Description
Moist, vibrant red velvet cupcakes topped with cream cheese or black vanilla buttercream and spooky toppings like candy eyes, gummy worms, and raspberry “blood” drips—perfect for a Halloween dessert tray.
Ingredients
1 2/3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup vegetable oil (or melted unsalted butter)
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
1 1/2 teaspoons vanilla extract
1–2 teaspoons red gel food coloring (to desired intensity)
1 teaspoon distilled white vinegar
2 tablespoons hot coffee or hot water (optional, enhances cocoa)
8 ounces cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
3 cups powdered sugar, sifted (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Black gel food coloring or 2 tablespoons dark cocoa (optional, black buttercream)
Candy eyeballs, gummy worms, candy vampire fangs, edible glitter
Raspberry coulis or red gel icing for “blood” drips; chocolate spider web toppers
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
3. In another bowl, whisk oil, eggs, buttermilk, vanilla, and red gel coloring until smooth.
4. Stir wet into dry just to combine; add vinegar and hot coffee/water and mix gently until batter is silky.
5. Divide batter evenly among liners, filling about 2/3 full.
6. Bake 16–19 minutes until a toothpick comes out clean or with a few moist crumbs.
7. Cool in pan 5 minutes, then transfer cupcakes to a rack to cool completely.
8. Make frosting: Beat cream cheese and butter until fluffy, 2–3 minutes.
9. Add powdered sugar, vanilla, and salt; beat until smooth and pipeable. Tint some or all frosting black if desired.
10. Transfer frosting to a piping bag fitted with a star or round tip; pipe tall swirls on cooled cupcakes.
11. Decorate with candy eyeballs, gummy worms, or vampire fangs; add raspberry “blood” drips and chocolate spider webs.
12. Serve on a Halloween dessert tray; store covered in the fridge up to 3 days and bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes