Goth Cupcakes
Goth Cupcakes bring a playful twist to dessert time, combining rich chocolatey goodness with a dark, elegant aesthetic. These delightful treats are not only visually striking, showcasing a deep, rich color, but they also serve up an irresistible flavor that perfectly balances sweetness with a hint of bitterness from the cocoa. The moist texture, complemented by a luscious cream cheese frosting, makes each bite a decadent experience you won’t forget.
Table of Contents
When I first stumbled upon Goth Cupcakes, I was immediately drawn in by their unique charm. What started as a fun way to embrace a darker style of baking quickly became a beloved dessert at gatherings. Whether it’s a Halloween party or just a cozy night in, these cupcakes impress and satisfy, making everyone feel included in the deliciousness. Trust me, once you try this recipe, you’ll be counting the days until you can make them again!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 25 minutes, you can easily whip these up for any occasion.
- Irresistible Flavor: The combination of Dutch-process and black cocoa powder provides a delightfully deep chocolate experience.
- Eye-Catching Appeal: Their dark color and stunning red frosting make them a feast for the eyes as well as the tummy.
- Flexible Serving: Perfect for parties, gatherings, or just indulging in a sweet treat at home.
- Diet-Friendly Options: Use vegan butter and plant-based milk for a dairy-free alternative.
Ingredients You’ll Need
- 2 cups (400 grams) granulated sugar: Adds sweetness and helps create a tender crumb.
- 1 3/4 cups (218-241 grams) flour: All-purpose flour provides structure. You can substitute with a gluten-free blend if desired.
- 6 tablespoons (42 grams) Dutch-process cocoa powder: Rich chocolate flavor. Ensure it’s not regular cocoa for the best depth.
- 6 tablespoons (42 grams) black cocoa powder: This ingredient is key to achieving that dark hue and unique flavor. You can use more Dutch cocoa if needed.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise.
- 1 1/2 teaspoons baking soda: Assists in the leavening process.
- 1 teaspoon salt: Balances sweetness and enhances the chocolate flavor.
- 2 large eggs (room temp): Eggs add moisture and structure. Let them sit out for about 30 minutes before using for best results.
- 1 cup milk of choice: Adds moisture; avoid using canned coconut milk as it can affect texture. Almond or oat milk work well.
- 1/2 cup (120 ml) canola or vegetable oil: Keeps the cupcakes moist. You can substitute with melted coconut oil for a different flavor.
- 2 teaspoons vanilla extract: Adds a hint of sweetness and enhances the chocolate taste.
- 1 cup (236 ml) boiling water: This is what makes the batter incredibly moist. Don’t skip this step!
- 1 pound (450 grams) full-fat cream cheese (room temp): Essential for a rich frosting; ensure it’s softened perfectly to avoid lumps.
- 1/2 cup + 3 tablespoons (155 grams) unsalted butter (room temp): Provides creaminess and a rich texture in the frosting.
- 2 1/2 cups (300 grams) powdered sugar + an additional 1/2-1 cup (60-120 grams), if desired: Sweetens the frosting and gives it a fluffy consistency.
- 1 teaspoon vanilla extract: For flavor in the frosting.
- 1 pinch salt: Balances the frosting’s sweetness.
- Up to 1.5 oz (38-42 grams) No-Taste Christmas Red Gel Food Coloring: Use this to achieve the striking red hue in the frosting without the aftertaste that liquid colorings can produce.
How to Make Goth Cupcakes
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line 2 muffin pans with 24 cupcake liners; these will hold your dark, enchanting creations.
Mix Dry Ingredients: In a large bowl, combine 2 cups (400 grams) granulated sugar, 1 3/4 cups (218-241 grams) flour, 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, and 1 teaspoon salt. Stir together to ensure they’re well mixed.
Add Wet Ingredients: Next, add 2 large eggs (room temp), 1 cup milk, 1/2 cup (120 ml) canola or vegetable oil, and 2 teaspoons vanilla extract. Mix until fully combined, ensuring there are no dry patches.
Incorporate Boiling Water: Carefully stir in 1 cup (236 ml) boiling water. This might seem unusual, but it creates a thin batter that results in super moist cupcakes!
Fill the Muffin Liners: Using a measuring cup, pour the batter into the muffin liners, filling each about 3/4 full (a little less than 1/4 cup or 56 grams per liner). This will ensure they rise nicely without overflowing.
Bake: Bake in the preheated oven for about 17-25 minutes until a toothpick inserted in the center comes out with some moist crumbs but no uncooked liquid.
Cool the Cupcakes: Let the cupcakes cool in the pans for just 5 minutes before carefully turning them out onto a wire rack to cool completely. Make sure they are cooled fully before frosting.
Prepare Cream Cheese Frosting: In a large mixing bowl, beat together 1 pound (450 grams) full-fat cream cheese and 1/2 cup + 3 tablespoons (155 grams) unsalted butter with an electric mixer at medium speed until well combined. It should be creamy; don’t worry if it looks a bit crumbly at this point.
Add Sugar and Flavor: Gradually add 2 1/2 cups (300 grams) powdered sugar and mix until combined. Then, beat in 1 teaspoon vanilla extract and a pinch of salt to enhance the flavors.
Color the Frosting: Add up to 1.5 oz (38-42 grams) No-Taste Christmas Red Gel Food Coloring and mix until evenly combined, creating that vibrant color that catches the eye.
Chill if Necessary: If your frosting seems too soft to pipe, pop it in the refrigerator for about 15-30 minutes, stirring occasionally, until it firms up enough to pipe beautifully.
Frost the Cupcakes: Using a piping bag fitted with a Wilton Tip 1M or your favorite cake decorating tip, swirl the red frosting atop each cupcake, aiming for 41 grams (3 tablespoons) of frosting per cupcake.
Storing & Reheating
Unfrosted cupcakes can be sealed in an airtight container at room temperature for up to 4 days, but after 2 days, store them in the fridge to maintain freshness. If you decide to freeze them—either frosted or unfrosted—they will last up to 3 months. Just wrap each cupcake tightly in plastic wrap and then foil to prevent freezer burn. To refresh frozen cupcakes, thaw them at room temperature or warm them in a microwave for about 10 seconds.
Chef’s Helpful Tips
- Avoid overmixing your batter to ensure your cupcakes stay light and fluffy.
- Let your eggs and butter come to room temperature; this helps to achieve a better texture in your cupcakes.
- If you’d like a richer flavor, consider adding a touch of espresso powder to your dry mix.
- Make a test batch first if you’re trying out new cupcake liners, as some can stick more than others.
- Frosting can be made in advance and stored in the refrigerator for up to a week—simply whip it up again before using.
Goth Cupcakes are not just food; they’re an experience—visually stunning, flavor-packed, and perfect for any occasion where you want to impress. Embrace the dark charm of these treats and let your creativity shine; whether it’s adding unique decorations or flavor twists, have fun with it. Enjoy baking—and don’t forget to savor each decadent bite!
Recipe FAQs
Can I make these cupcakes ahead of time?
Absolutely! You can make the cupcakes up to 4 days in advance and store them unfrosted at room temperature. Once frosted, they can be refrigerated for up to 3 days.
Can I use a different frosting?
Certainly! If cream cheese frosting isn’t your thing, feel free to substitute with chocolate buttercream for a rich alternative or a simple whipped cream for a lighter option.
What if I don’t have black cocoa powder?
If you can’t find black cocoa powder, you can use more Dutch-process cocoa, but the color and flavor nuances will differ slightly. The cupcakes will still be delicious!
How can I adapt this recipe for allergies?
To make these cupcakes dairy-free, use plant-based milk, dairy-free butter, and vegan cream cheese for the frosting. Ensure your chocolate cocoa powders are dairy-free as well.
PrintMore Desserts & Appetizers Recipes
- Valentine Strawberry Cake Truffles
- Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart
- Valentine Eggless Cheesecake
- Strawberry Cheesecake Cookies
- Valentine Strawberry Shortcake Brownies
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Goth Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Goth Cupcakes thrill with their deep chocolate flavor and stunning appearance. With easy preparation and delicious ingredients, they’re a perfect treat for any occasion!
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 (should be soft enough to easily incorporate into cream cheese frosting!)
- 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 the oven to 350 °F (175 °C) and line 2 muffin pans with 24 cupcake liners.
- In a large bowl, whisk together the dry ingredients: granulated sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Incorporate the eggs, milk, oil, and vanilla into the dry mix and stir well.
- Gradually add the boiling water to the batter, mixing until it’s smooth and thin.
- Distribute the batter evenly among the muffin liners, using just under 1/4 cup (56 grams) for each.
- Bake for 17-25 minutes, checking with a toothpick for doneness; it should come out with moist crumbs.
- Allow the cupcakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Notes
Ensure your ingredients are at room temperature for the best mixing results.
If making the frosting ahead of time, store it in the refrigerator and bring it back to room temperature before using.
Adjust the amount of food coloring based on your preferred shade.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
