Enjoy these vampire-inspired Halloween Bleeding Cupcakes and find a delightful "blood-red" surprise concealed within. These rich chocolate cupcakes with their vibrant crimson filling are the ultimate Halloween treat, sure to satisfy even Count Dracula himself.
Recipe: $14.12 | Per Serving: $0.59 | Yields: 24 cupcakes
These black velvet cupcakes are made using far less food dye than you may have thought. They also pack a wonderful flavor in every bite. From the rich chocolate cupcakes to the creamy filling in the middle, you're sure to love sinking your teeth into these cupcakes!
Without the coloration, these are just your normal run-of-the-mill chocolate cupcakes with cream cheese filling, but with the colors added, we get some gothic cupcakes that are almost too pretty to eat.
Serve up these halloween filled cupcakes with some Frozen Whipped Zombie Brains, and you'll have a vampire vs. zombie experience like no other.
For more Halloween fun, be sure to check out our Halloween Dirt Cups and Cinnamon Roll Intestines.
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🍯 Why This Recipe Works
- It's rich and chocolatey. Most of the black color in this recipe comes from chocolate- not food coloring. This means we get a rich and indulgent treat without the color-stained teeth.
- It's festive. These cupcakes are perfect for Halloween parties or gothic weddings, haha. With the fun black and red color scheme, there are plenty of fun opportunities to show them off.
- They're easy to make. From the cupcakes to the filling and the buttercream on top, this recipe is full of simple and easy-to-do steps that anyone can enjoy. We love easy cupcakes like these and our Dinosaur Cupcakes, Nacho Cupcakes, and Apple Cider Cupcakes with Caramel Frosting.
🥘 Ingredients
Ingredient Notes:
Black Food Coloring- We only need a little bit of black food coloring because the cocoa powder does most of the work.
Buttermilk- This will make our batter the perfect consistency and help the cupcakes to taste more like a "velvet cake." If you still have buttermilk on hand use it up in our delicious (Copycat) Denny's Pancake Recipe.
Leavening agents- You will need baking powder and baking soda to help the cupcakes rise as they bake.
White Vinegar- Use some white vinegar to add some acidity to the cake and get a perfect consistency.
Cream Cheese- The rich and creamy base needed for the filling (this will make it taste like cheesecake).
Red Food Coloring- I prefer gel food coloring because it's more vibrant, but you could use liquid food coloring if that is what you have on hand.
Black Dutch Cocoa- Use this to make the frosting black without the need to add food coloring.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Halloween Bleeding Cupcakes
Black Buttercream
Step 1: Add butter and vanilla to a large mixing bowl (Image 1).
Step 2: Cream together until fluffy (Image 2).
Step 3: Add in your cocoa powder (Image 3).
Step 4: Mix again until smooth (Image 4).
Step 5: Slowly add in the powdered sugar, one cup at a time (Image 5).
Step 6: Mixing until thick and blended (Image 6).
Step 7: Add in your milk, one tablespoon at a time, mixing well after each addition until a good consistency. You may not need all of the milk.
Step 8: Cover the bowl with plastic wrap and store in the fridge until ready to use.
Red Filling
Step 9: Add the cream cheese and melted butter to a large mixing bowl (Image 7).
Step 10: Blend together until smooth (Image 8).
Step 11: Add in the vanilla and egg (Image 9).
Step 12: Mix again (Image 10).
Step 13: Add in one teaspoon of red food coloring (Image 11).
Step 14: Mix again (Image 12).
Step 15: Add in one cup of powdered sugar (Image 13).
Step 16: Mix again until combined (Image 14).
If desired, add in a little more red food coloring.
Step 17: Cover the bowl and set it aside until ready to use.
Cupcake Batter
Step 18: Preheat your oven to 350 degrees F and line a muffin pan with paper liners.
Step 19: In a large mixing bowl, add the butter, sugar, black food coloring, and vanilla (Image 15).
Step 20: Cream until fluffy (Image 16).
Step 21: Beat in the eggs. One at a time until smooth (Images 17&18).
Step 22: In a separate bowl, add the flour, cocoa powder, baking powder, and baking soda (Image 19).
Step 23: Whisk together until blended (Image 20).
Step 24: Add your vinegar to the buttermilk in a liquid measuring cup.
Step 25: Add ⅓ of the flour mixture to the butter mixture and mix. Add in ⅓ of the buttermilk and mix again (Image 21&22).
Step 26: Add in half of the remaining flour.
Step 27: Mix and then add in the last of the buttermilk and mix again.
Step 28: Lastly, add in the remaining flour and mix again until no flour streaks remain.
Assembly and Bake
Step 29: Spoon a tablespoon of black cupcake batter into the bottom of each muffin cup and spread it out to touch the sides and cover the bottom well (Image 23).
Step 30: Add one heaping teaspoon of red filling into the center of the batter (Image 24).
Step 31: Top with another large spoonful of black batter to cover the red and fill the muffins ⅔s of the way full (Image 25).
Step 32: Bake the cupcakes in the oven for 15 minutes or until a toothpick can be inserted and it comes out clean (Image 26).
Step 33: Allow the cupcakes to cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.
Step 34: Top your cupcakes with black frosting and add themed sprinkles if desired.
🍴Recipe Tips
- Using Black Dutch Cocoa- For these Halloween Bleeding Cupcakes, I used Black Dutch Cocoa, which I ordered from Amazon. It has the taste of regular cocoa powder but gives baked goods a pitch-black appearance, adding an intriguing touch. While it may be a bit pricey, one pound can last a long time.
