Goth Cupcakes
Goth Cupcakes are not just about their unique flavor; they come alive with an aesthetic that’s both enchanting and a little edgy. These cupcakes boast a rich, dark chocolate base enhanced with a hint of black cocoa, delivering a depth of flavor that’s unexpected and delightful. Topped with a velvety cream cheese frosting tinted in a striking red, they are both visually appealing and utterly delicious. Perfect for any occasions, Goth Cupcakes are sure to impress your friends and family, making them a fun culinary adventure worth trying!
Table of Contents
I first discovered the charm of Goth Cupcakes during a casual gathering with friends. We were looking for something different to spice up dessert night, and these cupcakes truly stole the show. The combination of rich flavors and stunning visuals brought out a sense of excitement and joy. Whether you’re having a themed event or simply craving something a bit unique, these cupcakes promise to bring a little intrigue and a lot of sweetness to your culinary experiences. I can’t wait for you to try them!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 25 minutes, you’ll have these delightful treats ready in no time.
- Irresistible Flavor: The combination of chocolate and cream cheese frosting creates a rich, decadent taste that’s hard to resist.
- Eye-Catching Appeal: The dramatic contrast of dark cupcakes topped with vibrant red frosting makes for a stunning presentation.
- Flexible Serving: Perfect for parties, themed events, or a cozy night in, these cupcakes fit any occasion.
- Diet-Friendly Options: Easily adaptable for dietary preferences, try substitutions to suit your needs.
Ingredients You’ll Need
- 2 cups granulated sugar: Provides sweetness and moisture. You can substitute with coconut sugar for a different flavor profile.
- 1 3/4 cups flour: All-purpose flour works great, but you can use gluten-free flour for a gluten-free version.
- 6 tablespoons dutch-process cocoa powder: Gives a rich chocolate flavor. Use unsweetened cocoa if unavailable.
- 6 tablespoons black cocoa powder: Offers a deep, dark color and a unique taste. You can use more regular cocoa if you don’t have it.
- 1 1/2 teaspoons baking powder: Essential for leavening. Make sure it’s fresh for best results.
- 1 1/2 teaspoons baking soda: Also helps the cupcakes rise.
- 1 teaspoon salt: Enhances the sweetness and balances flavors.
- 2 large eggs, room temperature: Binds the ingredients and adds structure. Bring them to room temperature for better blending.
- 1 cup milk of choice: Use whole milk for richness, or almond milk for a lighter option. Avoid canned coconut milk as it will alter texture.
- 1/2 cup canola or vegetable oil: Keeps the cupcakes moist; melted coconut oil could be a good alternative.
- 2 teaspoons vanilla extract: Adds a lovely aroma and depth of flavor.
- 1 cup boiling water: Ensures the cocoa powder blooms for a rich flavor.
- 1 pound full-fat cream cheese, room temperature: The star of the frosting, providing richness and creaminess.
- 1/2 cup + 3 tablespoons unsalted butter, room temperature: For a smooth frosting texture; avoid margarine for the best flavor.
- 2 1/2 cups powdered sugar: Sweetens and thickens the frosting; adjust to taste.
- 1 teaspoon vanilla extract: For the frosting, enhances sweetness.
- 1 pinch salt: Balances the sweetness in the frosting.
- Up to 1.5 oz No-Taste Christmas Red Gel Food Coloring: Offers the bold color without altering the frosting’s flavor.
How to Make Goth Cupcakes
Preheat the Oven: Set your oven to 350 °F (175 °C) and line two muffin pans with 24 cupcake liners. This ensures the cupcakes rise evenly.
Mix the Dry Ingredients: In a large bowl, combine 2 cups granulated sugar, 1 3/4 cups flour, 6 tablespoons dutch-process cocoa powder, 6 tablespoons black cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Stir until well blended.
Add Wet Ingredients: To the dry mix, add 2 large eggs, 1 cup of milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract. Mix until smooth, avoiding lumps.
Combine with Boiling Water: Slowly stir in 1 cup of boiling water. The batter will be thin; this is normal and allows for a moist cupcake.
Fill the Muffin Liners: Carefully divide the batter evenly into the lined muffin cups, using less than 1/4 cup (about 56 grams) per liner.
Bake: Place the pans in the preheated oven and bake for 17-25 minutes. You’ll know they’re done when a toothpick inserted comes out with some moist crumbs but no wet batter.
Cool the Cupcakes: Let cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely. It’s important they are fully cool before frosting.
Prepare the Frosting: In a large mixing bowl, beat together 1 pound of full-fat cream cheese and 1/2 cup + 3 tablespoons of softened unsalted butter at medium speed until combined and smooth.
Mix in the Sugar: Gradually add in 2 1/2 cups powdered sugar, mixing until fully integrated, then add 1 teaspoon vanilla extract and a pinch of salt for added flavor.
Add Color to Frosting: Pour in the red gel food coloring until you achieve your desired shade. The no-taste variety ensures your delicious frosting remains flavorful.
Pipe the Frosting: If the frosting seems too soft for piping, chill it in the refrigerator until it firms up, stirring occasionally. Use a piping tip like Wilton 1M to create beautiful swirls on each cupcake, aiming for about 3 tablespoons (41 grams) per cupcake.
Storing & Reheating
Keep unfrosted cupcakes at room temperature in an airtight container for up to 4 days; after that, refrigerate them to maintain freshness. Frosted cupcakes can also be stored in the fridge for up to 3 days. For longer storage, either unfrosted or frosted cupcakes can be frozen for up to 3 months. If reheating, allow them to come to room temperature or microwave them for 10-15 seconds, keeping an eye on the texture to ensure it doesn’t become dry.
Chef’s Helpful Tips
- To prevent dry cupcakes, ensure your oven is accurately calibrated; an oven thermometer can help.
- Room temperature eggs and butter incorporate better, yielding a fluffier cupcake.
- Avoid overmixing after adding the flour as it can lead to dense cupcakes.
- For a richer flavor, consider adding espresso powder to the dry ingredients.
- If making ahead, frost them closer to serving time to maintain the best texture.
Goth Cupcakes are a fantastic way to enjoy a unique dessert that combines style with incredible flavor. They are not only a feast for the eyes but also a delicious treat everyone will rave about. Feel free to experiment with food colorings or even try different frosting styles—let your creativity shine! Whether for a party or a cozy evening in, these cupcakes are bound to be a hit.
Recipe FAQs
Can I make these cupcakes ahead of time?
Absolutely! You can prepare the unfrosted cupcakes up to 4 days ahead. I suggest refrigerating them after 2 days for optimal freshness. Frosting can be made a day in advance and stored in the refrigerator until you’re ready to pipe it on.
What can I use instead of black cocoa powder?
If you can’t find black cocoa powder, feel free to use more dutch-process cocoa powder, although it might slightly alter the final color and flavor. The dark chocolate essence will still shine through beautifully.
How should I store leftover cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days. If frosted, keep them in the fridge for up to 3 days. To enjoy later, freeze either type for up to 3 months!
Can I modify this recipe for allergies?
Yes! This recipe can easily be tailored for gluten-free needs by swapping the all-purpose flour for a gluten-free blend. Same goes for milk; almond milk or oat milk can be substituted for a dairy-free option. Just remember to check your ingredients to ensure they’re allergy-safe.
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📖 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
Goth Cupcakes offer a decadent chocolate flavor accentuated by a creamy frosting. Easy to make, this recipe is perfect for dessert lovers seeking a delicious homemade treat that stands out with its striking appearance and flavor!
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 your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners. In a large bowl, stir together the dry ingredients (sugar through salt).
- Add the eggs, milk, oil, and vanilla.
- Mix until combined, then stir in the boiling water. The batter will be almost as thin as water. Divide the batter between the muffin liners, using a little less than 1/4 cup or 56 grams per liner.
- Bake for 17-25 minutes until a toothpick comes out with some moist crumbs, but no uncooked liquid.
- Let cool for 5 minutes in the pans, then carefully turn out onto a rack to cool completely before frosting.
Notes
Ensure the cream cheese and butter are at room temperature for easy mixing.
For a richer chocolate flavor, you can add more cocoa powder to the batter.
Adjust the amount of food coloring based on your desired intensity.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
