Description
These Bleeding Black Halloween Cupcakes are rich black chocolate cupcakes infused with black cocoa powder, filled with a rose-flavored white chocolate ganache, and topped with luscious chocolate buttercream tinted jet black. Perfectly spooky and delicious, they make an impressive treat for any Halloween party, combining deep chocolate flavor with an intriguing floral twist and eerie red ‘bleeding’ decoration.
Ingredients
Scale
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)
Buttercream
- 2 batches chocolate buttercream (Substitute the dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if needed (Wilton or Americolor recommended)
Rose White Chocolate Ganache
- 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)
- Soft brown gel food coloring (Wilton or Americolor)
Decoration
- Halloween sprinkles of your choice
Instructions
- Prepare the Chocolate Cake Batter. Mix together all ingredients for the chocolate cake, substituting black cocoa powder for dutch cocoa to achieve a deep black color. Add black gel food coloring as needed to intensify the color. Pour the batter into cupcake liners and bake according to your cake recipe’s instructions until a toothpick comes out clean.
- Make the Rose White Chocolate Ganache Filling. Heat the heavy cream until just simmering, then pour it over the white chocolate chips. Let sit for a minute, then stir until smooth and glossy. Stir in the rose water extract and a pinch of sea salt to balance sweetness. Allow to cool and thicken until it reaches a spreadable consistency. Tint some ganache with red gel food coloring for the ‘bleeding’ effect and a separate portion with soft brown gel color for depth.
- Prepare the Chocolate Buttercream. Make two batches of chocolate buttercream using black cocoa powder in place of dutch cocoa powder. Add additional black gel food coloring to create a striking jet black frosting.
- Fill the Cupcakes. Once the cupcakes have cooled completely, core out the centers carefully. Fill each cavity with the rose white chocolate ganache, making sure to include the red-tinted ganache for the ‘bleeding’ effect inside.
- Frost the Cupcakes. Pipe or spread the black chocolate buttercream generously over each cupcake’s top creating a smooth or textured finish as desired.
- Decorate. Drip or paint the red-tinted ganache lightly over the buttercream to mimic bleeding blood. Add some Halloween sprinkles for extra festive flair.
- Serve and Enjoy. Allow the ganache to set slightly for the best visual effect. These spooky cupcakes are best served at room temperature.
Notes
- This recipe uses black cocoa powder to achieve the signature black color, which may be hard to find in some locations.
- Use weight measurements for dry ingredients to ensure consistent results.
- Choose high-quality gel food colors like Wilton or Americolor for vibrant and stable color.
- Allow cupcakes to cool thoroughly before filling and frosting to prevent melting or runny ganache.
- Rose water adds a delicate floral note; adjust amount to taste for preference.
- Handle red gel food coloring carefully as it can stain surfaces and clothing.
- These cupcakes are ideal for Halloween parties or themed events.
Nutrition
- Serving Size: 1 cupcake
- Calories: 462.85 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
