Description
Spooky yet elegant Halloween cupcakes with dark chocolate sponge, blackberry “blood” filling, and silky chocolate buttercream, topped with edible skulls.
Ingredients
Cupcakes
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1 cup all-purpose flour
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½ cup Dutch-process cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs
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1 cup sugar
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½ cup vegetable oil
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½ cup buttermilk
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½ cup hot coffee (or hot water)
Blackberry Filling
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1 ½ cups fresh or frozen blackberries
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⅓ cup sugar
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1 tsp lemon juice
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2 tsp cornstarch + 1 tbsp water (slurry)
Chocolate Buttercream
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1 cup unsalted butter, softened
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3 cups powdered sugar
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½ cup cocoa powder
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2–3 tbsp heavy cream
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1 tsp vanilla extract
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Pinch of salt
Decorations
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Fondant or candy skull toppers
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Fresh blackberries & blueberries
Instructions
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Bake the Cupcakes
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
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Whisk flour, cocoa, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, sugar, and oil. Stir in buttermilk.
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Mix dry ingredients into wet, then stir in hot coffee.
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Divide batter into liners (⅔ full) and bake 18–20 minutes. Cool completely.
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Make the Filling
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In a saucepan, combine blackberries, sugar, and lemon juice. Cook 5–7 minutes until soft.
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Stir in cornstarch slurry, simmer until thickened. Let cool.
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Make the Frosting
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Beat butter until fluffy.
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Add powdered sugar, cocoa, vanilla, and salt.
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Mix in heavy cream until smooth.
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Assemble
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Cut a small hole in each cooled cupcake.
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Fill with blackberry “blood.”
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Pipe frosting on top.
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Decorate
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Top with fondant skulls, blackberries, and blueberries.
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Serve on a dark platter for spooky effect!
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Notes
Can be made a day ahead.
Store unfilled cupcakes at room temp; filled & frosted in fridge.
Freeze unfrosted cupcakes up to 2 months.
- Prep Time: 25 minutes
- Decorating Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Party Food
- Cuisine: American
Nutrition
- Calories: 340 kcal per cupcake