Bloody Halloween Cupcakes
Halloween is the perfect time to get a little creative in the kitchen, and nothing says spooky fun quite like a cupcake that looks like it just stepped out of a haunted house.
Equipment
- Mixing Bowls
- Measuring Cups & Spoons
- Electric Mixer (or Hand Whisk)
- Muffin Tin
- Cupcake liners
- Spatula
- Small spoon or piping bag
- Cooling Rack
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- ½ cup hot water
For the Frosting:
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
- Red food coloring for that “bloody” effect
For the “Blood” Filling:
- ½ cup raspberry or strawberry jam
- 1 –2 tsp red food coloring optional, for extra drama
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners. I like using black liners for that extra spooky vibe.
- Pro Tip: Set up all your ingredients and tools before you start mixing. It makes the process smoother and less stressful.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together 1½ cups flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Add 1 cup sugar and gently whisk to combine.
- Pro Tip: Sifting helps avoid lumps and gives your cupcakes a lighter texture.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk together ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and ¾ cup buttermilk.
- Slowly add ½ cup hot water while whisking continuously until smooth.
- Pro Tip: The hot water helps bloom the cocoa powder, enhancing the chocolate flavor.
Step 4: Combine Wet and Dry
- Gradually add the wet ingredients into the dry mixture. Stir gently with a spatula until just combined. Avoid overmixing to keep cupcakes soft and tender.
Step 5: Fill the Cupcake Liners
- Spoon the batter into each cupcake liner, filling about ⅔ full.
- Pro Tip: Use an ice cream scoop for even-sized cupcakes—it helps them bake uniformly.
Step 6: Bake the Cupcakes
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack.
Step 7: Prepare the Frosting
- In a large bowl, beat 1 cup softened butter with 3–4 cups powdered sugar, ¼ cup heavy cream, 2 tsp vanilla, and a pinch of salt until light and fluffy.
- Add red food coloring a few drops at a time until you reach a “bloody” tint for drizzling.
Step 8: Add the “Blood” Filling
- Using a small spoon or piping bag, create a small well in the center of each cooled cupcake.
- Fill each well with 1 tsp of raspberry or strawberry jam (add extra red food coloring if you want a deeper red).
Step 9: Frost the Cupcakes
- Generously frost each cupcake with your prepared buttercream. You can swirl or pipe it as you like.
- Drizzle some red frosting or leftover jam over the top for a “bloody” effect.
- Pro Tip: A gentle hand with the drizzle makes it look natural and spooky, like a horror movie scene.
Step 10: Decorate and Serve
- Add spooky decorations like candy eyeballs, mini fangs, or black sprinkles for extra creep factor.
- Let the frosting set slightly before serving to avoid smudging.
Notes
Nutritional Value (per cupcake, approximate)
- Calories: 280–320 kcal
- Carbohydrates: 38g
- Sugar: 26g
- Fat: 14g
- Saturated Fat: 6g
- Protein: 3g
- Fiber: 1g
- Sodium: 180mg