Description
These gory-chic cupcakes are a Halloween showstopper—moist double chocolate cakes topped with red-tinted brainy buttercream and a sticky “blood” drizzle. Rich in flavor and spooky in style, they’re as fun to make as they are to devour.
Ingredients
Wet:
6 tbsp water
6 tbsp milk
2 tsp instant coffee
240 g sugar
2 eggs
100 ml neutral oil
1/2 tsp salt
1 tsp vanilla
Dry:
160 g flour
50 g cocoa powder (Dutch processed)
1 tsp baking powder
1/2 tsp baking soda
Frosting:
300 g butter (room temp)
150 g icing sugar
1/4 tsp salt
1 tsp vanilla
Red + tiny bit of black food coloring
Blood Drip:
4 tbsp honey or seedless jam
Red food coloring
Instructions
Preheat oven to 350°F. Line 24 muffin cups.
Mix wet ingredients in a bowl.
Sift and add dry ingredients. Mix until smooth.
Fill liners 3/4 full. Bake 15–18 min. Cool completely.
Beat butter, sugar, salt, and vanilla for frosting. Add color to get a fleshy brain shade.
Pipe frosting in zig-zag loops for brain texture.
Mix honey/jam with food coloring and drizzle as “blood.”
Optional: Add chocolate chips to batter or use raspberry extract in frosting.
Tips
Don’t chill filled piping bags—metal tips can clog.
Use jam for a fruitier “blood” with real seeds.
- Cook Time: 15–18 min
- Category: Dessert
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 15g
- Carbohydrates: 34g
- Protein: 3g