Description
These Bleeding Black Halloween Cupcakes are a spooky and delicious treat perfect for Halloween celebrations. Featuring rich black chocolate cupcakes filled with a blood-like red white chocolate ganache and topped with smooth black chocolate buttercream, these cupcakes offer both dramatic presentation and intense flavor. The recipe uses black cocoa powder and gel food coloring to achieve the pitch-black color, while the white chocolate filling is tinted with red and brown gel colors for a realistic bleeding effect.
Ingredients
Scale
Black Cupcakes
- 1 batch chocolate cake (substitute dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring (e.g., Wilton or Americolor), as needed
Black Frosting
- 2 batches chocolate buttercream frosting (substitute dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring, as needed
Red White Chocolate Filling
- 240 g white chocolate chips
- 100 g heavy cream (about ½ cup)
- 1 tsp rose water extract
- Pinch sea salt
- Red gel food coloring (Wilton or Americolor)
- Soft brown gel food coloring (Wilton or Americolor)
Decorating
- Halloween sprinkles of your choice
Instructions
- Make the White Chocolate Filling: In a saucepan, heat 100 g heavy cream, 1 tsp rose water extract, and a pinch of sea salt until steaming but not boiling. Remove from heat and add 240 g white chocolate chips. Cover and let sit for a few minutes, then stir until the chocolate fully melts in the residual heat. Add red gel food coloring drops, then 1-2 drops of brown gel food coloring to deepen the red to a blood-like color. Set aside to cool to room temperature.
- Prepare Black Cupcake Batter: Preheat oven to 350°F (180°C). Place cupcake liners in two cupcake trays. Prepare the chocolate cake batter, substituting dutch cocoa powder with black cocoa powder. Add a little black gel food coloring to the milk before mixing it into the batter for enhanced color.
- Bake the Cupcakes: Using a ¼ cup (4 tbsp) cookie scoop, portion batter into liners. Bake for about 25 minutes, rotating trays once halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes before removing from trays. Repeat with any leftover batter.
- Make the Black Frosting: While cupcakes bake and cool, prepare the chocolate buttercream frosting, substituting dutch cocoa powder with black cocoa powder. Add black gel food coloring drops at the end of whisking if needed. Fill a piping bag fitted with a large star tip with the frosting.
- Assemble the Cupcakes: Once cupcakes are completely cool, carve out a cone or funnel-shaped piece from the center using a sharp knife. Fill the hollow center with the room-temperature red white chocolate ganache. Pipe the black frosting on top in a swirl or style of your choice. Decorate with Halloween sprinkles. Warn guests about the bleeding effect to avoid staining.
Notes
- Rose water extract is optional and adds a subtle floral flavor to complement the blood-like filling.
- You can substitute rose water extract with vanilla extract if preferred.
- Ensure white chocolate filling is cooled before filling cupcakes to prevent melting the cake.
- Use gel food coloring for better color saturation without altering the texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
