Description

These Halloween Chocolate Cupcakes are ultra-rich, bakery-style treats with a jet-black twist. Filled with a bloody rose white chocolate center and topped with smooth black buttercream, they’re wickedly indulgent and made to impress. We’ve doubled the batch and added hauntingly fun details to make them the stars of any Halloween spread.

Ingredients

Scale

Chocolate Cupcakes

2 batches chocolate cake mix or recipe

Replace dutch cocoa with black cocoa powder for deep color

Add extra black gel food coloring (Wilton or Americolor) as needed

Black Buttercream Frosting

4 batches chocolate buttercream

Use black cocoa powder instead of regular

Add black gel food coloring for intense richness

Bloody Rose White Chocolate Filling

480g (3 cups) white chocolate chips

200g (¾ cup) heavy cream

2 tsp rose water extract

Pinch of sea salt

Red + soft brown gel food coloring (Wilton or Americolor)

Optional twist: 1 tsp raspberry extract for added tang

Instructions

Bake Cupcakes: Prepare your chocolate cupcake batter using black cocoa and extra gel food coloring for dramatic color. Bake and let cool.

Make Filling: Heat cream until hot (not boiling), pour over white chocolate, let sit 2 minutes, then stir until silky. Add rose water, salt, and food coloring. Chill until thick enough to pipe.

Core & Fill: Cut out a small center from each cupcake and spoon or pipe in the bloody rose filling.

Frost: Pipe rich black buttercream in spooky swirls.

Decorate: Add sprinkles, glitter, and Halloween toppers for full creepy-cute effect.

Prep Time: 20 minutes
Decorate Time: 20 mins
Cook Time: 30 minutes

Nutrition

Calories: 410 / Cupcake
Sugar: 33g / Cupcake
Fat: 25g / Cupcake
Carbohydrates: 44g / Cupcake
Protein: 4g / Cupcake