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Halloween Bleeding Cupcakes Recipe
From the kitchen of Martin James ~ Copenhagen, Denmark
I have served them warm over the past few years,
using a dark chocolate cupcake with a warm fudge
sauce frosting and when people bit into the warm
cupcakes the filling literally oozed out of the
cupcake and looked like blood. It was really
really disgusting. Of course, everyone loved
it and the cupcakes tasted marvelous. This
recipe works equally well with any flavor of
homemade or boxed cupcake mix. The filling
recipe doubles and halves easily, so if
you are using a non-standard cake recipe,
make sure to adjust your recipe. Chocolate
chips, shredded chocolate, or butterscotch
chips can be used instead of the white
chocolate chunks.
1 egg
8 ounces softened cream cheese
1/3 cup granulated sugar
Red food coloring or frosting tint
6 ounce white chocolate chunks
1 recipe homemade or boxed cake batter
Preheat the oven to the specified temperature
in your cupcake recipe. Line muffin tins with
foil or paper liners. Mix together the filling
before mixing together the batter. Beat the
egg in a medium bowl. Beat in the softened
cream cheese and mix until smooth. Add the
sugar and mix until smooth. Add the coloring
until the desired color is reached. Make the
color several shades darker than the desired
end result as the color will lighten as it
bakes. Fold in the white chocolate chunks.
Prepare the cupcake batter. Fill the cups
2/3 full with the cake batter. Place about
1-1/2 teaspoonfuls of the filling in the center
of each cupcake. Bake, cool, and frost as
directed in the cupcake
