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Witch’s Cauldron Pudding Cups

Dive into the magic of Witch’s Cauldron Pudding Cups — a rich, velvety chocolate pudding layered with crunchy cookie crumbs, fluffy whipped cream, and spooky toppings like gummy worms and candy eyes. Perfect for Halloween parties or themed dessert nights, these mini cauldrons are as fun to make as they are to eat!
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Prep Time 25 minutes
Chilling time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 450 kcal

Ingredients
  

Chocolate Pudding Base:

  • 4 cups whole milk or 3 cups milk + 1 cup heavy cream
  • ½ cup granulated sugar
  • ⅓ cup Dutch-process cocoa powder
  • ¼ cup cornstarch
  • 1 tsp sea salt
  • 4 oz bittersweet chocolate 60–70%, finely chopped
  • 2 large egg yolks optional, for richness
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Crunch Layer (choose one):

  • 1½ cups crushed Oreo cookies
  • OR 1½ cups toasted panko mixed with 3 tbsp browned butter
  • OR 1½ cups toasted chopped hazelnuts or almonds

Whipped Topping:

  • 1½ cups heavy cream cold
  • 2 –3 tbsp powdered sugar
  • ½ tsp vanilla extract

Toppings (optional but fun):

  • Gummy worms
  • Candy eyes
  • Black sanding sugar
  • Popping candy
  • Orange sprinkles or candy corn

Instructions
 

Step 1: Prepare the dry mix

  • In a bowl, whisk together sugar, cocoa powder, cornstarch, and salt until well combined.

Step 2: Heat the milk

  • In a medium saucepan, warm the milk over medium heat until steaming (do not boil). Add ½ cup of the hot milk to the dry mix, whisking into a smooth paste.

Step 3: Thicken the pudding

  • Pour the mixture back into the saucepan. Whisk continuously over medium heat until the pudding thickens (about 3–6 minutes).

Step 4: Enrich the base

  • If using egg yolks, temper them by whisking in a little hot pudding, then return to the pan. Stir constantly for 1 minute more.

Step 5: Finish the pudding

  • Remove from heat. Stir in chopped chocolate, butter, and vanilla until glossy and smooth. Cover with plastic wrap (touching the surface) and chill for at least 1 hour.

Step 6: Make the crunch layer & whipped cream

  • Crush cookies or toast nuts for the crunch layer. For whipped cream, whisk heavy cream, powdered sugar, and vanilla until soft peaks form.

Step 7: Assemble the cauldrons

  • Add a spoonful of crunch layer into each cup. Fill ¾ full with pudding. Top with whipped cream and decorate with spooky toppings like gummy worms or candy eyes.

Step 8: Chill & serve

  • Refrigerate until ready to serve. Best served cold with a sprinkle of Halloween magic!

Notes

  • Storage: Keep pudding cups covered in the fridge for up to 3 days. Add toppings just before serving to keep them fresh.
  • Vegan Option: Use coconut milk and vegan butter; skip the egg yolks.
  • Gluten-Free Option: Use gluten-free cookies or toasted nuts for the crunch layer.
  • Make Ahead: The pudding can be made 2–3 days ahead and assembled on the day of serving.
  • Presentation Tip: Serve in mini black ramekins or clear glasses for a true “cauldron” look.