Bloody Brain Cupcakes

Halloween brain cupcakes with raspberry sauce

Brain Cupcakes with Raspberry Sauce: Spooky and Delicious

These brain cupcakes are the perfect mix of spooky and sweet, making them a must-have for any Halloween celebration. Soft, moist vanilla cupcakes serve as the base, while creamy, pink-tinted buttercream frosting is piped in squiggly lines to create a realistic brain shape. A drizzle of raspberry “blood” sauce adds a dramatic, gory touch. Guests will be surprised and delighted by both the look and the flavor.

Easy to Make at Home

The best part? These cupcakes are simple to make. Start with your favorite cupcake recipe—vanilla, chocolate, or red velvet works well. Bake and let them cool completely.

Next, prepare a buttercream frosting and tint it pink or red for a realistic brain look. Pipe the frosting in squiggly, swirling lines. Then, add a drizzle of raspberry sauce made from fresh berries or jam thinned with water or juice. The result is a gory, “bloody” finish that looks amazing but tastes sweet and tangy.

Tips for Decoration and Presentation

These cupcakes are perfect for Halloween parties, school events, or family gatherings. Serve them on a decorated plate or in themed cupcake wrappers to enhance the spooky effect. Kids and adults will love the realistic brain shapes and vibrant raspberry drizzle.

For extra fun, try chocolate ganache instead of buttercream for a darker effect. Edible glitter or small candy eyes can also make the cupcakes more dramatic and playful.

More Creepy Dessert Ideas

If you want to expand your Halloween menu, try these additional treats:

These ideas pair perfectly with the brain cupcakes and make your dessert table even more memorable.

Preparation time 15 mins
Cooking time 25 mins
Total time 40 mins
Kitchen:
Courses:
Difficulty of preparation: Beginner
Температура приготування: 180  C
Servings: 4
Description

These spooky Brain Cupcakes with Raspberry Sauce are the perfect Halloween dessert! Soft vanilla base, creamy frosting shaped like brains, and sweet-tart raspberry “blood” make them a party favorite.

Ingredients
    For the chocolate muffins:
  • 100 g flour
  • 2 tbsp cocoa powder
  • 70 g sugar
  • 1 egg
  • 80 ml milk
  • 40 ml vegetable oil
  • 1 tsp baking powder
  • 1 g salt
    • For the cream:
  • 150 g mascarpone
  • 50 ml heavy cream (33%)
  • 1 tbsp powdered sugar
  • pink food coloring or a few drops of raspberry juice
    • For the “blood”:
  • 3-4 tbsp raspberry jam or sauce
Instructions
    Batter:
  1. 1

    In a bowl, mix the dry ingredients: flour, cocoa powder, baking powder, sugar, and salt.

  2. 2

    In another bowl, whisk together the milk, egg, and vegetable oil.

  3. 3

    Combine the dry and wet mixtures until smooth.

    4. Baking:
  4. 4

    Divide the batter into cupcake liners, filling each about ¾ full.

  5. 5

    Bake at 180 °C (356 °F) for 20–25 minutes.

  6. 6

    Let the cupcakes cool completely.

    7. “Brain” Cream:
  7. 7

    Whip the mascarpone with heavy cream and powdered sugar until thick.

  8. 8

    Add pink food coloring.

  9. 9

    Transfer the cream to a piping bag with a fine tip.

    10. Decoration:
  10. 10

    Pipe the cream onto each cupcake, creating a brain-like swirl pattern.

  11. 11

    Drizzle raspberry sauce on top for a “bloody” effect.

Note

🎃 Recipe Tip:
You can add a few drops of raspberry or cherry sauce inside the muffin — it will create a fun surprise when bitten into!

Read this online: https://culinary-compass.blog/en/recipe/bloody-brain-cupcakes/

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