Description
Gothic, Halloween-decorated cupcakes with dark chocolate crumb, a blood-red raspberry center, and dramatic black, navy, violet, and white swirled buttercream. Perfect for a Halloween dessert tray and vampire dessert ideas.
Ingredients
12 black cupcake liners
1 cup (125 g) all-purpose flour
1/3 cup (35 g) black or Dutch cocoa powder
3/4 cup (150 g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 large eggs
1/2 cup (120 ml) milk
1/3 cup (80 ml) neutral oil
1 tsp vanilla extract
1/2 cup (120 ml) hot coffee or hot water
1/2 cup (160 g) seedless raspberry jam (filling)
1 cup (226 g) unsalted butter, softened
3 1/2 cups (420 g) powdered sugar
2 tbsp black cocoa or unsweetened cocoa powder
2–3 tbsp heavy cream or milk
1 tsp vanilla extract (frosting)
Gel food colors: black, navy, violet, and white
Edible silver luster dust or glitter, to finish
Small amount of black/white fondant for roses, bats, or skeleton hands (optional)
Candy eyes or sugar pearls (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black liners.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl whisk eggs, milk, oil, and vanilla. Add to dry ingredients and mix just combined.
4. Stir in hot coffee until smooth; batter will be thin.
5. Divide batter among liners (about 2/3 full). Bake 18–20 minutes, until a tester comes out clean. Cool completely.
6. Core each cupcake and spoon in raspberry jam; replace the caps.
7. Frosting: Beat butter until creamy. Add powdered sugar and cocoa; beat on low, then add vanilla and cream. Whip 2–3 minutes until fluffy; adjust with more cream or sugar.
8. Tint portions of frosting black, navy, violet, and leave some white. Fit piping bags with open star/round tips; load colors separately or side-by-side for swirls.
9. Pipe tall gothic swirls. Add fondant roses, bats, or mini skeleton hands; finish with candy eyes or pearls and a light dusting of silver luster.
10. Optional: Warm extra jam and drizzle for a “bleeding” effect. Store airtight at cool room temp 1 day or refrigerated up to 3 days; bring to room temp before serving.
- Prep Time: 25 minutes
- Cook Time: 18 minutes