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