Description
These Bleeding Brain Cupcakes are a spooky and delicious treat perfect for Halloween or any creepy occasion. With a rich chocolate flavor and a gooey raspberry filling, they are sure to impress your guests.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup raspberry jam
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- Red food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
- Once cooled, use a small knife to cut a cone shape out of the center of each cupcake and fill it with raspberry jam.
- In a separate bowl, beat the softened butter until creamy, then gradually add the powdered sugar and milk to make the frosting.
- Add red food coloring to the frosting to achieve a blood-like color.
- Frost the cupcakes with the red frosting, allowing it to drip down the sides for a bleeding effect.
Notes
- For a more intense flavor, you can use fresh raspberries instead of jam.
- These cupcakes can be made a day in advance and stored in an airtight container.
- Feel free to adjust the amount of food coloring to achieve your desired shade of red.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg