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Halloween Cupcakes: The Ghoulish Graveyard and The Bleeding Eye

Isn’t Halloween the perfect opportunity to bake something creative and a bit crazy? Yesterday, we went to a party where everybody was asked to bring something different to eat. Our hosts wanted a cocktail party were we would eat, drink, mingle and dance all night long (dressed 80s style!). I had been looking for an excuse to make cupcakes for a while now – baking a dozen just for the two of us feels somewhat sinful – so I jumped at the opportunity to bake what turned out to also be a craft project. Just perfect!

I ordered cupcakes decorating kits from an online shop called La Quincaillerie Sucrée (“The Sweet Hardware Store”). Created by Marjorie, a Quebec City baking aficionado, the store sells kits to elevate your cupcakes from hum to show-stoppers. There are seasonal kits (for fall, Halloween, etc.) and also cute basic kits that would make your cupcakes perfect for a baby shower or kids’ birthday parties. Her kits are very affordable, her inventory changes frequently and she ships worldwide. I had a lot of fun playing around with two Halloween kits and I can’t wait to see what Marjorie has in store for Christmas. Curious? Visit La Quincaillerie Sucrée. Marjorie also has a baking blog (in French but the pictures alone are worth your visit): Billets Glacés.

Ghoulish Graveyard Cupcakes

To make my Ghoulish Graveyard Cupcakes, I turned to someone I consider to be an authority in my baking world, Kelly from Evil Shenanigans. The first time I saw the picture of her Dark Chocolate Moka Cupcakes, I knew I just had to make them. They really do look evil! I colored my buttercream blood red and filled the cupcakes with Kelly’s Cream Filling. I decorated the cupcakes with mini ghosts arranged around a graveyard and topped each cake with a classic Halloween figure: evil pumpkins, skulls and crossbones, bats and ghosts.

Bleeding Eye Cupcakes

To make my Bleeding Eye Cupcakes, I searched for cherry-filled cupcakes and stumbled upon a great blog, Love and Olive Oil (I’m now a follower), which featured an elegant-looking Cherry-Filled Almond Cupcake. These were far too cute for Halloween so I transformed them by flattering the icing and making bloody eyeballs out of them (blood leaks out of the cupcake when you bite into it, ewwww!).

I had a lot of fun making them and they were very much appreciated. I’m copying the recipes I used here for your baking pleasure but if you liked them, please visit La Quincaillerie Sucrée, Evil Shenanigans and Love and Olive Oil, three great sites written by endlessly creative and interesting foodies.

Happy Halloween!

The Ghoulish Graveyard

Red Licorice Shadows cupcake decorating kit
Dark Chocolate Mocha cupcakes
Cream Filling
Red licorice buttercream

Dark Chocolate Mocha Cupcakes, Cream Filling, Red Licorice Buttercream

Ghoulish Graveyard Cupcakes: Dark Chocolate Mocha Cupcakes, Cream Filling, Red Licorice Buttercream

Cream Filling Inside the Ghoulish Graveyard Cupcakes

Dark Chocolate Mocha Cupcakes

Created by Kelly from Evil Shenanigans.

Makes 12 Cupcakes

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Dutch-processed cocoa powder
4 tablespoons butter, melted
1/3 cup buttermilk
1 large egg, beaten with
1 egg white
1 teaspoon vanilla
3 tablespoons strong coffee (espresso coffee or you can use three tablespoons hot water with 1 tablespoon instant coffee)

Heat the oven to 350°F and line a 12-cup cupcake/muffin tin with liners.

Sift the flour, baking powder, baking soda, cocoa powder, sugar, and salt.   Mix well.

Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla, and coffee.  Blend until there are only a few small lumps left.

Scoop into lined cupcake tins and bake for 20 minutes, or until the centers spring back when lightly pressed.

Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.

Cream Filling for Cupcakes

Created by Kelly from Evil Shenanigans.

Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.  Add the water and whip well.

The unused cream filling can be frozen until you make your next cupcake batch.

Bleeding Red Licorice Buttercream

Adapted from Love and Olive Oil.

