Description
These Sinister and Stunning Bleeding Halloween Black Cupcakes are a perfect spooky treat for your Halloween celebrations. Featuring moist, dark chocolate cupcakes dyed black and filled with a vibrant raspberry filling that oozes out like blood, they are both delicious and visually striking. Topped with rich black cocoa buttercream frosting, these cupcakes combine intense chocolate flavor with a tart berry surprise to thrill and chill your guests.
Ingredients
Scale
Cupcake Batter
- 1 cup (125g) all-purpose flour
- ½ cup (45g) dark cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- ½ cup (120ml) buttermilk
- ½ cup (120ml) hot coffee
- 1 tsp vanilla extract
- Black gel food coloring (optional)
Raspberry Filling
- 1 cup (120g) fresh or frozen raspberries
- 3 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Black Cocoa Buttercream Frosting
- 1 cup (225g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar
- ½ cup (45g) dark cocoa powder
- 2–4 tbsp heavy cream or milk
- Black gel food coloring
Instructions
- Prepare Raspberry Filling: In a saucepan, combine the raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes. Stir in the cornstarch slurry and cook for an additional 1 minute until thickened. Remove from heat and let it cool completely before using.
- Make Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together all-purpose flour, dark cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, combine granulated sugar, vegetable oil, eggs, buttermilk, hot coffee, vanilla extract, and black gel food coloring (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake Cupcakes: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- Prepare Black Cocoa Buttercream Frosting: In a large bowl, beat the softened unsalted butter until smooth and creamy. Add dark cocoa powder and powdered sugar gradually, mixing well after each addition. Add heavy cream or milk one tablespoon at a time until the desired consistency is reached. Mix in black gel food coloring until the frosting is a deep black shade.
- Fill Cupcakes: Using an apple corer or a small knife, carefully remove the center of each cooled cupcake, creating a cavity. Pipe or spoon the cooled raspberry filling into each hole, then replace the top piece of cupcake removed for a seamless look.
- Frost and Decorate: Frost each cupcake generously with the black cocoa buttercream. For a spooky finishing touch, garnish with red gel food coloring to simulate dripping blood, candy knives, or Halloween-themed sprinkles as desired.
Notes
- Ensure the raspberry filling is completely cooled before filling the cupcakes to prevent sogginess.
- Black gel food coloring provides better coloring without thinning the batter or frosting.
- You can substitute fresh raspberries with frozen ones, just thaw and drain excess liquid before cooking.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder if available.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
