Description
Sinister midnight-dark bleeding halloween black cupcakes deliver spine-chilling gothic dessert drama with dramatic crimson center oozing through rich ebony cake layers. Dark chocolate and raspberry sauce create haunting sweet indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) vegetable oil
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Coloring and Filling Ingredients:
- 1/4 cup black food coloring gel
- 1 cup (240 ml) raspberry or strawberry jam
- 1 cup (240 ml) heavy cream
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
- Red food coloring (optional, for frosting)
Instructions
- Prepare the oven at 350°F (175°C) and arrange cupcake liners in a standard muffin pan.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl, ensuring no lumps remain.
- Whisk oil, eggs, buttermilk, vanilla extract, and black food coloring in a separate bowl until thoroughly blended and dark midnight color is achieved.
- Gently fold wet ingredients into dry ingredients, stirring minimally to prevent overmixing. Distribute batter evenly, filling each liner approximately two-thirds full.
- Bake for 22-24 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without wet batter.
- Allow cupcakes to cool completely on a wire rack, which prevents soggy bottoms and ensures structural integrity.
- Whip heavy cream with powdered sugar and vanilla until stiff, glossy peaks form. Incorporate red food coloring for a blood-like aesthetic.
- Carefully remove a small core from each cooled cupcake and fill the cavity with vibrant raspberry or strawberry jam.
- Pipe or spread whipped cream frosting generously over jam-filled cupcakes, creating dramatic swirls and peaks.
- Chill briefly before serving to set frosting and enhance flavor complexity for a spine-chilling Halloween dessert.
Notes
- Achieve intense black color by using gel food coloring instead of liquid, which prevents altering batter consistency.
- Prevent dry cupcakes by not overmixing batter, which develops excess gluten and makes texture tough.
- Use room temperature ingredients like eggs and buttermilk to ensure smoother, more even cake batter and better rising.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, maintaining same measurement proportions.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 257 kcal
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg