Description
These spooky Zombie Brain Cupcakes are perfect for Halloween or any creepy celebration. Moist chocolate cupcakes are topped with a vibrant neon green buttercream piped to resemble brains, with red gel drizzled to create a gory effect. Fun to make and irresistible to eat, these cupcakes combine rich cocoa flavor with creamy frosting for a chillingly delicious treat.
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
- 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 your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to facilitate easy removal and cleanup later.
- 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 the mixture is evenly combined.
- Add Wet Ingredients: Pour in the buttermilk or whole milk, neutral oil, beaten egg, and vanilla extract. Whisk until the batter is smooth and well blended.
- Incorporate Boiling Water: Carefully add the boiling water to the batter, whisking continuously until fully combined. This step ensures the cupcakes will be moist and tender.
- Fill the Liners: Using a 1/4 cup measure, fill each cupcake liner about two-thirds full with the batter, evenly distributing 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 for about 10 minutes in the pan. Then transfer them to a wire rack to cool completely, approximately 1 hour.
- Make the Frosting: In a large bowl, using a stand mixer with a whisk attachment or electric mixer, beat the sifted powdered sugar, room temperature 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 evenly incorporated and vibrant. Add extra drops if a deeper green 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. Then pipe two straight vertical lines down the middle side by side, followed by squiggly lines on either side to mimic a brain’s folds.
- Apply the Red Gel: Drizzle a small amount of red decorating gel onto each cupcake, letting it settle into the creases of the piped brain to simulate dripping blood for a gory effect.
- Chill if Needed: Refrigerate the cupcakes if not serving immediately to keep the frosting firm and fresh.
Notes
- For a dairy-free version, substitute the buttermilk with almond milk and use dairy-free butter for frosting.
- If you don’t have neon green food coloring, mix blue and yellow food coloring in small amounts to achieve a bright green hue.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use a small round piping tip for detailed brain designs. Practice piping on parchment paper first if unfamiliar.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
