Description
These Zombie Brain Cupcakes are delightfully spooky treats perfect for Halloween or any creepy celebration. Rich, moist chocolate cupcakes are topped with a vibrant neon green buttercream frosting piped to resemble a brain, finished with eerie red gel drizzles that mimic dripping blood. Fun to make and impressively spooky, these cupcakes combine classic flavors with creative decoration for a chillingly delicious dessert.
Ingredients
Scale
Cupcakes
- 1 1/4 cups (150 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (120 ml) buttermilk or whole milk
- 1/4 cup neutral oil
- 1 large egg, beaten
- 1/2 tsp pure vanilla extract
- 1/4 cup boiling water
Frosting & Assembly
- 4 cups (455 g) powdered sugar, sifted
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 2 to 3 drops neon green liquid food coloring (or more as needed)
- Red decorating gel, for drizzling
Instructions
- Prepare the Oven and Tin: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and kosher salt until well combined and aerated.
- Add Wet Ingredients: To the dry mixture, add buttermilk (or whole milk), neutral oil, beaten egg, and vanilla extract. Whisk these ingredients until the batter is smooth and even without lumps.
- Incorporate Boiling Water: Carefully pour in the boiling water and whisk thoroughly until the batter is fully combined and smooth; this step helps to create a moist cupcake texture.
- Fill Cupcake Liners: Using a 1/4 cup (60 ml) measure, fill each cupcake liner about two-thirds full with batter to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the cupcakes have risen and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool fully in the pan for about 1 hour before frosting to prevent melting the frosting.
- Make the Frosting: In a large bowl using a stand mixer fitted with the whisk attachment (or an electric mixer), beat powdered sugar, unsalted butter, vanilla extract, and kosher salt on medium-high speed for 2 to 3 minutes until the frosting is bright white and very smooth.
- Tint the Frosting: Add 2 to 3 drops of neon green liquid food coloring to the frosting. Beat again until the color is fully incorporated and adjust with more drops to achieve a vibrant green shade.
- Prepare Piping: Transfer the tinted frosting to a large piping bag fitted with a small round tip to achieve precise piping details.
- Pipe the Brain Design: Pipe a small mound of frosting (about the size of a quarter) onto the top of each cupcake. Then pipe two straight vertical lines side by side down the middle, followed by squiggly lines on either side to mimic the folds of a brain.
- Add the Bloody Effect: Drizzle red decorating gel over the piped frosting, letting it settle into the creases to create a dripping blood effect that enhances the zombie theme.
- Store Properly: Refrigerate the cupcakes if not serving immediately to keep the frosting firm and fresh until ready to enjoy.
Notes
- Use fresh buttermilk or whole milk to ensure the best texture and flavor in the cupcakes.
- If neon green food coloring is not available, mix blue and yellow food colorings to achieve a similar effect.
- Make sure the cupcakes are completely cooled before frosting to avoid melting the buttercream.
- Red decorating gel can be found in baking supply stores or online and is essential for the bloody effect.
- These cupcakes can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
- For a dairy-free version, substitute butter with vegan butter and use a plant-based milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
