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Halloween Brain Cupcake

Spooky Halloween Brain Cupcake: 1 Gruesome Recipe


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  • Author: Roxana
  • Total Time: 20 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Create spooky and fun Halloween Brain Cupcakes with a simple 5-step decoration process. These cupcakes feature realistic pink buttercream ‘brains’ and a gory raspberry ‘blood’ effect, perfect for parties.


Ingredients

Scale
  • 12 vanilla or strawberry cupcakes
  • 1 cup unsalted butter
  • 34 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 12 tbsp milk or cream
  • Gel colors: pink, warm brown or ivory
  • Raspberry jam, coulis, or red gel (or mix corn syrup + cocoa for “blood”)

Instructions

  1. Tint buttercream light pink. Add a drop of warm brown or ivory to mute the tone.
  2. Spread a thin base coat of the pink buttercream over cooled cupcakes. Score a shallow center line with a spatula to divide the ‘brain’ hemispheres.
  3. Fit a piping bag with a round tip (#10–12). Pipe one long squiggle on each side of the center line to define the brain lobes.
  4. Add a second layer of squiggles on top for more volume, creating irregular loops for a natural effect. Chill the cupcakes for 5 minutes to set the squiggles.
  5. Spoon raspberry jam, coulis, or red gel into the crevices for a gory ‘blood’ effect.
  6. Serve soon after decorating for the freshest look and texture.

Notes

  • For oozing centers, core the cupcakes and fill with jam before frosting.
  • Freeze for 5 minutes before glazing to minimize run-off.
  • Store up to 5 days in the refrigerator; add the glaze on the day of serving.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-bake decoration
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 380
  • Sugar: 42 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg