Description
Dark chocolate cupcakes dripping with sinister style embody Halloween’s wickedly delicious spirit. Blood-red raspberry filling and midnight-black frosting create a spine-chilling dessert you’ll crave long after the haunting season ends.
Ingredients
Scale
Black Cupcake Base:
- 1 batch chocolate cake mix
- Black cocoa powder
- Black gel food coloring (Wilton or Americolor)
Red White Chocolate Filling:
- 240 grams (8.5 ounces) white chocolate chips
- 100 grams (1/2 cup) heavy cream
- 1 teaspoon rose water extract
- 1 pinch sea salt
- Red gel food coloring (Wilton or Americolor)
- Soft brown gel food coloring (Wilton or Americolor)
Frosting and Decoration:
- 2 batches chocolate buttercream
- Black cocoa powder
- Extra black gel food coloring (if needed)
- Halloween sprinkles of your choice
Instructions
- Craft the viscous white chocolate filling by gently heating cream, rose water extract, and salt until steaming. Allow white chocolate chips to melt completely when covered, then stir until silky smooth.
- Infuse the mixture with deep red and subtle brown gel food coloring to achieve a blood-like appearance. Set aside and let cool to room temperature.
- Heat oven to 350°F. Prepare cupcake trays with dark liners. Transform standard chocolate batter by incorporating black cocoa powder and black gel food coloring mixed into milk.
- Distribute batter evenly using a ¼ cup scoop into prepared liners. Bake for 25 minutes, rotating trays midway to ensure uniform cooking.
- Verify cupcake doneness with a toothpick test. Remove from oven and allow to cool for 5-10 minutes before transferring from tray.
- Meanwhile, prepare dark chocolate buttercream, replacing traditional cocoa with black cocoa powder. Enhance color with additional black gel food coloring if desired.
- Once cupcakes are completely cooled, carefully carve a funnel-shaped cavity in each center using a small knife.
- Generously fill each cavity with the crimson white chocolate ganache, allowing slight overflow for dramatic effect.
- Using a large star tip, pipe rich black frosting in dramatic swirls across cupcake tops.
- Embellish with Halloween-themed sprinkles for a final ghoulish touch. Serve and delight in the macabre dessert.
Notes
- Achieve deep black color by using black cocoa powder and black gel food coloring sparingly to prevent bitter taste.
- Test food coloring intensity gradually to maintain rich dark appearance without compromising flavor profile.
- Replace rose water with vanilla extract for traditional flavor if preferred, ensuring smooth white chocolate filling consistency.
- Consider dairy-free alternatives like coconut cream and vegan white chocolate chips for individuals with dietary restrictions, maintaining similar texture and richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg