The other day, I got a totally apathetic response upon asking my sweet high-school freshman gal what type of treat we should bring to her school Halloween party. She even said that was too old for that sort of thing. I couldn’t even. No one is too adult for pumpkin sugar cookies and costumes. No one. A mom could only assume that what she really meant was that she needed a more mature cupcake than the friendly ghosts I had initially planned on.
Introducing the scariest most macabre treat I’ve produced to date.
Besides being creeptastic, they are delicious. For realsies. This is a black velvet cupcake with cream cheese icing candy glass and the drippiest chocolate sparkle blood. It’s way too much. In the best way.
If you make these cupcakes (which are totally not complicated) everyone you know will be so impressed by you and will not stop talking about them.
I want you to know that my sweetie humored me for another year and headed off to her Halloween party proudly carrying a box housing two dozen of what she had dubbed, “Murder Cupcakes.”
My recipe is below however you could get great results with a boxed cupcake mix!
Have a BOO-ti-full Halloween!!
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tablespoons sugar
- 1 cup unsweetened dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1 cup cold coffee
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 1 cup unsalted butter, slightly softened (or 1 stick salted & 1 stick unsalted)
- 1 package cream cheese
- 2 teaspoons pure vanilla extract
- 4 to 4½ cups confectioners’ sugar
- ½ cup sugar
- ¼ cup light corn syrup
- parchment paper
- ½ cup corn syrup
- 1 tablespoons water
- 1 tablespoons of red food coloring
- 1 tablespoon of chocolate syrup
- 1 tablespoon of cornstarch
- Cupcakes: Preheat oven to 350 degrees. Place 24 liners in cupcake tin. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin. Spoon into prepared cupcake pan. Bake in the preheated oven 14-17 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely.
- Frosting: Using an electric mixer and large bowl, beat butter until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for piping. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.
- Glass: Mix sugar and corn syrup in a microwave-safe glass (or other container). Cover glass with plastic wrap and microwave 2 minutes Remove plastic wrap carefully to avoid steam. Stir and cover with a new piece of plastic wrap. microwave 1 minute. Carefully pour onto parchment lined baking sheet, spread as thinly as possible, allow to cook completely, and break by smacking baking sheet on counter. Store shards in airtight container until ready to use.
- Blood: Mix all of the ingredients in the blender for a few seconds.
- Assembly: Pipe icing on cupcake using an open star cupcake tip in a swirl working from the outside to the center. Add glass shards Drizzle with blood.
- Note: You can make and frost the cupcake a day or two in advance but you will get the best results with the blood and glass if that portion is assembled shortly before eating them as the color from the blood may bleed (pun intended) and the glass will soften from the moisture.