Goth Cupcakes
Goth Cupcakes are a striking twist on traditional cupcakes, perfect for those who appreciate a dark and whimsical aesthetic. These treats combine rich chocolate flavor with an unusual yet captivating visual appeal, creating a delightful contrast that’s as fun to eat as it is to look at. The deep, dark cocoa achieves a flavor profile that’s bold and decadent, while the crimson frosting adds an element of surprise – truly, a dessert that stands out in any crowd!
Table of Contents
I first stumbled upon the idea of Goth Cupcakes during a themed party, where every dish was inspired by the whimsy of the gothic aesthetic. When I tasted one, I was immediately enchanted by the combination of flavors and textures. The moist, tender cake complemented the creamy frosting, making it a hit not just for the guests who loved the unique look but also for those who simply craved a delicious cupcake. If you’re looking for something that’s both visually stunning and irresistibly tasty, I wholeheartedly invite you to bake a batch of Goth Cupcakes.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 90 minutes, but the prep is just 25 minutes before the baking begins.
- Irresistible Flavor: The combination of Dutch-process and black cocoa delivers a rich, chocolate experience.
- Eye-Catching Appeal: The striking contrast between the dark cupcake and bright red frosting will wow your guests.
- Flexible Serving: Perfect for parties, Halloween, or whenever a sweet craving strikes!
- Diet-Friendly Options: You can easily swap in gluten-free flour or dairy-free alternatives if needed.
Ingredients You’ll Need
- 2 cups granulated sugar: Provides sweetness and moisture. You can substitute with coconut sugar, but it will alter the color.
- 1 3/4 cups flour: All-purpose flour is ideal for texture, but you can use gluten-free flour if desired.
- 6 tablespoons Dutch-process cocoa powder: This adds a deep chocolate flavor. Use unsweetened cocoa if necessary.
- 6 tablespoons black cocoa powder: Essential for that deep noir color and flavor. Try swapping with more Dutch-process cocoa for a milder taste.
- 1 ½ teaspoons baking powder: Helps the cupcakes rise, ensuring a fluffy texture.
- 1 ½ teaspoons baking soda: Works with the vinegar from the cocoa to create lift.
- 1 teaspoon salt: Enhances the sweetness and balances the flavors.
- 2 large eggs (room temp): Eggs contribute to the moisture and structure. Always use room temperature eggs for better mixing.
- 1 cup milk of choice: Dairy or plant milks like almond or oat are great. Avoid canned coconut milk to prevent a heavy texture.
- ½ cup canola or vegetable oil: This keeps the cupcakes moist. Melted coconut oil can be used for a different flavor.
- 2 teaspoons vanilla extract: Adds necessary depth to the overall flavor.
- 1 cup boiling water: This not only helps to incorporate cocoa but creates a syrupy batter leading to moist cupcakes.
- 1 pound full-fat cream cheese (room temp): Key for a rich, velvety frosting. Avoid low-fat cream cheese, or the texture will be off.
- ½ cup + 3 tablespoons unsalted butter (room temp): Ensures a smooth frosting; just make sure it’s softened for easy mixing.
- 2 ½ cups powdered sugar: Sweetens the frosting. Adjust the amount based on your desired sweetness.
- 1 teaspoon vanilla extract: Provides extra flavor in the frosting.
- 1 pinch salt: Balances the sweetness of the frosting.
- Up to 1.5 oz No-Taste Christmas Red Gel Food Coloring: This is what transforms your frosting into a dramatic, gothic hue. Avoid liquid coloring as it will alter the consistency.
How to Make Goth Cupcakes
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While that’s warming up, line two muffin pans with 24 cupcake liners to prepare for your batter.
Whisk Dry Ingredients: In a large bowl, stir together 2 cups granulated sugar, 1 ¾ cups flour, 6 tablespoons Dutch-process cocoa powder, 6 tablespoons black cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt until well mixed.
Combine Wet Ingredients: To the dry mix, add 2 large eggs, 1 cup milk, ½ cup canola oil, and 2 teaspoons vanilla extract. Mix until just combined, taking care not to over-mix.
Incorporate Boiling Water: Next, stir in 1 cup of boiling water carefully. The batter will be very thin – this is what keeps your cupcakes moist!
