One of the greatest things my mom taught me, was how to cook. Growing up, we would always cook together and I remember the first time she let me cook something myself. I made chocolate chip cookies, and instead of ½ teaspoon of salt, I added half a cup! Let’s just say, I’ve came a long way since then. My mom is a great cook and has taught me everything I know about cooking.
She made these incredible cupcakes over the weekend for a friend’s Halloween party. A chocolate cake is topped with a white chocolate frosting and raspberry pie filling is used for the “blood”. Top these chilling cakes with a candy knife, and you’ll have a bloody treat that will be almost too frightening to eat!
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
6 ounces white chocolate, melted and slightly cooled
1 cup unsalted butter, softened to room temperature
2 cups confectioners’ sugar
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
A small jar of raspberry pie filling
- Preheat the oven to 350°. Line cupcake tin with cupcake papers and set aside.
- In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
- Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Pour the batter into the cupcake tins and bake for 20-25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.
- While cupcakes are cooling, prepare the frosting. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Frost the cupcakes and top with raspberry pie filling and candy knife.