Name: Goth Cupcakes
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: American
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

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Goth Cupcakes possess an enchanting allure, blending decadent chocolate flavors with a darkly delightful aesthetic. With each bite, you’re greeted by a moist, chocolatey texture balanced with creamy cream cheese frosting that captivates the senses. These cupcakes are not just treats; they’re a statement that shines at any gathering or occasion, be it a Halloween party, a birthday bash, or simply a whimsical dessert for your afternoon coffee.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Goth Cupcakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Goth Cupcakes

The best part? These Goth Cupcakes are incredibly easy to whip up, making them an ideal choice for bakers both seasoned and novice. You’ll find that within a mere 90 minutes, you can create 24 sumptuous cupcakes that are bound to impress friends, family, or anyone you share them with. So, grab your mixing bowls and let’s uncover the dark magic of baking!

Why You’ll Love This Recipe

Simple & Quick: Perfect for any occasion, you can indulge in these cupcakes in under 2 hours.
Irresistible Flavor: The combination of Dutch-process cocoa and black cocoa creates a rich, deep chocolate experience.
Eye-Catching Appeal: They’re visually striking, featuring a swirl of vibrant red frosting against dark chocolate.
Flexible Serving: Whether for a party, afternoon snack, or even breakfast, these cupcakes fit right in.
Diet-Friendly Options: With just a few substitutions, you can make these dairy-free or gluten-free.

Ingredients You’ll Need

2 cups granulated sugar: Sweetness is key; it balances the rich cocoa flavors.
1 3/4 cups flour: All-purpose flour adds structure; you can substitute gluten-free flour if needed.
6 tablespoons Dutch-process cocoa powder: Adds a rich chocolate flavor; avoid natural cocoa for a smoother taste.
6 tablespoons black cocoa powder: This deepens the chocolate color; if unavailable, use extra Dutch cocoa.
1 1/2 teaspoons baking powder & 1 1/2 teaspoons baking soda: These leaveners provide lift; make sure they’re fresh for best results.
1 teaspoon salt: Enhances flavor; don’t skip it!
2 large eggs (room temperature): Eggs help bind the batter; bring them to room temperature for better mixing.
1 cup milk of choice: Regular or any plant-based milk works; avoid canned coconut milk as it’s too thick.
1/2 cup canola or vegetable oil: Keeps the cupcakes moist; you can substitute with melted coconut oil.
2 teaspoons vanilla extract: Adds depth; pure vanilla is best for flavor.
1 cup boiling water: This creates a thin batter that leads to moist cupcakes.
1 pound full-fat cream cheese (room temperature): Essential for a luscious frosting; allow it to soften for easy mixing.
1/2 cup + 3 tablespoons unsalted butter (room temperature): Provides richness; ensure it’s softened properly.
2 1/2 cups powdered sugar + an additional 1/2-1 cup if desired: Adjust for desired sweetness and texture in frosting.
1 teaspoon vanilla extract: For a touch of flavor in the frosting.
1 pinch salt: Balances the sweetness in the frosting.
Up to 1.5 oz No-Taste Christmas Red Gel Food Coloring: This gives your frosting that vibrant color; no-taste ensures no alteration in flavor.

How to Make Goth Cupcakes

Preheat and Prepare: Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners. In a large bowl, stir together the dry ingredients: 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.

Mix Wet Ingredients: Add the 2 large room-temperature eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract to the dry mixture. Combine until blended, then gradually stir in 1 cup boiling water. The batter will be thin, almost like liquid. Pour about 1/4 cup (or 56 grams) into each muffin liner.

Bake: Place in the oven and bake for 17-25 minutes. They are done when a toothpick inserted comes out with some moist crumbs, not wet batter. Let them cool for about 5 minutes in the pans before transferring them carefully to a cooling rack.

Make the Frosting: In a large mixing bowl, beat together 1 pound of room-temperature cream cheese and 1/2 cup + 3 tablespoons softened unsalted butter using an electric mixer at medium speed until the mixture is creamy and well combined. Although it may appear crumbly, that’s okay!

Sweeten It Up: Gradually beat in 2 1/2 cups powdered sugar until fully combined, then mix in 1 teaspoon vanilla extract and a pinch of salt. Stir in the No-Taste Christmas Red Gel Food Coloring until combined, adjusting the amount to your color preference.

Final Touches: If your frosting is too soft to pipe, place it in the refrigerator for a bit to firm up, stirring it occasionally. Use a piping bag with a Wilton Tip 1M (or your choice) to swirl the frosting elegantly on top of each cupcake, aiming for about 3 tablespoons (or 41 grams) per cupcake.

Cool and Decorate: Make sure the cupcakes are completely cool before frosting them. Unfrosted, these cupcakes can be prepared up to 4 days in advance. After 2 days, consider refrigerating them to maintain freshness. Frosted cupcakes will keep in the fridge for up to 3 days, or you can freeze them (unfrosted or frosted) for up to 3 months.

Storing & Reheating

To store your Goth Cupcakes, keep them at room temperature for up to 2 days in an airtight container. For extended freshness, refrigerate them in a sealed container for about 3 days. You can also freeze both unfrosted and frosted cupcakes for up to three months—though the liners may lose their crisp appearance. When you’re ready to enjoy them, simply let them sit at room temperature for about 30 minutes before indulging.

Chef’s Helpful Tips

Ensure your eggs are at room temperature to create a smoother batter and better emulsion.
Avoid overmixing once adding the wet ingredients to keep your cupcakes tender.
Adjust the baking time based on your oven; every setup is slightly different.
When frosting, use a spatula to spread the frosting on and create smooth edges, then pipe for added flair.
For flavor enhancement, feel free to add a hint of espresso powder into the batter!

There’s something incredibly special about Goth Cupcakes. They’re more than just dessert; they’re a tasty expression of creativity and a charming indulgence for any occasion. With their rich flavors and striking appearances, these delights are a nod to the dark and delicious world of baking. Whether you want to impress at a gathering or simply satisfy a sweet tooth, these cupcakes will surely leave a memorable impression.

Recipe FAQs

Can I use a different type of cocoa powder?

Absolutely! While Dutch-process and black cocoa provide that deep flavor and color, you can use unsweetened cocoa powder instead if that’s what you have on hand. Just note that your cupcakes may not be as dark or rich in flavor.

How can I make this recipe gluten-free?

For gluten-free Goth Cupcakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are also certified gluten-free to avoid any cross-contamination.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs, they are perfectly baked. If there’s wet batter, give them a couple more minutes in the oven. Keep a close eye on them toward the end of the baking time, as ovens can vary.

Can I freeze the frosting separately?

Yes! You can prepare the frosting and freeze it, but be sure to store it in an airtight container. When you’re ready to frost your cupcakes, thaw it overnight in the refrigerator, and then give it a quick mix before piping.