# Components:
→ Cookie Cups
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 cup unsweetened cocoa powder
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
→ Decorations & Filling
09 - 1 cup dark chocolate chips or melting chocolate
10 - 1/2 cup colored frosting or icing (green or purple recommended)
11 - 1 cup assorted small candies, such as mini M&Ms, candy pearls, or sprinkles
12 - 12 black licorice laces (for handles, optional)
13 - Edible glitter or shimmer powder (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line with paper liners.
02 - In a large mixing bowl, cream unsalted butter with granulated sugar until pale and fluffy. Incorporate the egg and vanilla extract until fully blended.
03 - In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined.
04 - Divide dough evenly into 12 portions. Shape each into a ball, then press into the base and up the sides of each muffin cup to form a well for filling.
05 - Bake for 13 to 15 minutes, or until set. If the centers puff, gently press down with a spoon immediately after removing from the oven. Cool completely in the pan.
06 - Melt chocolate chips in a microwave or over a double boiler until smooth. Brush or spoon melted chocolate inside each cooled cookie cup to create a cauldron interior. Allow to set until firm.
07 - Pipe or spoon colored frosting into each cup. Top generously with assorted candies to mimic bubbling potions, finishing with edible glitter if desired.
08 - For a whimsical touch, insert a curved piece of black licorice onto either side of each cup to form a handle, anchoring gently into the rim.
09 - Arrange cauldron cups on a platter and serve at room temperature.
