Bleeding Black Cupcakes: Spooky Treats for Halloween Fun

Indulge in the hauntingly delicious Bleeding Black Cupcakes, perfect for Halloween gatherings.

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Course: Dessert

Cuisine: American

Keyword: Bleeding Black Cupcakes, Chocolate Treats, Easy Cupcakes, Freezer-Friendly Desserts, Halloween Cupcakes, spooky desserts

Prep Time: 30

Cook Time: 25

Cooling Time: 10

Total Time: 1 5

Servings: cupcakes

Calories: 250kcal

Equipment

Oven
Mixing bowl
Saucepan
Whisk
Piping bag
Cupcake liners
cookie scoop

Ingredients

For the Chocolate Cake

1 batch Chocolate cake batter (with black cocoa) Replace Dutch cocoa with black cocoa
1 teaspoon Extra black gel food coloring Optional for richer color

For the Chocolate Buttercream

1 batch Chocolate buttercream (with black cocoa) Substitute Dutch cocoa with black cocoa
1 teaspoon Extra black gel food coloring Add for desired shade

For the White Chocolate Filling

240 g White chocolate chips For ganache
100 g Heavy cream To create ganache
1 teaspoon Rose water extract For flavor
1 pinch Sea salt Enhances sweetness

For the 'Bloody' Color

1 teaspoon Red gel food coloring For spooky filling
1 few drops Soft brown gel food coloring To achieve perfect shade

For Decoration

1 cup Halloween sprinkles For topping

Instructions

Step-by-Step Instructions for Bleeding Black Cupcakes

Prepare the White Chocolate Filling by heating heavy cream, rose water extract, and sea salt over medium heat. Stir in white chocolate chips and let sit.
Make the Blood-Like Color by stirring in red and brown gel food coloring until achieving a deep shade.
Preheat Oven to 350°F. Line two cupcake trays with cupcake liners.
Make the Chocolate Cake Batter by using black cocoa powder instead of Dutch cocoa. Add black gel food coloring if desired.
Scoop the batter into liners about three-quarters full using a cookie scoop.
Bake Cupcakes for about 25 minutes, rotating trays halfway through.
Cool the Cupcakes in trays for 5 to 10 minutes, then transfer to a wire rack.
Prepare the Chocolate Buttercream Frosting with black cocoa and gel food coloring until fluffy.
Fill the Cupcakes with the white chocolate ganache using a piping bag.
Frost the tops with the black buttercream and decorate with Halloween sprinkles.

Notes

Use high-quality ingredients for the best flavor. Monitor baking time carefully to avoid overbaking. Allow cupcakes to cool completely before filling and frosting.

Nutrition