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Bleeding Black Cupcakes

Bleeding Black Cupcakes: A Spooky Treat That Delights!

Bleeding Black Cupcakes are darkly delightful treats that feature a hidden white chocolate ganache surprise, perfect for any spooky celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 1 batch chocolate cake Substitute Dutch cocoa powder with black cocoa for dark color.
  • 1 drops extra black gel food coloring Add a few drops if desired for a darker hue.
For the Chocolate Buttercream
  • 2 batches chocolate buttercream Replace Dutch cocoa with black cocoa.
  • 1 drops extra black gel food coloring Use as needed to achieve the spooky aesthetic.
For the White Chocolate Ganache
  • 240 g white chocolate chips Opt for high-quality chips.
  • 100 g heavy cream Approximately ½ cup.
  • 1 teaspoon rose water extract
  • 1 pinch sea salt Balances sweetness.
  • 1 drops red gel food coloring For a bleedy appearance.
  • 1 drops soft brown gel food coloring Adds to the spooky effect.
For the Decoration
  • 1 cup Halloween sprinkles of your choice To add festive touch.

Equipment

  • Oven
  • Mixing Bowl
  • Saucepan
  • Whisk
  • Cookie scoop
  • piping bag
  • cupcake trays

Method
 

Step-by-Step Instructions for Bleeding Black Cupcakes
  1. Make the White Chocolate Filling: Heat heavy cream, rose water extract, and sea salt until steaming in a saucepan for 3-5 minutes.
  2. Melt the White Chocolate: Remove from heat and add white chocolate chips, cover and rest for 5 minutes, stir until smooth.
  3. Add Color to the Ganache: Add red and brown gel food coloring, mix well and cool to room temperature for 20-30 minutes.
  4. Preheat Your Oven: Preheat oven to 350°F (180°C) and line cupcake trays with liners.
  5. Prepare the Cupcake Batter: Mix chocolate cake batter, substituting Dutch cocoa with black cocoa and add black gel food coloring.
  6. Scoop the Batter: Use a cookie scoop to distribute batter into liners, filling each about ⅔ full.
  7. Bake the Cupcakes: Bake for about 25 minutes, rotating halfway through, until a toothpick comes out clean.
  8. Cool the Cupcakes: Let cool in tray for 5-10 minutes then transfer to a wire rack for 30-45 minutes.
  9. Make the Chocolate Buttercream: Prepare buttercream, substituting Dutch cocoa with black cocoa and adding food coloring.
  10. Prepare the Piping Bag: Fill a piping bag with chocolate buttercream using a large piping tip.
  11. Fill the Cupcakes: Remove a cone from each cupcake and fill with white chocolate ganache.
  12. Frost and Decorate: Frost each cupcake with buttercream and add sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 40mgIron: 1mg

Notes

Keep ingredients at room temperature for better mixing and don’t overmix batter for fluffy cupcakes.

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