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Bleeding Black Cupcakes

Bleeding Black Cupcakes: A Spooky Sweet Treat for Halloween

Experience the delight of Bleeding Black Cupcakes, a spooky chocolate treat perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • mixing bowl
  • saucepan
  • cookie scoop
  • Piping bag
  • cupcake trays
  • wire rack

Ingredients
  

For the Cake

  • 1 cup black cocoa powder Substitute for Dutch cocoa powder for a deeper color
  • 1 tablespoon black gel food coloring Add more for a deeper hue

For the Frosting

  • 1 cup chocolate buttercream Use black cocoa powder for a richer flavor
  • 1 tablespoon black gel food coloring Adjust as needed for darkness

For the Ganache

  • 240 g white chocolate chips For the creamy filling
  • 100 g heavy cream Helps achieve perfect smooth consistency
  • 1 teaspoon rose water extract Adds floral note to the ganache
  • a pinch sea salt Balances sweetness

For Decoration

  • as needed red gel food coloring For blood-like hue
  • a couple of drops soft brown gel food coloring For a realistic blood effect
  • as desired Halloween sprinkles To personalize cupcakes

Instructions
 

Step-by-Step Instructions

  • Make the ganache: Combine heavy cream, rose water extract, and sea salt. Heat until steaming, then add white chocolate chips. Let sit for 5 minutes.
  • Color the ganache: Stir melted chocolate, add red and brown gel food coloring to achieve blood-like color. Set aside to cool.
  • Preheat the oven to 350°F (180°C). Line cupcake trays with liners.
  • Make cake batter: Substitute black cocoa for Dutch cocoa, add black gel food coloring to the milk before combining with dry ingredients.
  • Fill the liners: Use a cookie scoop to fill cupcake liners ⅔ full. Reserve leftover batter.
  • Bake: Bake for about 25 minutes, rotating halfway. Check doneness with a toothpick.
  • Cool the cupcakes: Allow to cool in trays for 5-10 minutes, then transfer to wire rack.
  • Prepare the buttercream: Substitute black cocoa for Dutch cocoa and adjust coloring as needed.
  • Fill the cupcakes: Remove a small section from the center to fill with ganache.
  • Frost the cupcakes: Using a piping bag, frost the tops with chocolate buttercream.
  • Add spooky decorations: Top with Halloween sprinkles.

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 2IUCalcium: 2mgIron: 6mg
Keyword chocolate, Cupcakes, dessert, Halloween, spooky, treats
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