Goth Cupcakes
The rich, velvety sweetness of a cupcake is hard to resist. Now, pair that with an intriguing dark hue that captivates your senses while hinting at a spookier side of dessert. That’s where Goth Cupcakes come into play! These treats are not only visually stunning but also deliciously decadent. With their unique blend of flavors and striking appearance, they make the perfect centerpiece for any gathering—whether it’s a birthday, a Halloween party, or just a whimsical treat for yourself.
Table of Contents
I first stumbled upon Goth Cupcakes at a local bakery, where their deep, dark allure immediately drew me in. They turned out to be just as tasty as they looked, and I couldn’t shake the thought of making them at home. Fast forward to today, I’ve whipped up a batch of these beauties countless times, and they never fail to impress. If you’re ready to bake something that not only looks fabulous but is also easy to create and utterly delicious, then grab your apron—we’re making Goth Cupcakes!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up these enchanting cupcakes in just about 25 minutes of prep time and around 25 minutes in the oven.
- Irresistible Flavor: The combination of Dutch-process and black cocoa gives these treats a deep chocolatey richness that’s simply divine.
- Eye-Catching Appeal: Their striking dark colors make them perfect for themed events or simply to evoke the spirit of gothic style.
- Flexible Serving: Whether for a casual snack, a special occasion, or a party treat, these cupcakes fit seamlessly into any setting.
- Diet-Friendly Options: With a few tweaks, these cupcakes can be made gluten-free or dairy-free, accommodating various dietary preferences.
Ingredients You’ll Need
- 2 cups (400 grams) granulated sugar: This gives the cupcakes the necessary sweetness and moisture.
- 1 3/4 cups (218-241 grams) flour: All-purpose flour to provide structure. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
- 6 tablespoons (42 grams) Dutch-process cocoa powder: Adds deep chocolate flavor.
- 6 tablespoons (42 grams) black cocoa powder: Imparts a distinctive dark color and unique taste.
- 1 1/2 teaspoons baking powder: This leavening agent helps the cupcakes rise beautifully.
- 1 1/2 teaspoons baking soda: Works with the acidic ingredients to create a light texture.
- 1 teaspoon salt: Enhances the flavors of other ingredients.
- 2 large eggs, room temperature: Eggs bind and enrich the batter. Make sure they’re at room temperature for the best mixing.
- 1 cup milk of choice: I recommend whole milk or almond milk, but any milk works—just avoid canned coconut milk.
- 1/2 cup (120 ml) canola or vegetable oil: This adds moisture and a tender crumb.
- 2 teaspoons vanilla extract: A classic flavor enhancer for balance.
- 1 cup (236 ml) boiling water: This step helps to bloom the cocoa powders and gives a light batter.
- 1 pound (450 grams) full-fat cream cheese, room temp: Cream cheese adds a decadent richness to the frosting.
- 1/2 cup + 3 tablespoons (155 grams) unsalted butter, room temp: This brings the perfect creaminess. Ensure it’s soft enough for easy blending with the cream cheese.
- 2 1/2 cups (300 grams) powdered sugar: Sweetens the frosting, giving it that quintessential cupcake finish. You may want an additional 1/2-1 cup for a thicker consistency.
- 1 teaspoon vanilla extract: Adds flavor depth to the frosting.
- 1 pinch salt: A little salt always uplifts sweetness.
- Up to 1.5 oz (38-42 grams) No-Taste Christmas Red Gel Food Coloring: This creates the striking dark hue without altering the flavor.
How to Make Goth Cupcakes
Preheat the oven: Start by preheating your oven to 350°F (175°C). Grab two muffin pans and line them with 24 cupcake liners.
Mix the 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. Give them a good stir to ensure everything is well combined.
Add wet ingredients: Now, add in 2 large eggs, 1 cup of milk, 1/2 cup (120 ml) canola or vegetable oil, and 2 teaspoons of vanilla extract. Mix until just combined.
Incorporate boiling water: Carefully stir in 1 cup (236 ml) of boiling water. Be cautious! The batter will be quite thin, almost like liquid—this is exactly what you want.
Fill the liners: Evenly divide the batter among your 24 muffin liners—using a little less than 1/4 cup (about 56 grams) per liner works great.
