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Chocolate Peanut Butter Cauldron Pops Recipe

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3.8 from 10 reviews

  • Author: Eve
  • Total Time: 45 minutes
  • Yield: 10 cupcakes
  • Diet: Low Fat

Description

These Hooty Marshmallow Chocolate Cupcakes are a delightful Halloween treat combining rich chocolate oat flour cupcakes topped with toasted marshmallow ‘owl eyes’ and candy decorations. Inspired by the sweetness of s’mores, these cupcakes are both adorable and delicious, perfect for festive celebrations with a fun, craft-free approach.

Ingredients

Dry Ingredients

  • ¾ cup whole grain oat flour
  • ¾ cup granulated sugar
  • ½ cup cocoa powder
  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt

Wet Ingredients

  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 ¼ cup nonfat Greek plain yogurt

Toppings

  • 10 marshmallows
  • 20 candy eyes
  • 10 pieces candy corn

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cupcakes.
  2. Mix Batter: In a large bowl, combine the oat flour, granulated sugar, cocoa powder, cornstarch, baking soda, and table salt. Stir well to evenly distribute the dry ingredients. Add the vanilla extract, egg whites, and nonfat Greek yogurt to the bowl, mixing thoroughly until the batter is smooth and free of lumps.
  3. Fill Cupcake Liners: Line a cupcake tin with 10 cupcake liners. Spoon the prepared batter evenly into each liner, filling about 2/3 full to allow room for rising during baking.
  4. Bake Cupcakes: Place the tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. This ensures the cupcakes are cooked through but remain moist.
  5. Cool Cupcakes: Remove the cupcakes from the oven and let them cool for 10 minutes in the tin before decorating to prevent melting the toppings.
  6. Preheat Broiler: Set your oven broiler to high heat in preparation for toasting the marshmallows on top of the cupcakes.
  7. Prepare Marshmallows: Cut each marshmallow in half horizontally to create two circular pieces for the owl’s eyes.
  8. Toast Marshmallows: Place a marshmallow half on top of each cupcake. Broil under the preheated broiler for 30 seconds to 1 minute, watching carefully to ensure the marshmallows toast lightly without burning.
  9. Add Eyes and Beak: Remove the cupcakes from the broiler. Use a knife to prick the center of each toasted marshmallow to create an indentation where two candy eyes can be gently pressed and positioned to stick. Finally, press a piece of candy corn into the cupcake just below the marshmallow eyes to serve as the owl’s beak, completing the cute owl face.

Notes

  • Watch the marshmallows closely while broiling to prevent burning—they toast very quickly.
  • Using oat flour adds a slightly sweet, nutty flavor while keeping the cupcakes moist and tender.
  • You can substitute regular flour if oat flour is unavailable, but oat flour maintains the intended texture and sweetness.
  • These cupcakes are low fat thanks to the use of egg whites and nonfat Greek yogurt instead of butter or oil.
  • For added Halloween fun, feel free to decorate with other candy pieces or edible markers to create different owl expressions.

Find it online: https://everecipes.com/chocolate-peanut-butter-cauldron-pops-recipe/