Description
These Bleeding Black Halloween Cupcakes are spooky and delicious treats perfect for Halloween parties. They feature rich black chocolate cupcakes made with black cocoa powder, filled with a rose-flavored white chocolate ganache, and topped with intensely black chocolate buttercream. The cupcakes are decorated with Halloween sprinkles and have a dramatic, bleeding effect created with red gel food coloring, making them as visually striking as they are tasty.
Ingredients
Scale
Chocolate Cake
- 1 batch chocolate cake (substitute the dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring, if needed (Wilton or Americolor recommended)
Chocolate Buttercream
- 2 batches chocolate buttercream (substitute the dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring, if needed (Wilton or Americolor recommended)
Rose-Flavored White Chocolate Ganache
- 240 g white chocolate chips
- 100 g heavy cream (about ½ cup)
- 1 tsp rose water extract
- Pinch sea salt
- Red gel food coloring (Wilton or Americolor recommended)
- Soft brown gel food coloring (Wilton or Americolor recommended)
Decoration
- Halloween sprinkles of your choice
Instructions
- Prepare the Chocolate Cake: Make one batch of chocolate cake substituting the dutch cocoa powder with black cocoa powder for a deep black color. Add extra black gel food coloring if needed to enhance the darkness of the batter. Bake according to your chocolate cake recipe instructions and allow the cupcakes to cool completely.
- Prepare the Chocolate Buttercream: Prepare two batches of chocolate buttercream using black cocoa powder instead of dutch cocoa powder. Add extra black gel food coloring as needed until achieving an intense black hue. Set aside for frosting.
- Make the Rose-Flavored White Chocolate Ganache: Heat the heavy cream until just simmering and pour over the white chocolate chips in a bowl. Let sit for a minute, then stir gently until smooth and fully combined. Stir in rose water extract and a pinch of sea salt. Add red and soft brown gel food coloring to create a blood-like color effect in the ganache. Let the ganache set slightly to a thicker consistency suitable for filling.
- Core the Cupcakes: Once cupcakes are cooled, use a small spoon or a cupcake corer to hollow out the center of each cupcake, creating a cavity for the ganache filling.
- Fill with Ganache: Spoon or pipe the rose-flavored white chocolate ganache into the hollowed centers of the cupcakes. Make sure to fill adequately to achieve the ‘bleeding’ effect when bitten or cut.
- Frost the Cupcakes: Using a piping bag fitted with your preferred tip, frost the cupcakes generously with the black chocolate buttercream prepared earlier.
- Decorate: Add Halloween sprinkles of your choice on top of the buttercream to complete the festive look.
- Serve: Optionally, drizzle a little extra red gel food coloring on the buttercream to mimic dripping blood for an extra spooky presentation. Serve and enjoy your Bleeding Black Halloween Cupcakes!
Notes
- These cupcakes combine dramatic visuals with rich, complex flavors featuring rose and white chocolate ganache and black cocoa chocolate cake.
- Black cocoa powder can be hard to find; consider buying online or substituting with a very dark dutch-processed cocoa, though the color will be less intense.
- Use weight measurements for best consistency, as powdered ingredients are dense and color intensity can vary.
- Wilton and Americolor gel food colorings are preferred for vibrant and stable colors.
- These cupcakes are perfect for Halloween parties and are easy to make with basic baking skills.
Nutrition
- Serving Size: 1 cupcake
- Calories: 463 kcal
- Sugar: 3.94 g
- Sodium: 7.06 mg
- Fat: 3.17 g
- Saturated Fat: 1.93 g
- Unsaturated Fat: 1.24 g
- Trans Fat: 0 g
- Carbohydrates: 4.03 g
- Fiber: 0.01 g
- Protein: 0.45 g
- Cholesterol: 5.21 mg
