Romilda Vane’s Spiked Cauldron Cakes

Romilda Vane's Spiked Cauldron Cakes

Fiona McTaggart
Have you ever wanted to take a leaf out of Romilda Vane’s book and sneak a little Amortentia to someone in your life? While I can’t guarantee these cauldron cakes will send anyone to Slughorn’s office for an ill-fated cure, your crush may just love them so much they’ll snog you anyway.
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Desserts
Servings 12 cauldrons



  • 3/4 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 2 egg large
  • 1 1/2 cups milk
  • 3 Tbsp. canola oil
  • 1 tsp. vanilla extract


  • 1 cup chocolate dark
  • 1/2 cup heavy cream


  • 8 oz. cream cheese
  • 1/2 cup butter unsalted
  • 5 drops food coloring red
  • 4 Tbsp. cinnamon whisky
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar


  • 1/3 cup dark chocolate
  • sprinkles red (optional)



  • Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners and set aside.
  • In one bowl, mix together cocoa powder, flour, sugar, baking soda, baking powder, and salt.
  • Mix in eggs, milk, canola oil, and vanilla extract.
  • Divide batter evenly among muffin cups and bake for 20 minutes or until a toothpick comes out clean.
  • Remove muffins from tins and allow to cool completely on a wire rack.


  • Line a baking sheet with parchment paper. Take ⅓ cup dark chocolate and place it in a microwavable bowl. Melt in 30-second increments until smooth.
  • Use a spoon or piping bag to create 24 U-shapes for cauldron handles on the parchment. Then, create 35 small dots of chocolate on the parchment for the feet of the cauldron.


  • Combine the cream cheese, butter, cinnamon whisky, vanilla, and powdered sugar in a mixer. Add powdered sugar if necessary. Add five drops of red food coloring and mix well.
  • Transfer the pink filling to a Ziploc bag or piping bag and set aside.


  • Heat the heavy cream until it is almost at a boil. Pour cream over the remaining 1 cup of the dark chocolate and let sit for five minutes. Whisk ganache until smooth.
  • Begin assembly immediately.


  • Remove the paper lining from the cooled cupcakes. Turn upside down and use a knife to cut out a hollow in the bottom of each cupcake.
  • Dip cupcake tops in the warm ganache. Press three chocolate dots (cauldron feet) to the bottom and set aside to cool.
  • Add two handles to each cauldron when the ganache is partially cooled but not set. Allow the whole thing to set until it’s hard to the touch.
  • Pipe filling into each cupcake cavity. Top with red sprinkles.
  • Transfer remaining ganache into a piping bag. Snip off the tip of the bag and pipe a circle of thick ganache around the lip of each cauldron, creating a rim around the pink icing.


  • Inspired by the Cauldron Cake recipe by Pastry Affair.
  • If you’re finding some of the ganache won’t melt, place it in the microwave or on a double boiler until smooth.

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