4 oz (1 stick) unsalted softened butter
2 ½ cups powdered (confectioners’) sugar
½ teaspoon kosher salt (don’t add salt if you use salted butter)
1 bottle red food coloring (use gel version because liquid food coloring will soften your buttercream too much)

1 dram red licorice candy oil (from Quincaillerie Sucrée)
If you don’t have red licorice candy oil, you can make a vanilla buttercream by adding ½ scraped vanilla bean or ½ teaspoon vanilla extract

1 to 2 tablespoons milk

Cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add powdered sugar, ½ cup at a time, until mixture is smooth (it will be rather firm at this point). Add candy oil or vanilla extract and food coloring and mix until combined. If your buttercream isn’t soft enough, add milk 1 tablespoon at a time until you reach the desired consistency. Beat on high speed until light and fluffy (2-3 minutes).

The Bleeding Eye

Monster Eyeballs cupcake decorating kit
Almond cupcake
Cherry and cranberry filling
Almond & vanilla buttercream

Bleeding Eye Cupcakes

Cherry-Filled Almond Cupcakes

Created by Love & Olive Oil.

Makes 12 cupcakes

Cupcakes
1 cup all-purpose flour
1/4 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup oil
1 cup coconut milk
1/2 vanilla bean (seeds only) or 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Cherry Filling
To save time, I used a store-bought cherry-cranberry pie filling that I pureed in a food processor. Next time I’ll try to make my own filling from scratch using the following recipe:

1 cup frozen sweet cherries
3 tablespoons sugar
2 tablespoons cranberry or pomegranate juice, or water
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon vanilla

Almond Buttercream (adapted version)
4 oz (1 stick) unsalted softened butter
2 ½ cups powdered (confectioners’) sugar
½ teaspoon kosher salt (don’t add salt if you use salted butter)
½ scraped vanilla bean or ½ teaspoon vanilla extract
1 teaspoon almond extract
1 to 2 tablespoons milk

Preheat oven to 350°F. Line muffin pan with cupcake liners.

In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt. Whisk together oil, coconut milk, vanilla bean, and almond extract. Add sugar and mix until incorporated. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth (batter will be slightly lumpy). Fill cupcake liners with 3 tablespoons of batter (papers should be just under 2/3 of the way full). Bake for 20-22 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make filling, add frozen cherries to medium saucepan along with sugar and juice. Bring to a simmer, stirring occasionally and slightly mashing some of the whole cherries. Meanwhile, mix 1 tablespoon cool water with cornstarch in a small dish and set aside. When cherry mixture starts bubbling, add cornstarch mixture and stir until filling is thickened and is no longer milky. Remove from heat and stir in vanilla. Allow to cool at room temperature for 15 minutes. Move to refrigerator and chill until ready to use.

To make filling, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add powdered sugar, ½ cup at a time, until mixture is smooth (it will be rather firm at this point). Add vanilla and almond extracts mix until combined. If your buttercream isn’t soft enough, add milk 1 tablespoon at a time until you reach the desired consistency. Beat on high speed until light and fluffy (2-3 minutes).

Yum

7 Responses to Halloween Cupcakes: The Ghoulish Graveyard and The Bleeding Eye

  1. Isabella says:

    I have this amazing idea for cupcakes recipe as follows:
    cake- Tie Dye (Purple, Orange, White, Green) White Cake Filling: Various Candies
    Laying on top of the cupcake would be a mini iced cookie coffin with a hand clawing the front and standing up would be a cookie tombstone and the base of the cupcake would be piped grass

  2. Kristeh says:

    Did you pipe in the cream into the cupcake? They are so cute, just wasn’t clear how you got the cream into the cupcake!

    • Marie says:

      I cut out a little portion of the cupcake (like a small cone), then filled the hole with cream, and place the small piece of cake I cut off back on (it’s hidden by the icing!)

  3. Hyosun Ro says:

    The cutest Halloween cupcakes I have ever seen!

  4. Peggy says:

    Those cupcakes look so adorable! Definitely would be winners at any Halloween party!

  5. Danny says:

    Wow this are so cute!! 10/10 for creativity :)

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