Bleeding Black Halloween Cupcakes
Spooky and sweet, these rich black cupcakes are filled with a luscious white chocolate ganache, creating a thrilling surprise for Halloween festivities!
Equipment
- Mixing Bowls
- Cupcake tray
- Saucepan
- Whisk
Ingredients
- 1 batch chocolate cake made with black cocoa powder
- as needed extra black gel food coloring optional
- 2 batches chocolate buttercream made with black cocoa powder
- as needed extra black gel food coloring optional
- 240 g white chocolate chips
- 100 g heavy cream about 1/2 cup
- 1 teaspoon rose water extract
- as needed red gel food coloring for filling
- as needed soft brown gel food coloring for filling
- as needed Halloween sprinkles of your choice
Instructions
- Prepare the white chocolate ganache by heating heavy cream, rose water extract, and sea salt in a saucepan until steaming. Add white chocolate chips and let sit covered for a few minutes, then stir until smooth.
- Add red and soft brown gel food coloring to the ganache until you reach the desired 'blood' color. Set aside to cool.
- Preheat your oven to 350°F (175°C) and prepare your cupcake trays with liners.
- Make the chocolate cake batter using black cocoa powder, following your favorite chocolate cake recipe.
- Scoop the batter into the cupcake liners, filling each about two-thirds full. Bake for approximately 25 minutes, rotating trays halfway through.
- Once baked, let the cupcakes cool in the trays for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the black frosting using black cocoa in your buttercream recipe, adjusting color with gel food coloring as desired.
- Once cooled, remove the centers of the cupcakes and fill them generously with the white chocolate ganache.
- Frost the tops of the filled cupcakes with black buttercream and decorate with Halloween sprinkles.
- Serve and enjoy your creepy Bleeding Black Halloween Cupcakes!
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Notes
Store in an airtight container for up to 3 days.