Description
These Bloody Knife Cupcakes are a spooky and delicious treat perfect for Halloween. Featuring moist chocolate cupcakes topped with creamy buttercream frosting and decorated with a candy knife dripping with red gel ‘blood’, they bring a creepy and fun twist to your festive celebrations.
Ingredients
Scale
Cupcake Ingredients
- ½ cup cocoa powder
- ¾ cup flour
- ½ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 2 eggs (room temperature)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup canola oil
- 2 tsp vanilla extract
- ½ cup buttermilk (room temperature)
Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 4 tbsp heavy whipping cream
- Red gel blood (for decoration)
- Candy knives (for topping)
Instructions
- Preheat and prepare pans: Preheat your oven to 350℉ (175℃). Line cupcake tins with paper liners to ensure easy removal and clean-up.
- Mix dry ingredients: In a bowl, whisk together cocoa powder, flour, baking soda, baking powder, and salt until thoroughly combined. Set this mixture aside.
- Combine wet ingredients: In a separate bowl, whisk the eggs, granulated sugar, brown sugar, canola oil, and vanilla extract until the mixture is completely smooth and uniform.
- Incorporate wet and dry ingredients in stages: Add half of the wet mixture to the dry ingredients, then add half of the buttermilk. Whisk gently until combined.
- Add remaining wet ingredients: Pour in the rest of the wet mixture and buttermilk, stirring gently to combine. The batter will be a bit thin, which is normal.
- Fill cupcake liners: Scoop the batter into the lined cupcake tins, filling each about 3/4 full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pan for 10 minutes. Then remove them from the pan and transfer to a wire rack to cool completely.
- Prepare frosting: Beat the butter and powdered sugar together until light and creamy. If the mixture doesn’t come together well, add a few drops of heavy whipping cream and continue beating.
- Check frosting consistency: Dip a spoon into the frosting and turn it upside down. If the frosting holds on the spoon firmly, it is ready. If not, add more powdered sugar ½ cup at a time and mix until the desired firmness is reached.
- Frost the cupcakes: Fill a pastry bag fitted with a round tip with the frosting. Starting at the outside edge of each cupcake, pipe the frosting in a spiral toward the center.
- Add bloody knife decoration: Drip red gel blood around the edges of the frosting to create a dripping blood effect. Then stick a candy knife vertically into the center of the frosting to complete the spooky look.
Notes
- These cupcakes feature a deliciously moist chocolate base with rich buttercream frosting topped with fun, Halloween-themed decorations.
- The red gel blood adds a gory effect, perfect for Halloween parties or themed events.
- Make sure to use room temperature ingredients for the best texture.
- Do not overfill the cupcake liners to avoid overflow while baking.
- Allow cupcakes to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 243 kcal
- Sugar: 29 g
- Sodium: 121 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 37 mg
