Description
Chocolate cupcakes with a surprise red berry center, topped with creamy vanilla frosting and eerie decorations—perfect for Halloween parties and dessert trays.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
3/4 cup raspberry, strawberry, or cherry jam/preserves
1 teaspoon lemon juice (optional, to brighten filling)
1 cup unsalted butter, softened (for frosting)
3 1/2 cups powdered sugar
2–3 tablespoons milk or cream (for frosting)
1 teaspoon vanilla extract (for frosting)
Red gel food coloring or extra jam for drizzle (optional)
Candy eyes, chocolate shards or fangs, and sprinkles (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl; set aside.
3. Cream 1/2 cup butter and sugar until light; beat in eggs one at a time, then vanilla.
4. Mix in dry ingredients alternately with milk until smooth; do not overmix.
5. Divide batter among liners, about 2/3 full; bake 18–22 minutes until a toothpick comes out clean.
6. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely (about 25 minutes).
7. Stir jam with lemon juice if using; core each cupcake center with a corer or small spoon.
8. Fill each cavity with about 1 teaspoon jam and replace the cake plug to conceal the filling.
9. For frosting, beat 1 cup butter until creamy; gradually add powdered sugar, milk, and vanilla until fluffy.
10. Pipe swirls onto cupcakes; drizzle with red-tinted glaze or extra jam for a ‘bloody’ effect.
11. Decorate with candy eyes or chocolate ‘fangs’ as desired; chill 10 minutes to set decorations.
12. Serve at room temperature; store covered 2 days at room temp or up to 5 days refrigerated.
- Prep Time: 25 minutes
- Cook Time: 20 minutes