These Melted Witch Cupcakes are a spooktacular treat that combines rich chocolatey flavors with a playful Halloween twist. Moist, tender cupcakes are topped with a gooey, vibrant green frosting that mimics a witch’s magical meltdown. Each bite delivers a perfect balance of sweetness and decadence, with a hint of vanilla and a satisfyingly smooth texture. Ready in under an hour, they’re a quick yet impressive dessert for any festive gathering.
The creamy frosting, paired with the soft crumb of the cupcake, creates a delightful contrast that’s both visually stunning and irresistibly tasty. With just 57 minutes from start to finish, these cupcakes are as fun to make as they are to devour. Perfect for parties or a cozy night in, they’ll cast a spell on everyone who tries them!
Ingredients for Melted Witch Cupcakes
- For the Cupcakes:
- 3 eggs
- ½ cup oil (vegetable or canola oil works well)
- ¾ cup milk (any type of milk will do)
- ½ cup sour cream (Greek yogurt can be used as a substitute)
- 2 teaspoons vanilla extract
- 15.25 ounces chocolate cake mix (any brand)
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- For the Frosting:
- 2 cups butter, softened (unsalted butter recommended)
- 2 ½ cups confectioners sugar (adjust to desired sweetness)
- 1 teaspoon vanilla extract
- 14 ounces marshmallow cream
- For the Green Ganache:
- 8 ounces white baking chocolate (chopped into small pieces for easier melting)
- ½ cup heavy cream
- Green food coloring (add 1-2 drops at a time until desired shade is achieved)
- Optional for Decoration:
- Black card stock paper (for witch boots)
- Black and white straws (cut in half for legs)
Step-by-Step Instructions for Melted Witch Cupcakes
- Preheat the Oven: Preheat your oven to 350℉. Line 2 cupcake pans with cupcake liners.
- Prepare the Cupcake Batter: In a large bowl, combine the eggs, oil, milk, sour cream, and vanilla extract. Mix thoroughly until everything is well combined.
- Add Cake Mix and Chocolate Chips: Stir in the chocolate cake mix until the batter is smooth. Gently fold in the chocolate chips to distribute them evenly.
- Fill and Bake: Fill each cupcake liner about 3/4 full with the batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Make the Frosting: In a mixing bowl, whip the softened butter on medium-high speed for 4-5 minutes, scraping the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Adjust the amount of powdered sugar to reach your desired frosting consistency. Mix in the vanilla extract and marshmallow cream until fully incorporated.
- Frost the Cupcakes: Pipe the frosting onto each cooled cupcake using a piping bag or a spatula.
- Prepare the Green Ganache: Place the chopped white chocolate in a heat-resistant bowl. In a small saucepan, heat the heavy cream until it just begins to boil. Remove from heat and pour over the white chocolate. Stir until the chocolate is completely melted and smooth. Add green food coloring, 1-2 drops at a time, until you achieve the desired color.
- Drizzle the Ganache: Drizzle the green ganache over the frosted cupcakes. Allow it to set slightly.
- Decorate: Glue witch boots made from black card stock to the straw halves. Insert two legs into each cupcake with the boots facing outward.
Spooky Serving Suggestions
These Melted Witch Cupcakes are perfect for Halloween parties or themed gatherings! Serve them on a dark platter with edible glitter or black sprinkles for an extra eerie touch. Pair them with a witch’s brew punch or hot apple cider to complete the spooky vibe. For a fun twist, add green candy eyes or chocolate spider decorations to the cupcakes for a playful, creepy effect.
Storage and Freshness Tips
Store your cupcakes in an airtight container at room temperature for up to 2 days. If you’ve already added the ganache and witch legs, keep them in the fridge to prevent the frosting from softening. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw at room temperature before decorating and serving.
Time-Saving Hacks
Short on time? Use a pre-made frosting instead of making it from scratch, and add a dollop of marshmallow creme for that signature flavor. For the ganache, microwave the heavy cream and white chocolate in 30-second intervals, stirring in between, to speed up the melting process. You can also pre-cut the witch legs and boots the night before to save time on assembly.
Recipe Variations to Try
Switch up the flavors by using a vanilla or red velvet cake mix instead of chocolate. For a nutty twist, replace the chocolate chips with chopped pecans or walnuts. If you’re not a fan of white chocolate, try making the ganache with dark or milk chocolate for a richer flavor. You can also experiment with different food coloring shades, like purple or orange, to match your Halloween theme.
Equipment You’ll Need
To make these cupcakes, you’ll need a stand mixer or hand mixer for the frosting, a piping bag with a star tip for decorating, and a small saucepan for the ganache. Don’t forget a toothpick to test the cupcakes for doneness and a heat-resistant bowl for melting the chocolate. If you’re making the witch legs, scissors and black card stock paper are essential for crafting the boots.
Melted Witch Cupcakes
Ingredients
Cupcake Ingredients
- 3 eggs
- ½ cup oil
- ¾ cup milk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 15.25 ounces chocolate cake mix
- 1 cup chocolate chips
Frosting
- 2 cups butter, softened
- 2 ½ cups confectioners sugar
- 1 teaspoon vanilla extract
- 14 ounces marshmallow cream
Green Ganache
- 8 ounces white baking chocolate
- ½ cup heavy cream
- green food coloring amount determined on preferred color
Instructions
- Preheat oven to 350℉ and line 2 pans with cupcake liners.
- In a large bowl, add the eggs, oil, milk, sour cream and vanilla extract and mix until thoroughly combined.
- Add in the cake mix and stir until smooth. Fold in chocolate chips.
- Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean.
- Whip the butter on medium high for a good 4-5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low, and slowly add the powdered sugar. You can add more or less powdered sugar depending on how thick you want your icing. Once the powdered sugar is all incorporated, add in vanilla extract and marshmallow creme.
- Pipe frosting onto each cupcake.
- Break the white chocolate into small pieces and place in a heat-resistant bowl.
- In a small saucepan, heat the heavy cream until just boiling, then remove from heat and pour over white chocolate.
- Mix thoroughly until white chocolate is completely melted.
- Add green food coloring, 1-2 drops at a time, until the white chocolate reaches your desired color of green. Drizzle ganache over frosting.
- Glue witch boots to the straw halves, and stick two legs into each cupcake with the boots facing out. (We used black card stock paper to make witch boots, and black and white straws cut in half for the legs).