Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup hot water
- For Filling: ¼ cup seedless raspberry jam
- For Buttercream: 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp cocoa powder
- 1–2 tbsp heavy cream
- Red food gel (or beet powder) to tint burgundy
- Black sugar pearls & edible gold leaf flakes for garnish
Instructions
- Preheat oven to 350°F (175°C). Line 12-cup muffin tin with liners.
- Whisk flour, cocoa, sugars, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat eggs, oil, vanilla, and buttermilk until smooth. Stir in hot water (batter will be thin).
- Gradually fold wet into dry. Fill cupcake liners â…” full.
- Bake 16–18 minutes. Cool completely.
- Pipe a small well into center of each cooled cupcake and fill with ½ tsp raspberry jam.
- Beat butter until fluffy. Gradually add powdered sugar, cocoa, cream, and food gel until smooth, stiff, and burgundy.
- Pipe rose swirls on cooled cupcakes. Garnish with black pearls and gold flakes.
Notes
- For deeper color, use more beet powder or gel food coloring—avoid liquid dye which thins frosting.
- Store covered in fridge up to 4 days; bring to room temp before serving.
- Make a variety pack: skull-shaped cups, bat toppers, or coffee-infused batter for extra goth flair.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 245 Kcal
- Sugar: 22g
- Sodium: 165mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
