Goth Cupcakes
Get ready to indulge in the darkly delightful world of Goth Cupcakes! These scrumptious treats take the classic cupcake and transform it into a gothic masterpiece, featuring layers of rich chocolate flavor and dreamy red-hued cream cheese frosting. With an eye-catching appeal, they’re perfect for any occasion—be it a party, a book club with friends, or simply an afternoon pick-me-up. The alluring aesthetics combined with delectable taste are what truly make these cupcakes a favorite in many households.
Table of Contents
When I first made Goth Cupcakes, I never realized how striking they would turn out. The deep, dark chocolate batter paired with the vibrant red frosting created a stunning visual that had everyone asking for the recipe! Easy to whip up and utterly satisfying, these cupcakes are a delight for both the palate and the eyes. I can’t wait for you to give them a try!
Why You’ll Love This Recipe
- Simple & Quick: With just 25 minutes of prep, you’ll have these delicious treats ready to bake.
- Irresistible Flavor: Rich and moist chocolate cake perfectly balanced with tangy cream cheese frosting.
- Eye-Catching Appeal: The contrasting colors make them an impressive centerpiece for any gathering.
- Flexible Serving: Perfect for birthday parties, Halloween, or whenever you’re in the mood for something a bit darker.
- Diet-Friendly Adaptations: Easily tweakable for gluten-free and dairy-free options.
Ingredients You’ll Need
- 2 cups granulated sugar: Sweetness to bring out the rich chocolate flavors.
- 1 3/4 cups flour: Provides structure; you can use all-purpose or a gluten-free blend.
- 6 tablespoons Dutch-process cocoa powder: Adds a deep chocolate flavor without bitterness.
- 6 tablespoons black cocoa powder: For that signature dark color; replace with more Dutch cocoa if unavailable.
- 1 1/2 teaspoons baking powder: For some lift; check if it’s fresh for the best results.
- 1 1/2 teaspoons baking soda: Reacts with acid to give the cupcakes a great rise.
- 1 teaspoon salt: Enhances sweetness; don’t skip this step!
- 2 large eggs, room temperature: Binds and enriches the batter.
- 1 cup milk (not canned coconut milk): Adds moisture; any milk works, but whole milk is creamier.
- 1/2 cup canola or vegetable oil: Keeps the cupcakes tender; substitute melted coconut oil if preferred.
- 2 teaspoons vanilla extract: Offers warmth and depth of flavor.
- 1 cup boiling water: Makes for a thin batter that leads to moist cupcakes.
- 1 pound cream cheese, room temperature: Forms the base of the frosting.
- 1/2 cup + 3 tablespoons unsalted butter, room temperature: Gives the frosting its creamy texture; use high-quality butter for flavor.
- 2 1/2 cups powdered sugar plus an additional 1/2-1 cup, if desired: Sweetness for the frosting; adjust to taste.
- 1 teaspoon vanilla extract: To add depth to the frosting as well.
- 1 pinch salt: Balances out the sweetness of the frosting.
- Up to 1.5 oz No-Taste Christmas Red Gel Food Coloring: To add that striking hue; use less if you prefer a subtler color.
How to Make Goth Cupcakes
Preheat the Oven: Start by preheating your oven to 350 °F (175 °C). Line two muffin pans with 24 liners, setting the stage for these mesmerizing treats!
Mix the Dry Ingredients: In a large bowl, stir together 2 cups granulated sugar, 1 3/4 cups flour, 6 tablespoons Dutch-process cocoa powder, 6 tablespoons black cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until well combined. This creates the foundation of flavors that make these cupcakes unforgettable.
Combine Wet Ingredients: Add 2 large eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract. Mix until everything is well-incorporated. Don’t worry if the batter seems a bit thin—it’s supposed to be!
Incorporate Boiling Water: Carefully stir in 1 cup boiling water; this is where the magic happens. The batter will look almost like liquid chocolate, and that’s what leads to beautifully moist cupcakes!
Fill the Liners: Divide the batter between the muffin liners, filling each about a little less than 1/4 cup or 56 grams. This helps ensure they bake evenly and rise beautifully.
Bake Until Done: Bake for 17-25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Pay attention as they bake; your kitchen will fill with an irresistible cocoa aroma!
Cool the Cupcakes: Let the cupcakes cool in the pans for about 5 minutes before turning them out onto a wire rack to cool completely. Make sure they are fully cool before you frost; warm cupcakes can melt your frosting!
Make the Cream Cheese Frosting: In a large mixing bowl, use an electric hand mixer on medium speed to beat together 1 pound of room temperature cream cheese and 1/2 cup + 3 tablespoons softened unsalted butter until well combined. It’s okay if it looks crumbly at this point.
