Description
These Bleeding Black Halloween Cupcakes are decadent black chocolate cupcakes made with black cocoa powder, filled with a fragrant rose-flavored white chocolate ganache, and topped with rich chocolate buttercream tinted jet black. Perfectly spooky and delicious, they are a fun and impressive treat to make for any Halloween party or themed gathering.
Ingredients
Scale
Chocolate Cake
- 1 batch chocolate cake (substitute the Dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if needed (preferably Wilton or Americolor)
Chocolate Buttercream
- 2 batches chocolate buttercream (substitute Dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if needed
White Chocolate Ganache Filling
- 240 g white chocolate chips
- 100 g heavy cream (about ½ cup)
- 1 tsp rose water extract
- Pinch sea salt
- Red gel food coloring (Wilton or Americolor recommended)
- Soft brown gel food coloring (Wilton or Americolor recommended)
Decoration
- Halloween sprinkles of your choice
Instructions
- Prepare the Chocolate Cake: Make 1 batch of your favorite chocolate cake recipe, substituting Dutch cocoa powder with black cocoa powder for a deep, dark color. Add extra black gel food coloring if needed to intensify the darkness. Bake according to your recipe’s instructions and allow cupcakes to cool completely.
- Make the Chocolate Buttercream: Prepare 2 batches of chocolate buttercream, again substituting Dutch cocoa powder with black cocoa powder and adding extra black gel food coloring for the richest black hue. Set aside.
- Prepare the Rose White Chocolate Ganache: In a heatproof bowl, combine 240 g white chocolate chips with 100 g heated heavy cream. Stir until smooth. Mix in 1 tsp rose water extract and a pinch of sea salt. Add red and soft brown gel food coloring to create a bleeding blood-like effect.
- Fill the Cupcakes: Once cupcakes are cooled, hollow out the center using a small knife or cupcake corer. Fill each cupcake with the rose white chocolate ganache.
- Frost the Cupcakes: Using a piping bag, generously frost each cupcake with the black chocolate buttercream.
- Decorate: Finish by adding Halloween-themed sprinkles to each cupcake for a festive touch.
Notes
- These cupcakes have an intense chocolate flavor with a unique rose-scented white chocolate filling that oozes blood-like beautifully when cut.
- Black cocoa powder can be difficult to find; consider specialty baking stores or online retailers.
- Using gel food coloring ensures vibrant, deep black without thinning the batter or frosting.
- Weight measurements are recommended for accuracy and consistent results, especially when swapping cocoa powders.
- This recipe makes 36 cupcakes, ideal for parties.
- Allow cupcakes to cool fully before filling and frosting to prevent ganache from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 463 kcal
- Sugar: 3.94 g
- Sodium: 7.06 mg
- Fat: 3.17 g
- Saturated Fat: 1.93 g
- Unsaturated Fat: 1.24 g
- Trans Fat: 0 g
- Carbohydrates: 4.03 g
- Fiber: 0.01 g
- Protein: 0.45 g
- Cholesterol: 5.21 mg
