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–+ servings
Easy Spooky Zombie Brain Cupcakes Recipe for Halloween
C. Motter Cindy

Zombie Brain Cupcakes

These Zombie Brain Cupcakes are tender chocolate cupcakes crowned with glossy green buttercream piped into brainy swirls that look ghoulish and delicious, perfect for Halloween parties and classroom events.
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Prep Time 20 minutes
Cook Time 21 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1 1/4 cups all purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 1/2 cup milk whole or two percent
  • 1/3 cup vegetable oil or melted neutral butter
  • 2 teaspoons vanilla extract
  • 1/2 cup hot brewed coffee or hot water
Frosting and decorations
  • 1 cup unsalted butter softened
  • 3 to 4 cups powdered sugar to taste and texture
  • 2 to 3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • pinch salt
  • green gel food coloring plus a tiny dot of black to mute the shade
  • 2 tablespoons optional red glaze seedless strawberry or cherry jam thinned with 1 teaspoon warm water
  • optional candy eyes or sprinkles

Equipment

  • Muffin tin
  • paper liners
  • large bowls
  • - Whisk
  • Piping bag or zip top bag
  • small round piping tip (size 4-6)

Method
 

  1. Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl until no streaks remain.
  3. In a second bowl, whisk eggs, milk, oil, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and whisk until mostly combined. Batter will be thick.
  5. Pour in hot coffee or water and whisk until smooth and shiny. Batter will be loose.
  6. Divide batter evenly among liners, filling two-thirds full for domed tops.
  7. Bake 18 to 21 minutes until tops spring back and a toothpick comes out with a few moist crumbs. Avoid overbaking.
  8. Cool cupcakes in pan 5 minutes, transfer to rack to cool completely.
  9. Beat softened butter until creamy and pale, gradually add powdered sugar, salt, vanilla, and cream. Beat until fluffy. Adjust sugar or cream to desired thickness.
  10. Tint frosting with green gel color and a tiny dot of black for a muted zombie shade. Mix well.
  11. Fill piping bag fitted with a small round tip (size 4-6) or use a zip-top bag with a small snip.
  12. Pipe a straight frosting line down the center of each cupcake to create two lobes.
  13. On each side of the midline pipe connected S shapes from top to bottom to mimic brain folds, keeping lines close.
  14. Optionally, warm jam and drip into grooves for a gore effect, using less glaze to keep lines defined.
  15. Optionally, add candy eyes near cupcakes for playful decoration.
  16. Chill 15 minutes to set frosting lines for transport. Serve at room temperature.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 55mgSodium: 320mgPotassium: 150mgFiber: 3gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

Room temperature eggs and milk improve rise. Hot liquid blooms cocoa for deeper flavor. Keep frosting thick for sharp brain lines and practice piping on parchment before decorating cupcakes.
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