Description
These Zombie Brain Cupcakes are a spooky and delicious treat perfect for Halloween or any themed party. Moist chocolate cupcakes are topped with a vibrant green buttercream frosting, piped to resemble creepy zombie brains, and finished with a drizzle of red decorating gel for a gory effect.
Ingredients
Units
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
- Red decorating gel, for drizzling
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to ensure easy 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 evenly combined.
- Add Wet Ingredients: Pour in the buttermilk (or whole milk), neutral oil, beaten egg, and vanilla extract. Whisk together until the batter is smooth and homogeneous.
- Incorporate Boiling Water: Carefully add the boiling water to the batter and whisk until fully combined. This step helps to create a moist, tender cupcake texture.
- Fill the Liners: Using a 1/4 cup (60 ml) measure, fill each cupcake liner about two-thirds full with batter, distributing evenly among the 12 cups.
- Bake the Cupcakes: Place the muffin tin in the preheated 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 the Cupcakes: Remove the cupcakes from the oven and let them cool completely in the muffin tin for about 10 minutes, then transfer to a wire rack to cool fully, approximately 1 hour.
- Make the Frosting: In a large bowl, using a stand mixer fitted with the whisk attachment or an electric mixer, beat the sifted powdered sugar, room temperature unsalted butter, vanilla extract, and kosher salt on medium-high speed. Beat for 2 to 3 minutes until the frosting is bright white, smooth, and fluffy.
- Tint the Frosting: Add 2 to 3 drops of neon green liquid food coloring to the frosting and continue beating until the color is fully incorporated and vibrant. Adjust with more drops if a deeper green color is desired.
- Pipe the Brain Design: Transfer the green frosting to a large piping bag fitted with a small round tip. Pipe a small mound (about the size of a quarter) on top of each cooled cupcake. Next, pipe two straight vertical lines side by side down the middle of each cupcake, then add squiggly lines on either side to create a brain-like appearance.
- Apply the Red Gel: Using red decorating gel, drizzle a small amount onto each cupcake, allowing it to settle into the creases of the piped brain to mimic blood and add a gory effect.
- Chill if Needed: Refrigerate cupcakes if they will not be served immediately to keep the frosting firm and fresh.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- Use a neutral oil like vegetable or canola oil for a clean taste.
- Boiling water helps intensify the chocolate flavor; do not skip this step.
- Adjust the amount of green food coloring according to your desired intensity.
- Keep cupcakes refrigerated if not served within 2 hours to maintain frosting texture.
- These cupcakes can be made a day ahead and stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 33g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
