Description
These Bleeding Black Halloween Cupcakes feature rich black cocoa chocolate cupcakes filled with a luscious red white chocolate ganache that mimics ‘bleeding’ when cut, all topped with intensely black chocolate buttercream frosting and festive Halloween sprinkles. Perfect for spooky celebrations, this recipe combines deep chocolate flavors with a dramatic and fun presentation.
Ingredients
Scale
Black Cupcakes
- 1 batch chocolate cake (substitute Dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if needed (Wilton or Americolor recommended)
Black Frosting
- 2 batches chocolate buttercream (substitute Dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if 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
- Prepare White Chocolate Filling: Heat 100 g heavy cream with 1 tsp rose water extract and a pinch of sea salt in a saucepan until steaming but not boiling. Remove from heat, add 240 g white chocolate chips, cover, and let sit for a few minutes. Stir until the white chocolate chips melt completely. Add red gel food coloring, then a drop or two of soft brown gel food coloring to achieve a blood-like red hue. Set aside to cool to room temperature.
- Make Black Cupcakes: Preheat the oven to 350°F (180°C). Line two cupcake trays with liners. Prepare chocolate cake batter substituting Dutch cocoa powder with black cocoa powder and adding a bit of black gel food coloring into the milk before mixing. Use a 4 tbsp (or ¼ cup) scoop to fill cupcake liners with batter. Bake for about 25 minutes, rotating trays halfway through. Check doneness with a toothpick. Let cupcakes cool 5-10 minutes in the tray, then remove. Repeat baking with any leftover batter.
- Prepare Black Frosting: While cupcakes bake and cool, prepare chocolate buttercream frosting substituting Dutch cocoa with black cocoa powder. Add black gel food coloring at the end of whisking to deepen the black color. Transfer frosting into a large piping bag fitted with a large open or closed star tip.
- Assemble Cupcakes: Once cupcakes are cool, carve out a cone- or funnel-shaped cavity from the center using a sharp knife. Fill the cavity with the room temperature white chocolate filling. Pipe the black frosting on top in a large swirl or desired style. Decorate with Halloween sprinkles. Warn guests that the cupcakes will ‘bleed’ to prevent staining.
Notes
- Rose water extract is optional; it adds a subtle floral flavor that contrasts with the red filling.
- You can substitute rose water with vanilla extract if preferred.
- Use good quality gel food colorings like Wilton or Americolor for best results.
- Ensure white chocolate filling is fully cooled before filling to avoid melting the frosting.
- Store cupcakes in a cool place to maintain the frosting consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
