Braaains! Braaaaaaaaaaaaaaaaains! That’s zombie speak for “hello bloggy friends!” Or it could be. Who would really know?
A few years back I made some Martha Stewart inspired brain cupcakes (I hate myself for linking that post for you… Please don’t judge me for my terrible photos!) and although they were fun, they were… lacking. And by lacking, I mean they weren’t nearly creepy enough for Halloween! Seriously, you’re talking to the girl who sent out severed chocolate finger invitations for her Halloween party one year.
Let’s face it guys, there are two types of people in this world:
1. People who gross their friends out around Halloween
2. People who don’t gross their friends out around Halloween
If you’re a part of that first group: welcome to the family! *Virtual fist bump* But if you’re not into the whole blood-covered-organ-cupcakes… This post probably won’t be your cup of tea. Or cup of cake.
But for those of you that like equal amounts of “Ewwwww” and “Mmmm cupcaaaaakes,” I dedicate these cupcakes to you.
- Yield: 12 cupcakes
- Category: Dessert
- 12 cupcakes
- Red food gel coloring
- 1/4 cup light corn syrup
- 1 tsp. baking cocoa
- A small round piping tip
- An offset spatula
- Color your frosting pink, and spoon about half of it into a piping bag with a small round tip. Using your offset spatula, give the tops of your cupcakes a domed shape. With the tip of your offset spatula, make a line down the center of your frosting (this will be the center line of your brains). Pipe a winding pattern of frosting on each side of the center line to create the brain wrinkles. No two brains are alike nor are they perfect, so play around with this part. Just be careful not to push down too much while you’re piping because you don’t want to flatten down the frosting wrinkles.
- Freeze your cupcakes for 5-10 minutes, or until the frosting is hard.
- In a small bowl, stir together your corn syrup, baking cocoa, and a few drops of red food coloring. Remove your cupcakes from the freezer and dip the tops in the corn syrup “blood,” allowing any excess to drip off. Best served immediately (the corn syrup “blood” has a tendency to slowly run so the cupcakes will look less bloody the longer they sit).