Bleeding Heart Cupcakes

No, this isn’t a cupcakes-solve-all-my-problems post (although they can, and do), it’s the first of many crossover posts between and My partner, Doug, is an incredibly knowledgeable horror enthusiast, and has a brand new blog about all things creepy. Take a look if you’re the scary movie type, or stick around here for just the horror-ific treats!

As you can probably imagine, Halloween is the most important of holidays in our household (it’s our anniversary too!). At the first sign of chill in the air we’re busy imagining, researching and sketching our next costume. Let me give you an idea of what that looked like last year:


And yes, despite the distinct lack of chill around our apartment lately we are well on our way to another set of knock out costumes. No, I will not disclose our secret plan just yet!

Our friend Blythe, also a well established fan of the guts and gore,  invited us to an aptly vampire-themed True Blood finale party. At her request, we put together some bloody concoctions for everyone’s enjoyment.

Doug will be posting his delicious Bloody Mary recipe over in his neck of the woods (haha see what I did there?), and our host Blythe delighted us with appetizers like “staked tomatoes” while her boyfriend T.J. made a gorey pasta sauce with garlic bread. What can I say, it was a yummy (and silly) night! At a particularly stressful point in the finale, we indulged in these:

Bleeding heart cupcakes

Bleeding Heart Cupcakes

These fang-marked cupcakes were a big hit! They were inspired by this recipe, but I managed to jazz them up a bit, not to mention up their nutritional content, with real fruit and veggies!

  • 12 beet velvet cupcakes (cooled)
  • 1 recipe strawberry blood bath (cooled)
  • 1 recipe pale as the moon frosting
  1. Cut a 1” deep, 1” wide cone out of the top of each cupcake. Cut the excess cake off of the cone to leave a “lid” for the hole
  2. Fill each cupcake with approximately 1 Tbsp strawberry filling, use lid to seal top of cupcake.
  3. Frost cupcakes (be generous!). Using skewers or toothpicks, poke small “fang” marks about 1” apart into the frosting. Use another toothpick to fill bite marks with more strawberry filling, allowing some to drip down for effect.

Preparation time: 2 hours
Cooking time: 40 minutes
Number of servings (yield): 12 cupcakes
Copyright © 2011.

Take a look after the jump for the individual recipes or print them all by clicking here!

Beet Velvet Cupcakes

This is a modified version of my friend Andrea’s recipe. I know it’s one of her favorites and it quickly became one of mine too! These can be made with fresh beets sliced and boiled until tender, I used canned to cut out the extra step.

  • 1 15oz can of beets
  • 2 Tbsp oil
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chocolate chips
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  1. Preheat oven to 325.
  2. Puree the beets with about 1/4 cup of their juice, reserve remaining juice.
  3. Add oil, vanilla and sugar, pulse in blender or mix to blend.
  4. Sift dry ingredients together in a separate bowl.
  5. Stir in beet mixture until well combined. Fold in chocolate chips. (when I asked Doug if he thought the chocolate chips would be over-the-top, he excitedly disagreed and exclaimed “Blood Clots!”.)
  6. Bake at 325 for 18-20 minutes

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12

Copyright © 2011.

Print just this recipe.

Strawberry Blood Bath

There are few things better than a simple strawberry sauce!

  • 1 pint strawberries, washed, stemmed and sliced
  • 1/4 cup sugar
  • 1 tsp vanilla
  1. Add all ingredients to small pot. Cook over medium heat, stirring occasionally, until sauce thickens (about 5 minutes). Remove from heat.
  2. Using a blender (hand blenders are handy here), puree the sauce. Allow to cool fully before adding a small amount of reserved beet juice for added color. Be careful – too much will make it too runny and beet-y! Refrigerate until needed.

Preparation time: 10 minute(s)
Cooking time: 5 minute(s)

Copyright © 2011.

Print just this recipe.

Pale as the Moon Frosting

This basic recipe for cream cheese frosting is the perfect topper for chocolate beet cupcakes. Or fingers.

  • 1/2 cup butter, softened or margarine
  • 8 ounces soy or dairy cream cheese
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  1. Beat softened butter or margarine, cream cheese and vanilla until well blended.
  2. Add powdered sugar in 2 parts, beating after each addition until creamy. If using margarine you may need to add more powdered sugar until icing is stiff enough to pipe.

Preparation time: 15 minute(s)

Copyright © 2011.

Print just this recipe.


Print all recipes.

Happy blood-sucking!


This entry was posted in Dessert, Vegan, Vegetarian. Bookmark the permalink.

2 Responses to Bleeding Heart Cupcakes

  1. Pingback: A Fangtastic time… with some bloody good snacks « Dead Doug

  2. Mom says:

    I love food themes! Glad you had fun playing with food & words. Spooktacular!

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