Bloody Halloween Cupcakes
Rich chocolate cupcakes filled with “bloody” jam and topped with a silky buttercream frosting. These spooky treats are perfect for Halloween
Yields: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Special Equipment: Muffin pan
Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk
½ cup hot water
Buttercream Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar
¼ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Red food coloring (for blood effect)
“Blood” Filling:
½ cup raspberry or strawberry jam
1–2 teaspoons red food coloring (optional, for deeper red)
Directions
Prep & Preheat: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black cupcake liners for a spooky touch.
Mix the Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the sugar.
Mix the Wet Ingredients: In a separate bowl, whisk oil, eggs, vanilla, and buttermilk. Slowly add hot water while whisking to bloom the cocoa.
Combine: Stir the wet ingredients into the dry mixture until just combined. Avoid overmixing for the best texture.
Bake: Fill cupcake liners about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling.
Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla, and salt. Whip until fluffy. Tint with red food coloring for a bloody swirl.
Add the “Blood” Filling: Cut a small well into the center of each cooled cupcake. Fill with jam, tinted with food coloring for extra drama.
Frost & Decorate: Pipe or swirl frosting on top. Drizzle with extra jam or red-tinted frosting and decorate with candy eyeballs, fangs, or black sprinkles for a full Halloween effect.
