Bleeding Cupcakes Recipes

HALLOWEEN BLACK CUPCAKES

Steps:

• Make the white chocolate filling first so it has time to cool down to room temperature.
• Heat the cream + rose water extract + salt in a saucepan, until it starts to steam (near boiling, but not actually boiling).
• Add the white chocolate chips and let them sit for a few minutes, with the pan covered.
• Stir to completely melt the white chocolate chips in the cream. (All of the white chocolate chips should melt in the residual heat.)
• Add a few drops of tulip red gel food coloring and mix it in. Then add 1 or 2 drops of the brown food coloring to deepen the red color to a blood-like red. Set aside to cool to room temperature. Once cool, set aside until needed.
• Preheat oven to 350°F / 180°C. Place cupcake liners in 2 cupcake trays.
• Make the batter according to the recipe here. Replace the dutch cocoa in that chocolate cake recipe with the black cocoa, and mix a little black food coloring in the milk before adding it to the cake batter.
• When you have the black chocolate cake batter ready, use a 4 tbsp (or ¼ cup) cookie scoop to scoop the batter into the cupcake liners in the cupcake tray. You will have some leftover cake batter - just cover it with plastic wrap and set aside.
• Bake the two cupcake trays in the preheated oven for about 25 minutes, rotating the trays once, at the 15 minute mark.
• The cupcakes will be done when a toothpick inserted in the middle, comes out clean.
• Remove the cupcakes from the oven and let them cool down for about 5 - 10 minutes. Then gently remove them from the cupcake tray.
• Repeat with the remaining cupcake batter.
• While the cupcakes are baking / cooling, make the frosting.
• Make the chocolate buttercream frosting according to the recipe here. Replace the dutch cocoa with black cocoa. Add a few drops of black food coloring if needed, at the end of the whisking stage.
• Scrape the black frosting into a large piping bag that is attached with a large open star or closed star piping tip.
• When the cupcakes have cooled down, remove a cone or funnel-shaped piece from the center of the cupcakes with a sharp knife as shown in the pictures in the post.
• Fill the cavity with room temperature white chocolate ganache.
• Frost the cupcakes with the black frosting. I like to frost them with a large swirl, but you can frost them however you like.
• Sprinkle Halloween sprinkles on top, and serve. (Note: remember to warn your guests that the cupcakes will "bleed", so that don't get "blood" on their hands! Or clothes.)

BLEEDING HEART CUPCAKES

Steps:

• 1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
• 2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
• 3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
• 4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.

BLEEDING CUPCAKES

Steps:

• Preheat the oven to the specified temperature in your cupcake recipe.
• Line muffin tins with foil or paper liners.
• Beat the egg in a medium bowl.
• Beat in the softened cream cheese and mix until smooth.
• Add the sugar and mix until smooth.
• Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
• Fold in the white chocolate chunks.
• Prepare the cupcake batter.
• Fill the cups 2/3 full with the cake batter.
• Place about 1½ teaspoonful of the filling in the center of each cupcake.
• Bake, cool, and frost as directed in the cupcake recipe.