Description
These Sinister and Stunning Bleeding Halloween Black Cupcakes are the perfect eerie treat for your spooky celebrations. Featuring rich dark cocoa cupcakes dyed black for a haunting look, filled with a luscious, homemade raspberry bleeding filling, and topped with creamy black chocolate buttercream frosting, they are both visually striking and deliciously moist. The combination of coffee and buttermilk gives depth to the chocolate flavor while the vibrant raspberry center provides a juicy surprise. Ideal for Halloween parties or themed events, these cupcakes will stun your guests with their chilling ‘bleeding’ effect.
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 (cornstarch slurry)
Black Chocolate 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 over medium heat, cook the raspberries with 3 tablespoons sugar until they become syrupy and release their juices. Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and allow to cool completely, then refrigerate if needed to thicken further.
- Make Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the sugar, vegetable oil, eggs, buttermilk, hot coffee, and vanilla extract. Gradually add the wet ingredients to the dry and mix until smooth. Stir in black gel food coloring a few drops at a time until you achieve a deep black color. Divide the batter evenly among the liners.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely in the tin before removing.
- Prepare Black Chocolate Buttercream: In a large mixing bowl, beat the softened butter until creamy. Sift in dark cocoa powder and powdered sugar gradually, mixing well between additions. Add heavy cream or milk a tablespoon at a time to achieve a smooth, spreadable consistency. Incorporate black gel food coloring until the frosting reaches your desired shade of black.
- Assemble Cupcakes: Using an apple corer or a small sharp knife, carefully remove the centers of each cooled cupcake. Fill the hollow centers with the cooled raspberry filling by piping or spooning it in. Replace the top piece of the cupcake back in place to seal the filling inside.
- Frost and Decorate: Using a piping bag or a spatula, generously frost each cupcake with the black chocolate buttercream. For a spooky finishing touch, accent the cupcakes with red gel food coloring drizzled to resemble dripping blood, candy knives, or Halloween-themed sprinkles.
Notes
- For richer cocoa flavor, use Dutch-processed cocoa powder.
- Make sure the raspberry filling is completely cool and thick before filling the cupcakes to prevent leaking.
- You can prepare the raspberry filling and frosting a day ahead and refrigerate them.
- If you don’t have black gel food coloring, concentrate purple or blue food coloring mixed with a tiny amount of green can work as a substitute.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bringing refrigerated cupcakes back to room temperature before serving ensures the best flavor and texture.
