Zombie Brain Cupcakes Halloween (Print-Friendly Version)
Moist chocolate cupcakes with vanilla frosting piped to resemble zombie brains, perfect for spooky celebrations.
# What You'll Need:
→ Cupcakes
01 -
150 g all-purpose flour
02 -
200 g granulated sugar
03 -
40 g unsweetened cocoa powder
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon kosher salt
07 -
120 ml buttermilk or whole milk
08 -
60 ml neutral oil
09 -
1 large egg, beaten
10 -
1/2 teaspoon pure vanilla extract
11 -
60 ml boiling water
→ Frosting & Assembly
12 -
455 g powdered sugar, sifted
13 -
340 g unsalted butter, room temperature
14 -
1 teaspoon pure vanilla extract
15 -
1/4 teaspoon kosher salt
16 -
2 to 3 drops neon green liquid food coloring, or more as needed
17 -
Red decorating gel, for drizzling
# How to Make It:
01 -
Preheat oven to 175°C. Line a standard 12-cup muffin tin with paper liners.
02 -
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, oil, egg, and vanilla extract. Whisk until a smooth batter forms.
03 -
Gradually pour boiling water into the batter, whisking until fully combined and smooth.
04 -
Divide batter evenly among liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a tester inserted into the center emerges clean. Allow cupcakes to cool completely in the tin, approximately 1 hour.
05 -
In a stand mixer fitted with a whisk attachment (or using an electric mixer), beat powdered sugar, butter, vanilla extract, and salt on medium-high speed until the frosting is bright white and completely smooth, about 2 to 3 minutes. Tint frosting with green food coloring until desired intensity is achieved, beating well after each addition.
06 -
Transfer frosting to a piping bag fitted with a small round tip. Pipe a small mound in the center of each cupcake, then pipe two vertical lines down the middle, followed by squiggly lines on both sides, emulating a brain's form.
07 -
Drizzle a small amount of red decorating gel over each cupcake, letting it settle into the piping for a gory effect. Refrigerate cupcakes if not serving immediately.
# Additional Tips:
01 -
Excess frosting may be stored in the refrigerator for up to 1 week or frozen for up to 4 months; allow it to reach room temperature and re-whip before reuse.
02 -
For enhanced realism, use a drop of pink food coloring instead of green to imitate true anatomical brain color.