Pour & Bake: Divide the batter evenly across the lined muffin cups, filling each about ¾ full. Place them in the oven and bake for 17-25 minutes until a toothpick inserted comes out with just a few moist crumbs.
Cool the Cupcakes: Allow the cupcakes to cool in the pans for about 5 minutes before transferring them to a cooling rack. Make sure they are completely cooled before frosting to avoid melting.
Prepare the Frosting: In a large mixing bowl, combine 1 pound of room temperature cream cheese and ½ cup plus 3 tablespoons of room temperature unsalted butter. Using an electric mixer, beat them together on medium speed until smooth, which takes about 2 minutes. It may appear crumbly at first, but keep mixing!
Add Powdered Sugar & Flavoring: Gradually add in 2 ½ cups powdered sugar until mixed thoroughly. Next, mix in 1 teaspoon vanilla extract and a pinch of salt.
Color the Frosting: Finally, mix in your food coloring a little at a time until you reach your desired shade of red.
Frost Your Cupcakes: If your frosting seems too soft to pipe, chill it in the fridge for about 15 minutes. Use a piping bag fitted with a Wilton Tip 1M (or your preferred tip style) to frost each cupcake generously.
Storing & Reheating
Store your unfrosted cupcakes at room temperature in an airtight container for up to four days. If you’re not frosting them right away, refrigerating them after two days keeps them fresher longer. Frosted cupcakes can be refrigerated for about three days. You can also freeze both unfrosted and frosted cupcakes for up to three months; perfectly fine for future indulgence. Just remember that while the texture remains, the liners may soften slightly, so if presentation matters, consider frosting them fresh!
Chef’s Helpful Tips
- Always ensure your butter and cream cheese are at room temperature, making mixing much smoother.
- Don’t over-mix your batter; a few lumps are perfectly fine.
- If your frosting gets too soft, just pop it in the fridge for a bit – it’ll firm up nicely!
- Feel free to adjust the amount of food coloring based on your preferred level of goth!
- These cupcakes can also be made ahead; just freeze them unfrosted, which makes last-minute prep a breeze.
Goth Cupcakes are not just a culinary treat; they’re a celebration of creativity and flavor. The rich chocolate couples beautifully with the striking red frosting, creating a memorable dessert worth sharing. Experiment with different decorations, or even use themed sprinkles to elevate them further. Whether it’s a special occasion or a spontaneous indulgence, these cupcakes are sure to satisfy your sweet cravings. Enjoy every dark and delicious bite!
Recipe FAQs
Can I make these cupcakes gluten-free?
Absolutely! Just replace the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s instructions and measurements, as they may vary.
What’s the best way to store frosted cupcakes?
Frosted cupcakes should ideally be stored in the fridge to keep the cream cheese frosting fresh. Use an airtight container to prevent them from drying out.
How can I make these cupcakes less sweet?
If you want a less sweet flavor, simply reduce the amount of powdered sugar in the frosting. You can also play around with the cocoa content in the cupcakes themselves for a more balanced flavor.
Can I use different colors for the frosting?
Of course! Feel free to get creative with other colors of gel food coloring to match occasions or themes. Just remember that the texture may change depending on the amount of liquid dye used.
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📖 Recipe Card
Goth Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Goth Cupcakes are a delightful treat packed with rich chocolate flavor. With simple ingredients and an easy prep process, they’re perfect for any celebration or just a sweet indulgence. Their striking dark color paired with creamy frosting makes them a standout dessert that everyone will love!
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 – see notes
- 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 your oven to 350 °F (175 °C) and line two muffin pans with 24 liners.
- In a large bowl, combine the granulated sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Add the eggs, milk, canola oil, and vanilla to the dry ingredients and mix until well combined.
- Slowly stir in the boiling water until the batter is thin.
- Divide the batter among the muffin liners, using about 1/4 cup per liner.
- Bake for 17-25 minutes; check doneness with a toothpick for moist crumbs.
- Allow cooling in the pans for 5 minutes, then transfer to a rack to cool completely before frosting.
Notes
Make sure your cream cheese is at room temperature for easy mixing.
If you want extra sweetness, you can add more powdered sugar to your frosting as per your taste.
These cupcakes are perfect for events or just a special treat!
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
