Mon
25
Oct
2010
Death by Bloody Cupcake
Not the cutest name for a cupcake but we felt this title described them perfectly!
The cupcake is a dark chocolate cake with dark chocolate frosting, red ("bloody") cheesecake pudding filling with a white chocolate spider web topper.
My good friend Elise came over to help me and we sort of winged it as we went. The result: a super rich, moist, sweet and altogether amazing Halloween cupcake.
The chocolate cupcakes and frosting were adapted from the one and only Martha. The spider web toppers were super easy to make, and a fun Halloween themed addition.
I filled the cupcakes with a cheesecake pudding that I dyed red to look like blood that oozed out when you bite in.
These adorable cupcake liners were sent to me by my amazing sister Barbie.
I felt they were perfect for the theme of the cupcake, "Trick or Treat"? Probably both, but definitely a tasty treat above all.
The Cupcake:
Super rich, moist and CHOCOLATE! If you like chocolate cupcakes, you will think these cupcakes were sent from heaven.
The Filling:
The cheesecake pudding was super easy to whip up. It was delicious, not too much so not too sweet. The RED coloring was a perfect touch for the Halloween theme, and oozy like blood.
The Frosting:
I made the frosting with 4 (FOUR) Hershey's semi-sweet dark chocolate bars. It was also heaven, and that's straight from the mouth of my cupcake tasters.
Overall Review:
A pretty fancy and time consuming cupcake to make, so you wouldn't bring this to a kids costume party. You will want to whip these up to impress at a grandiose Halloween Ball!
My cupcake tasters raved about them. They also asked questions like, "what are you trying to do to me? WillI gain 10lbs. from these?.. etc" I think that means they liked them, but i'm pretty sure it will be a love-hate relationship with my new co-workers/cupcake tasters.
Happy Halloween!
Read More - Recipe Follows
Death by Bloody Cupcake Recipe
From Martha Stewart's Cupcakes Book
makes 18 regular sized cupcakes
The Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
1. Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil,
extract, and the water; beat until smooth and combined.
2. Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn
cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.
3. To finish, insert a knife into cupcake to create space for the filling. Use a small tipped piping bag and squeeze about 1 to 2 teaspoons of red cheesecake pudding into each
cupcake.
4. Pipe Dark Chocolate Frosting onto each cupcake, swirling as you frost to cover red filling hole. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in
airtight containers - do NOT refrigerate. Enjoy!
Red Cheesecake Pudding Filling
1 package of Jell-O Instant Cheesecake Pudding Mix
2 cups cold milk
1 - 2 tablespoons of red food coloring
1. Following the direction on the pudding mix box, whisk the pudding mix and cold milk until mixture starts to firm. Add in red food coloring until a vibrant shade of
red appears.
Dark Chocolate Frosting
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
4 bars of Hershey's semi-sweet dark chocolate bar or 1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled
1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and
scraping down sides of bowl as needed. Beat in the cocoa mixture.
3. Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.
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