Brainy Dead Velvet Cupcakes
These delightfully devious cupcakes are the brainchild of pastry chef Zac Young, and are sure to make any Halloween an absolute scream. If you’re short on time, simply use a boxed cake or store-bought cupcakes. And for a real treat, watch Zac make the Red Hot Cinnamon Cream Cheese Frosting on IGTV.
Dead Velvet CupcakesMakes 12 cupcakes
Ingredients
For the chocolate raspberry ganache:1 cup heavy cream
1/4 cup corn syrup 1/2 teaspoon kosher salt 7 ounces best quality dark chocolate, such as Valrhona 61%, roughly chopped 1/2 pint fresh raspberries, crushed
For the red velvet cupcakes:3 1/2 cups cake flour1/2 cup best quality cocoa powder, such as Valrhona 1 1/2 teaspoons kosher salt2 teaspoons baking soda 2 cups vegetable oil 2 1/4 cups granulated sugar3 large eggs3 ounces red food coloring 2 teaspoons pure vanilla extract1 1/4 cup buttermilk 1 tablespoon white vinegar
For the red hot cinnamon cream cheese frosting:1 cup Red Hot Cinnamon Candies1 cup (2 sticks) unsalted butter, at room temperature 2 (8-ounce) packages of cream cheese 3 cups confectioner’s sugar Red or pink food coloring
For assembly:1/2 cup seedless raspberry jam, slightly thinned with water
Directions
1. Make the chocolate raspberry ganache: In a medium saucepan over medium-high heat, bring cream, corn syrup, and salt to a simmer.
2. In a large, microwave-safe bowl, melt the chocolate in 30-second intervals on high in the microwave until the majority has melted. Add the cream mixture to the chocolate in two additions, furiously stirring with a rubber spatula until well combined. Once all the cream is added, blend with an immersion blender until elastic and shiny. Let cool. Mix in raspberries.
3. Make the red velvet cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
4. In a large bowl, sift together the flour, cocoa powder, salt, and baking soda.
5. In the bowl of a standing mixer fitted with the paddle attachment, beat the sugar and oil on medium speed until combined. Add the eggs, food coloring, and vanilla all at once and beat until smooth, about 1 minute.
6. Reduce the speed to low and add half of the dry mixture. Stir until almost combined. Add half of the buttermilk and stir until combined. Scrape down the sides of the bowl and repeat with the remaining half of the dry mixture and remaining buttermilk. Stir in the vinegar until incorporated.
7. Fill cupcake liners 3/4 of the way full with the batter. Bake until a toothpick inserted into the cake comes out clean, about 15 to 20 minutes. Remove from the oven and let cool.
8. Make the red hot cinnamon cream cheese frosting: In the base of a food processor or blender, pulverize the candies until they are a fine powder. Pass this through a fine sieve to remove any large pieces.
9. In the bowl of a standing mixer fitted with the paddle attachment, beat the candy powder and butter on medium speed until the butter is smooth and softened, about 3 minutes. Add the cream cheese and beat until incorporated. Add the confectioner’s sugar and beat until smooth and spreadable. Add a few drops food coloring to achieve a pale pink color.
10. To assemble: Using an apple corer, remove the center of each cupcake. Fill centers with chocolate raspberry ganache. Using a one-ounce cookie scoop, place a dollop of red hot cinnamon cream cheese frosting on the top of each cupcake.
11. Using a piping bag fitted with a small round tip, pipe tight squiggles of frosting all over the top to resemble a brain. Keep the bag and tip horizontal while piping.
12. Using the back of a paring knife that has been heated with hot water or using the piping bag filled with frosting, make a clean indent across the center of the brain to separate the lobes. Transfer to freezer to firm up frosting, about 10 minutes.
13. Drizzle or paint the brains with raspberry “blood” to serve.
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