Preheat oven to 350°F (175°C) and spray cupcake pans. Combine cake mix, eggs, oil, and water as directed. Mix until smooth, pour into molds, fill 2/3 full, and bake for 18-22 minutes until toothpick comes out clean. Cool completely in pan.

Remove cooled cupcakes from pan, turn upside-down, and cut a hole in the bottom of each to create a cavity. Scoop out some crumb and set hollowed cupcakes aside.

Melt 1 cup of chocolate chips over low heat, stir constantly. Beat room temperature butter until fluffy. Gradually add powdered sugar and mix well. Pour in melted chocolate and vanilla, beat until creamy.

Melt remaining chocolate chips. Dip the bottom half of hollowed cupcakes into melted chocolate, ensuring even coating, and let set on wax paper.

Melt additional chocolate chips, pipe out handles on wax paper, and freeze for 10-15 minutes until hardened.

Once chocolate coating sets, frost the tops of cupcakes with dark chocolate frosting using a piping bag.

Attach chilled chocolate handles to the sides of each cupcake, secure them in frosting, and display on a platter. Enjoy your magical Cauldron Cakes!