Zombie Brain Cupcakes
Irresistibly spooky and charmingly whimsical cupcakes topped with fluffy neon green frosting and a gory drizzle of red gel, perfect for Halloween festivities.
Servings: 12 cupcakes
Calories: 350kcal
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup buttermilk or whole milk
- 1/4 cup neutral oil
- 1 large egg, beaten
- 1/2 tsp pure vanilla extract
- 1/4 cup boiling water
For the Frosting
- 4 cups powdered sugar, sifted
- 1 1/2 cups 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 to achieve desired color
- to taste Red decorating gel for drizzling
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and line a standard 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add buttermilk, neutral oil, beaten egg, and vanilla extract, whisking until smooth and creamy.
- Slowly pour in the boiling water, stirring until everything is completely combined; the batter will be quite liquid.
- Fill each cupcake liner with about 1/4 cup (60 ml) of the batter, coming about two-thirds up the sides.
Baking
- Bake in your preheated oven for 18 to 20 minutes, or until a tester inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the tin for about 1 hour.
Frosting
- Beat together the powdered sugar, unsalted butter, vanilla extract, and kosher salt on medium-high speed until light, fluffy, and bright white.
- Add neon green food coloring and mix until well combined to achieve a brain-like color.
- Pipe a small mound of frosting onto each cupcake to sculpt brain-like shapes.
- Drizzle red decorating gel on each cupcake for a spooky finish.
- If not serving immediately, refrigerate the cupcakes until needed.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze by wrapping in plastic wrap and placing in a freezer-safe container.