Halloween Brain Cupcakes
These chocolate Halloween Brain cupcakes are topped with a rich cream cheese frosting and then covered in edible blood for the ultimate fun recipe for a spooky Halloween dessert.
Servings: 12 cupcakes
Calories: 481kcal
Equipment
Ingredients
- For the Cupcakes
- 1 cup Milk
- 1 tablespoon Apple Cider Vinegar
- 1 ½ cups Flour
- ¾ cup White Sugar
- 2 tablespoons Cocoa Powder
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ½ cup Vegetable Oil
- 2 drops - 1 teaspoon Red Food Coloring
- For the Cream Cheese Frosting
- ½ cup Butter softened
- ½ cup Cream Cheese
- 3 cups Powdered Sugar
- 1-3 drops Red Food Coloring
- Optional- 1 teaspoon Milk
- For the Edible Blood
- ¼ cup Dark Corn Syrup
- 2 tablespoon Water
- Brown Food Coloring
- Red Food Coloring
Instructions
- Preheat the oven to 350℉ and set up your muffin tin with liners, or silicone cups on a baking sheet.
- Prepare the cupcakes: Make ‘buttermilk’ by mixing the apple cider vinegar in with the milk.
- Mix together all dry ingredients for the cupcakes. Make a well in the middle of the dry ingredients and pour in all of the wet ingredients, including the dye. Stir well.
- Fill your liners ⅔ of the way up with the batter and bake for 20 minutes.
- Prepare the frosting: Make the cream cheese icing by using a hand mixer, or stand mixer, and mixing together all of the ingredients for the frosting.
- Prepare the Edible Blood: Make the edible blood by mixing together the corn syrup, water, and enough drops of red and brown food dye to make a bloody color.
- When the cupcakes are done baking, allow them to cook completely and then frost.
- Frost the cupcakes by spreading a thin layer over the top, then using a round piping tip draw two lines down the middle and multiple squiggly lines on both sides. For added effect, allow these to harden slightly in the fridge and then trace over the frosting with a second layer of lines and squiggles.
- Add drops of the ‘blood’ to the top of each brain and ‘dig in’! Or devour it like a zombie would!
Notes
You can make the brownish-pink, as shown in the photos, or more red by adding up to a teaspoon of food dye.
These keep well in the fridge for up to 2-3 days. Preferably in an airtight container, however, they will last well overnight not in a container as long as the cupcake portion is completely covered with a wrapper and frosting.
Nutrition
Serving: 1g | Calories: 481kcal | Carbohydrates: 65g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 360mg | Fiber: 1g | Sugar: 50g