Bake the cupcakes: Place the filled muffin pans in the preheated oven and bake for 17-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs; you don’t want any wet batter sticking to it.
Cool down: Once baked, allow the cupcakes to cool in the pans for about 5 minutes before transferring them to a wire rack. Let them cool completely before frosting—this is crucial for beautiful, non-melting frosting.
Make the frosting: In a large mixing bowl, beat together 1 pound (450 grams) of room temperature cream cheese and 1/2 cup + 3 tablespoons (155 grams) of softened unsalted butter using an electric mixer on medium speed until well combined. It might look a tad crumbly—that’s okay!
Incorporate powdered sugar: Gradually add in 2 1/2 cups (300 grams) powdered sugar until you achieve a smooth consistency, then mix in 1 teaspoon of vanilla extract and a pinch of salt.
Add food coloring: Beat in up to 1.5 oz (38-42 grams) of No-Taste Christmas Red Gel Food Coloring to create that striking deep hue.
Pipe the frosting: If the frosting is too soft to manage, you can chill it briefly in the refrigerator until it firms up. Use a piping bag fitted with your favorite tip, like Wilton Tip 1M, to swirl the frosting atop each cooled cupcake—aim for about 3 tablespoons of frosting per cupcake.
Storing & Reheating
Store unfrosted cupcakes at room temperature in an airtight container for up to 4 days. For extra freshness, refrigerate them after 2 days. Alternatively, freeze unfrosted or frosted cupcakes for up to 3 months. Just keep in mind that while the texture will still be delightful, the liners may become slightly softened. If needed, refresh them by allowing them to come to room temperature.
Chef’s Helpful Tips
- Prevent overflowing: Don’t overfill cupcake liners; leave about 1/4 inch of space to allow for rising.
- Room temperature eggs and butter: Ensure your eggs and butter are at room temperature for optimal mixing and a fluffy texture.
- Batter mixing: Mix the batter gently to avoid developing too much gluten, which can lead to dense cupcakes.
- Frosting consistency: If your frosting feels too thick, add a teaspoon of milk at a time until you reach the desired consistency.
- Flavor boost: Try experimenting by adding a touch of espresso powder to the batter for an amazing chocolate depth!
Enjoy the Mystique of Goth Cupcakes
There’s something delightfully enchanting about Goth Cupcakes, from the way they look to how they taste. These treats are rich and chocolatey, yet sweet. They provide a fun and unique twist on the traditional cupcake experience, perfect for any occasion. Embrace your creativity and try various color combinations or decorative toppings. And of course, enjoy every sinful bite!
Recipe FAQs
Can I make these cupcakes ahead of time?
Definitely! Unfrosted cupcakes can be made up to 4 days ahead. Store them at room temperature, and after 2 days, it’s best to refrigerate them to maintain freshness.
What if I don’t have black cocoa powder?
If you can’t find black cocoa powder, you can substitute it with regular Dutch-process cocoa powder. However, note that the dark color and flavor might be slightly different.
Can these cupcakes be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure your baking powder and other ingredients are also gluten-free.
How do I achieve the best frosting consistency?
If your frosting is too soft, refrigerate it for a bit until it firms up. Always make sure that your cream cheese and butter are at room temperature for best blending, yielding a creamy texture ideal for frosting.
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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
Goth Cupcakes are a delicious treat featuring rich cocoa flavors and creamy frosting. Easy to prepare and perfect for any celebration or dessert craving.
Ingredients
- 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
- 1 teaspoon salt
- 2 large eggs, room temp
- 1 cup milk of choice
- 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
Instructions
- Preheat your 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 mixture and mix until well combined.
- Stir in the boiling water carefully, as the batter will be very thin.
- Pour the batter into the muffin liners, using a little less than 1/4 cup or 56 grams for each.
- Bake for 17-25 minutes, or until a toothpick inserted comes out with some moist crumbs.
- Let the cupcakes cool in the pans for 5 minutes before transferring them to a rack to cool completely.
Notes
Ensure your butter and cream cheese are at room temperature for the best frosting consistency.
Adjust the amount of food coloring based on your desired color intensity.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