Add the Sugar: Gradually mix in 2 1/2 cups powdered sugar until fully incorporated. Then, blend in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust sweetness by adding more powdered sugar if you want it sweeter!
Incorporate Food Coloring: Beat in up to 1.5 oz of No-Taste Christmas Red Gel Food Coloring until the frosting is a gorgeous shade of red. If the frosting is too soft, simply refrigerate it until it firms up a bit, stirring occasionally.
Frost the Cupcakes: Use a piping bag fitted with Wilton Tip 1M (or your favorite tip) to swirl frosting onto each cupcake. Aim for about 3 tablespoons (41 grams) of frosting per cupcake for that irresistible presentation.
Enjoy or Store: Unfrosted cupcakes can be prepared up to 4 days in advance (refrigerate after 2 days), and frosted ones will keep in the fridge for about 3 days. You can also freeze unfrosted or frosted cupcakes for up to 3 months—the texture remains lovely, though the liners might soften slightly.
Storing & Reheating
Store unfrosted Goth Cupcakes at room temperature in an airtight container for up to 4 days, or refrigerate them after 2 days to keep them fresh. If you choose to freeze them, pack them in layers separated by parchment paper for up to 3 months. To enjoy, simply thaw at room temperature. The flavor may slightly change, but a quick visit in the oven at 350°F for about 5 minutes can help freshen them up!
Chef’s Helpful Tips
- Ensure ingredients, like eggs and butter, are at room temperature for the best emulsion in the batter and frosting.
- Check your baking soda’s freshness by adding a drop of vinegar; if it bubbles, you’re good to go.
- Avoid overmixing the batter to keep the cupcakes tender.
- Let the cupcakes cool completely before frosting to prevent sogginess.
- For extra flavor, consider adding a pinch of espresso powder to the batter; it’ll enhance the chocolate notes.
- You can make the batter a day ahead—just store it in the fridge until you’re ready to bake!
These Goth Cupcakes are not only a treat for your taste buds but visually stunning as well! Their incredible combination of rich chocolate and striking red frosting makes them a memorable dessert; who can resist such a dark yet delicious gem? Even if you’re new to baking or looking to impress guests, these cupcakes are sure to exceed expectations. Don’t hesitate to experiment with flavors or add your signature touch.
Recipe FAQs
Can I make these cupcakes gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement for the best results!
What can I use instead of cream cheese?
If you’re looking for a non-dairy option, try using vegan cream cheese. It works surprisingly well and still provides a lovely frosting texture.
How do I know when the cupcakes are done baking?
A toothpick inserted into the center should come out with some moist crumbs. If it comes out clean, they may be overbaked, so check for doneness starting around the 17-minute mark.
Can I freeze these cupcakes?
Yes, both frosted and unfrosted cupcakes can be frozen for up to 3 months. Just be sure to store them in an airtight container and separate layers with parchment paper to prevent sticking.
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📖 Recipe Card
Goth Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Goth Cupcakes are rich in flavor with a mesmerizing dark color, made from cocoa powders and topped with creamy frosting. Perfect for gatherings or a cozy treat at home.
Ingredients
- 2 cups (400 grams) granulated sugar
- 1 3/4 cups (218–241 grams) flour see notes
- 6 tablespoons (42 grams) dutch-process cocoa powder
- 6 tablespoons (42 grams) black cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temp
- 1 cup milk of choice but not canned coconut milk
- 1/2 cup (120 ml) canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (236 ml) boiling water
- 1 pound (450 grams) full-fat cream cheese room temp
- 1/2 cup + 3 tablespoons (155 grams) unsalted butter, room temp
- 2 1/2 cups (300 grams) powdered sugar + an additional 1/2–1 cup (60–120 grams), if desired
- 1 teaspoon vanilla extract
- 1 pinch salt
- up to 1.5 oz (38–42 grams) No-Taste Christmas Red Gel Food Coloring see notes
Instructions
- Preheat the oven to 350 °F (175 °C) and line 2 muffin pans with 24 liners.
- In a large bowl, mix the dry ingredients: sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Stir in the boiling water; the batter will be quite thin.
- Divide the batter among the muffin liners, filling each with a little less than 1/4 cup or 56 grams.
- Bake for 17-25 minutes or until a toothpick inserted comes out with some moist crumbs.
- Cool in the pans for 5 minutes, then turn out onto a rack to cool completely before frosting.
Notes
Ensure the cream cheese and butter are at room temperature for easy mixing.
For more sweetness, you can adjust the amount of powdered sugar in the frosting.
The boiling water makes the batter thin but helps with moisture during baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
