Description
Adorable Halloween cupcakes with a rich chocolate cake, raspberry jam center, and whipped cream ‘blood’ topping that thrills kids and adults alike.
Ingredients
Scale
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup raspberry jam
- 1 cup whipped cream
- Red food coloring (optional)
- Chocolate frosting
- Red candy or gel for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Stir until smooth and well-blended.
- Fill each cupcake liner about halfway with the batter.
- Bake them for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow your cupcakes to cool completely on a wire rack.
- Once they’ve cooled, take a small knife and cut out a cone shape from the center of each cupcake.
- Fill the hole with a generous spoonful of raspberry jam, then gently replace the cone.
- Frost the top of each cupcake with a luscious layer of chocolate frosting.
- In a small bowl, mix the whipped cream with red food coloring to create a chilling ‘bloody’ effect.
- Add red candy or gel on top for a spooky final touch.
- Serve and enjoy!
Notes
These cupcakes are best enjoyed fresh and can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg