Black Widow Cupcakes

I think we can officially confirm spooky season is here!

I must say, I am not the biggest cupcake person in the world (that said, during some time a fiend and I went into a “find the best cupcake in London” quest), however, I really wanted to do something different and special for Halloween this year and I must say I am so pleased with the result!

These cupcakes are made with a chocolate icing and have some lovely white chocolate pouring from the inside. I love the combination of the dark black and the bright red coming from the inside.

This cupcakes are super easy and fun to make, but I must say, things can get messy with them!

The full recipe is detailed below, but here are some tricks!

The black cupcakes

These cupcakes get their dark colour from dark cocoa powder and food colouring, that is all! Since I was a bit worried I was going to make things too complicated, I decided to keep things as simple as possible.

The black icing

I made the icing for these cupcakes simply using butter, melted chocolate, double cream and black food colouring. All mixed together comes with this lovely back metallic colour which offers a great contrast against the black in the cupcakes

The “blood”

This was made by mixing white chocolate, double cream, red food colouring and just a tiny drop of black food colouring to make the red slightly darker. Super easy, right?

Black Widow Cupcakes

Ingredients (makes 14-15 cupcakes):

For the cupcakes:

  • 120 ml of vegetable oil
  • 200 gr of sugar
  • 120 ml of milk
  • 157 gr of greek yoghurt
  • 1 tsp of vanilla extract
  • 200 gr of flour
  • 2 eggs
  • 60 gr of cocoa powder
  • 1/2 a tsp of baking soda
  • 1/2 a tsp of baking powder
  • 1 tsp and 1/2 of black food coloring

For the icing:

  • 1 tbsp of cocoa powder
  • 120 gr of chocolate melted
  • 120 gr of icing sugar
  • 2 tbsp of double cream
  • 1 tsp of black food coloring (or a bit more if it’s not dark enough)
  • 200 gr of butter at room temperature

For the blood:

  • 200 gr of white chocolate
  • 200 ml of double cream
  • 1 tsp of red food colouring
  • 1 tiny drop of black food colouring


  1. Preheat the oven to 170 degrees celsius.
  2. Warm up the milk and set aside to cool down slightly.
  3. In a big bowl, mix the cocoa powder, baking powder and soda powder and the flour. Set aside.
  4. In a smaller bowl, mix together the sugar and oil, then, add in the milk and mix again.
  5. Fold in the greek yoghurt and vanilla until combined.
  6. Lastly, beat the eggs in a separate bowl and then add them to the wet ingredients and mix everything well.
  7. Pour the wet ingredients and with a spatula mix until just combined. Then, add the black food colouring and make sure it is mixed evenly.
  8. Fill up 1/3 of a cupcake case and cook in the oven for 20 minutes or until a skewer comes out clean. Please note that these cupcakes rise a lot in the oven, so do not fill them over 1/3, if anything fill them a bit below.
  9. Once they are ready, take them out of the oven and let them chill completely before moving on.
  10. Once the cupcakes are cold, start preparing the icing.
  11. Start by melting the chocolate, set aside to cool down.
  12. Then, in a bowl, start by creaming the butter, then add the icing sugar and the cocoa powder and cream them together with the butter until combined. Add in the melted chocolate and mix again.
  13. Lastly, that add the double cream and the food colouring and mix them with a hand mixer, make sure the food colouring is distributed evenly and there isn’t any brown visible.
  14. Set the icing aside and move onto the blood.
  15. Warm up the double cream until simmering and pour it over the white chocolate. Rest it for a minute and then mix well until combined. Add the food colouring and it’s ready!
  16. To assemble, simply cut a whole in the middle of the cupcakes (I used an apple corer), add the blood until it reaches the top and top it with the icing.
  17. An they are ready!

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