Goth Cupcakes
Goth Cupcakes are a delightful mix of rich flavors and dark, whimsical aesthetics that’s perfect for anyone who loves a touch of dramatic flair in their desserts. These beautifully dark desserts are not just a feast for the eyes; they deliver a tantalizing chocolate experience that’s both moist and satisfying. Combining Dutch-process and black cocoa powder creates a deep, velvety chocolate flavor—perfect for fans of the goth aesthetic or those just looking to indulge in something uniquely delicious.
Table of Contents
I first stumbled upon Goth Cupcakes during a Halloween party, and I’ve been captivated ever since. There’s something incredibly enchanting about their deep hue and the luscious cream cheese frosting that’s swirled on top. The richness of the cupcakes makes them a standout at any gathering, and they are surprisingly easy to make. Whether you’re hosting a spooky soiree, a birthday celebration, or just want to treat yourself to an extraordinary treat, these cupcakes are certain to impress.
Why You’ll Love This Recipe
- Simple & Quick: Whip up these beauties in about 90 minutes, with just 25 minutes of prep time.
- Irresistible Flavor: Dive into the rich chocolate taste that feels indulgent and satisfying.
- Eye-Catching Appeal: The striking dark color coupled with vivid frosting makes for an impressive presentation.
- Flexible Serving: Perfect for parties, get-togethers, or a midnight snack!
- Diet-Friendly Options: You can easily experiment with gluten-free flour or dairy-free frosting to cater to guests.
Ingredients You’ll Need
- 2 cups granulated sugar: This sweetens your cupcakes and balances the rich cocoa flavors.
- 1 3/4 cups flour: All-purpose flour works great for a tender crumb. You can use a gluten-free flour blend for a gluten-free version.
- 6 tablespoons Dutch-process cocoa powder: Offers a deep chocolate flavor with rich color.
- 6 tablespoons black cocoa powder: Adds an intense chocolate flavor and that distinctive dark hue.
- 1 1/2 teaspoons baking powder: Helps your cupcakes rise and keep the structure fluffy.
- 1 1/2 teaspoons baking soda: Works with the acidic cocoa to give your cupcakes that lift.
- 1 teaspoon salt: Enhances the flavors of the other ingredients.
- 2 large eggs (room temp): Bind everything together while adding moisture.
- 1 cup milk of choice: I recommend whole milk for the best richness, but almond or oat milk can work too!
- 1/2 cup canola oil or vegetable oil: This keeps your cupcakes moist without making them greasy.
- 2 teaspoons vanilla extract: A must for enhancing the flavors.
- 1 cup boiling water: Adds moisture and helps bloom the cocoa for maximum flavor.
- 1 pound full-fat cream cheese (room temp): The base for your frosting—creamy and rich.
- 1/2 cup + 3 tablespoons unsalted butter (room temp): Adds richness and body to the frosting.
- 2 1/2 cups powdered sugar + 1/2 to 1 cup more if desired: For the desired sweetness and thickness in your frosting.
- 1 teaspoon vanilla extract: Flavor boost for the frosting.
- 1 pinch salt: To balance the sweetness of the frosting.
- Up to 1.5 oz No-Taste Christmas Red Gel Food Coloring: This optional addition helps achieve that signature color without the taste of traditional food coloring.
How to Make Goth Cupcakes
Preheat the Oven: Preheat your oven to 350°F (175°C) and line two muffin pans with 24 cupcake liners. This ensures your cupcakes bake evenly and don’t stick.
Mix 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. Whisk until well blended to avoid any cocoa clumps—it’s all about that smooth texture!
Add Wet Ingredients: Add 2 large eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract to the dry mixture. Stir until just combined, being careful not to overmix.
Incorporate Boiling Water: Gradually stir in 1 cup of boiling water. Your batter will be quite thin, but don’t worry! This ensures your cupcakes remain tender and moist.
Bake the Cupcakes: Divide the batter among the cupcake liners, roughly filling each one with about 1/4 cup (or 56 grams). Bake in the preheated oven for 17-25 minutes. They’re done when a toothpick inserted into the center comes out with a few moist crumbs.
Cool the Cupcakes: Allow them to cool in the pans for about 5 minutes before carefully removing them to a wire rack. Let them cool completely before adding frosting—trust me; warm cupcakes and frosting do not mix!
Make the Frosting: In a large mixing bowl, use an electric hand mixer to beat together 1 pound of full-fat cream cheese and 1/2 cup plus 3 tablespoons of unsalted butter until creamy. It’s okay if it looks a bit crumbly—just make sure it’s well blended.
Incorporate Sugar and Flavor: Gradually beat in 2 1/2 cups powdered sugar until fully combined. Then, mix in another 1 teaspoon vanilla extract and a pinch of salt.
Add Color: Stir in up to 1.5 oz of No-Taste Christmas Red Gel Food Coloring to achieve your desired hue while maintaining that creamy frosting texture.
Pipe the Frosting: If your frosting is too soft to pipe, pop it in the fridge for a bit to firm up. This is key for that perfect swirl—use a piping tip like Wilton Tip 1M for a fun look!
Frost & Enjoy: Use about 41 grams (3 tablespoons) of frosting per cupcake, creating swirls or whatever shapes your heart desires.
Storing & Reheating
Store unfrosted cupcakes at room temperature in an airtight container for up to 4 days; after two days, consider refrigerating. Frosted cupcakes can last in the fridge for about three days. If you want to keep them longer, both frosted and unfrosted cupcakes can be frozen for up to three months. Simply wrap them well and place them in freezer-safe containers. When you’re ready to enjoy, let them thaw at room temperature and, if desired, frost them beforehand for a fresh touch.
Chef’s Helpful Tips
- Make sure your eggs and butter are at room temperature to help create a smooth batter and frosting.
- If your frosting seems too soft to pipe, let it chill in the refrigerator until it’s a firm consistency.
- To avoid dry cupcakes, check them in the oven at the lower end of the baking time.
- Adding a splash of espresso powder to the batter can elevate the chocolate flavor.
- Feel free to experiment with toppings—sprinkles, edible glitter, or even spooky decorations for Halloween!
Goth Cupcakes deliver on both taste and appearance, making them a fantastic addition to any dessert spread. Don’t be afraid to experiment and make them your own! The deep, rich chocolate flavor combined with the luscious cream cheese frosting is an experience like no other, and they’re sure to garner rave reviews. Give these dark delights a try; your next gathering deserves a show-stopping sweet!
Recipe FAQs
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just ensure the blend includes xanthan gum for best results.
Can I use a different type of frosting?
Definitely! While cream cheese frosting pairs beautifully with the rich chocolate flavor, you could try vanilla buttercream, chocolate ganache, or even whipped cream for a lighter twist.
How can I make these cupcakes dairy-free?
To go dairy-free, substitute the milk with almond milk or coconut milk and use vegan butter in the frosting. Your cupcakes will still remain delicious and moist!
Can I store these cupcakes after frosting?
Yes, you can store frosted cupcakes in the refrigerator for up to three days. Just make sure they’re covered to prevent drying out!
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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
These Goth Cupcakes are a delightful treat, featuring a rich cocoa flavor and a creamy cream cheese frosting. Simple to make, they are perfect for any occasion that calls for a sweet, homemade dessert.
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 (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
- 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 the oven to 350 °F (175 °C) and line 2 muffin pans with 24 liners.
- In a large bowl, combine the dry ingredients: sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Add in the eggs, milk, oil, and vanilla extract, mixing until smooth.
- Stir in the boiling water carefully; the batter will be thin. Divide the batter evenly among the liners, using approx. 1/4 cup (56 grams) per liner.
- Bake for 17-25 minutes until a toothpick inserted comes out with some moist crumbs but no liquid.
- Allow to cool in the pans for 5 minutes before transferring to a cooling rack. Let cool completely before frosting.
Notes
Use room temperature ingredients for optimal mixing.
For a richer flavor, allow the cupcakes to sit overnight before frosting.
Adjust the amount of food coloring based on your desired shade.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
