one corner. Squeeze a thick line around the top of the cupcake for the cauldron rim. Do not fill the center hole.
Take a second freezer bag and fill it with the mousse mixture. Cut off a corner. Fill each center hole with the mousse, stopping just above the rim.
Take a chocolate handle and carefully insert it into the top of the cupcake.
Shave some of the white chocolate with a vegetable/potato peeler and garnish the tops of the mousse filling.
That’s it! You’re done!


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