- Adjusting Food Coloring- You might be able to omit or reduce the added black food coloring in the Halloween Black Cupcakes and still achieve a great color. I chose to add extra food dye to ensure the cupcakes were as dark as possible. Compared to other recipes requiring excessive amounts of food coloring, I'm pleased we could reduce it and still achieve this fantastic dark hue.
- Spooky Appearance- These bloody Halloween cupcakes are as black as freshly paved asphalt and are sure to be a hit at your Halloween party this year.
👩🏻🍳 Storage
Refrigeration Duration: To maintain freshness, store these black and red cupcakes in an airtight container in the refrigerator for about 3 to 4 days.
Room Temperature Note: While they can be kept at room temperature for a few hours on the day they are made or served, it's important to refrigerate them due to the cream cheese filling, ensuring food safety.
💭 Recipe FAQs
Yes, you can use your regular baking cocoa instead of the specially bought Dutch cocoa powder, but remember that the color will be brown and not black. You can adjust this by adding in black food coloring but be prepared to use a lot of it (at least a few tablespoons in the batter and the frosting).
Yes, these cupcakes freeze very well either before or after they've been frosted. Simply place them in a large airtight container where they can be in a single layer and freeze. They'll last for up to 3 months before needing to be thawed and eaten.
It tastes almost exactly like regular baking cocoa, except maybe a little richer in flavor. If you close your eyes and take a bite of these cupcakes, you may not even notice a taste difference.
❤️ More Delicious Halloween Recipes
If you tried these Halloween Bleeding Cupcakes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Halloween Bleeding Cupcakes
Equipment
- Festive Sprinkles
Ingredients
Black Buttercream:
- 1 cup butter, softened ($1.98)
- 2 teaspoons vanilla extract ($0.06)
- ¾ cup Black Dutch Cocoa ($3.47)
- 4 cups powdered sugar ($1.44)
- 1-3 Tablespoons milk ($0.03)
Red Filling:
- 8 ounces cream cheese softened ($1.86)
- ¼ cup butter, melted ($0.50)
- ½ teaspoons vanilla extract ($0.01)
- 1 large egg ($0.15)
- 1-2 teaspoons red food coloring ($0.02)
- 1 cup powdered sugar ($0.36)
Black Cupcakes:
- ½ cup butter, softened ($0.99)
- 1 ¼ cups granulated sugar ($0.54)
- 1 Tablespoons black food coloring ($0.06)
- 2 teaspoons vanilla extract ($0.06)
- 2 Large eggs ($0.30)
- 2 ⅓ cups all purpose flour ($0.33)
- ¼ cup Black Dutch Cocoa ($1.12)
- ½ teaspoon baking powder ($0.02)
- ½ teaspoon baking soda ($0.01)
- 2 Tablespoons vinegar ($0.08)
- 1 cup buttermilk ($0.73)
Instructions
Start by making the black buttercream
- In a large mixing bowl cream together the butter and vanilla until fluffy.
- Add in the black cocoa powder and mix again until smooth.
- Slowly add in the powderd sugar, one cup at a time, blending well after each addition.
- Add in milk a little at a time (start with 1 tablespoon and then add in 1 teaspoon's worth at a time) until you get your desired consistency.
- Cover the bowl with plastic wrap and place in the fridge until ready to use.
Make the gooey red filling next.
- In a mixing bowl blend together the cream cheese and butter until smooth.
- Add in the vanilla and egg and mix until incorporated.
- Add in a teaspoon of red food coloring.
- Add in the powdered sugar and mix.
- If desired, add up to a teaspoon more of red food coloring for a darker color.
- Cover the bowl of filling and set in the fridge until ready to use.
Make the cupcakes
- Preheat oven to 350 degrees F and line a muffin tin with paper liners.
- Cream your butter, sugar, black food coloring, and vanilla together until fluffy.
- Beat in the eggs, one at a time until smooth.
- In another bowl, mix together the flour, cocoa, baking powder, and baking soda until blended.
- Add the vinegar to the buttermilk.
- Add ⅓ of the flour mixture to the wet mixture and then add in ⅓ of the buttermilk.
- Add in half of the remaining flour followed by the last of the milk and finally the last of the flour mixture. Stir until fully incorporated.
- Spoon about 1 tablespoon of the mixture into the muffin cups and spread them out along the bottom to cover it well.
- Add one heaping teaspoon of the red filing into the center of the cupcakes and then top with another spoonful or so of batter. You want the red nicely covered and the muffin liners filled about ⅔ of the way.
- Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean. Allow to cool 5 minutes in the pan before transferring to a wire rack to cool completely.
- Once cooled, add the frosting on top and sprinkle with Vampire themed sprinkles, if desired.
- Serve and enjoy.
Notes
- Substitute: Regular baking cocoa can replace Dutch cocoa powder but will yield brown cupcakes, not black.
- Achieving Black Color: To achieve a black hue, add a significant amount of black food coloring to both batter and frosting, around a few tablespoons.
- Storage: Freeze cupcakes in a large airtight container for up to 3 months. For short-term storage, refrigerate in an airtight container for 3-4 days.
- Note: While they can be kept at room temperature for a few hours when fresh, refrigeration is necessary due to the cream cheese filling for food safety.
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