Introduction
Few Halloween treats are as chillingly fun and crowd-pleasing as Bloody Syringe Cupcakes. These rich chocolate cupcakes are filled with a sweet red gel that oozes out when bitten into, mimicking “blood.” To complete the creepy effect, each cupcake is topped with a frosting swirl and finished with a mini plastic syringe filled with the same red gel—making them interactive, festive, and downright spooky.
This recipe is a fantastic way to combine delicious flavor with playful Halloween theatrics. Imagine guests squeezing the syringes into their cupcakes for that dramatic, gory effect—it’s equal parts gross and delightful!
Why I Love This Recipe
I love this recipe because it’s a true Halloween showstopper. It goes beyond flavor (though the moist chocolate cake and creamy frosting are to die for!) and becomes an experience. Guests get a kick out of the presentation, especially kids and adults who love over-the-top Halloween desserts.
Plus, it’s versatile—you can play with flavors (red velvet, vanilla, or even pumpkin spice) and fillings (raspberry jam, strawberry sauce, or cherry pie filling). Every time I make these cupcakes, they instantly steal the spotlight on the dessert table.
Why This Is a Must-Try Dish
- Creepy-cool factor: Syringes filled with “blood” take these cupcakes from ordinary to unforgettable.
- Delicious combination: Moist cupcakes, rich frosting, and fruity filling = perfection.
- Customizable: Change cupcake flavors, syringes, or fillings for different effects.
- Perfect for parties: Fun for Halloween gatherings, horror movie nights, or themed birthdays.
Recipe Information
- Preparation Time: 25 minutes
- Cooking Time: 18–20 minutes
- Assembly & Decorating Time: 25 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 12 cupcakes
- Calories: ~310 per cupcake
- Course: Dessert
- Cuisine: American, Halloween-themed
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup buttermilk
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee (to intensify chocolate flavor)
For the Red Gel Filling
- ½ cup seedless raspberry or strawberry jam (or red piping gel)
- 2–3 drops red food coloring (optional, for a more “bloody” effect)
For the Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp heavy cream (adjust for consistency)
- 1 tsp vanilla extract
- Pinch of salt
For Decoration
- 12 small plastic syringes (food-safe, 5–10 ml size)
- Extra red gel or jam for syringes
Cooking Directions
- Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
- Stir in hot water/coffee until batter is thin.
- Fill liners ⅔ full and bake for 18–20 minutes. Cool completely.
- Prepare the Red Gel Filling
- Warm jam slightly, then stir in red food coloring until it resembles “blood.”
- Transfer some into syringes, and reserve the rest for filling cupcakes.
- Make the Frosting
- Beat butter until fluffy.
- Gradually add powdered sugar, cream, vanilla, and salt. Beat until smooth and pipeable.
- Assemble the Cupcakes
- Use a cupcake corer or small knife to cut a hole in the center of each cupcake.
- Fill holes with red gel filling.
- Pipe frosting over the top to cover the filled centers.
- Decorate
- Insert a syringe filled with red gel into each cupcake.
- Optionally, drizzle a little gel over frosting for a dramatic “blood splatter” look.
Step-by-Step Preparation Method
- Make cupcake batter → bake → cool.
- Mix jam/gel + food coloring → fill syringes + set aside.
- Whip buttercream → smooth + fluffy.
- Core cupcakes → fill with red gel.
- Frost cupcakes → swirl with piping bag.
- Insert syringe + drizzle with “blood.”
How to Serve
Serve cupcakes on a dark platter with fake cobwebs or scattered candy eyeballs for effect. Guests can squeeze the syringe before biting for maximum spooky drama! Perfect as a centerpiece for your Halloween dessert table.
Recipe Tips
- Use gel food coloring for the deepest red.
- Chill filled cupcakes before frosting to prevent gel from seeping out.
- For a more realistic effect, splatter red gel across cupcakes using a clean brush or spoon.
- Test syringes beforehand to ensure they work smoothly.
Variations
- Red Velvet Cupcakes: Perfectly spooky red interior.
- Pumpkin Spice Version: Swap cocoa powder for pumpkin pie spice + pumpkin puree.
- Black Frosting: Tint frosting black for extra gothic appeal.
- Different Fillings: Try cherry pie filling, pomegranate syrup, or chocolate ganache dyed red.
Freezing & Storage
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Syringes can be filled and added right before serving.
- Freezing: Cupcakes (without filling/frosting) can be frozen for up to 2 months. Thaw before decorating.
Special Equipment Needed
- 12 plastic syringes (food-safe)
- Cupcake corer or small knife
- Piping bag + star tip (for frosting)
- Muffin tin + liners
Conclusion
Bloody Syringe Cupcakes with Red Gel Filling are the ultimate creepy-cute Halloween dessert. Moist chocolate cupcakes, gooey red “blood” centers, and playful syringes make them the perfect blend of flavor and fun. They’re scary-good, party-perfect, and sure to be the most talked-about treat on your Halloween table!
Bloody Syringe Cupcakes with Red Gel Filling
Description
Few Halloween treats are as chillingly fun and crowd-pleasing as Bloody Syringe Cupcakes. These rich chocolate cupcakes are filled with a sweet red gel that oozes out when bitten into, mimicking “blood.”
Ingredients
For the Cupcakes
For the Red Gel Filling
For Decoration
Instructions
-
Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, oil, buttermilk, and vanilla. Mix until smooth. Stir in hot water/coffee until batter is thin. Fill liners ⅔ full and bake for 18–20 minutes. Cool completely.
-
Prepare the Red Gel Filling: Warm jam slightly, then stir in red food coloring until it resembles “blood.” Transfer some into syringes, and reserve the rest for filling cupcakes.
-
Make the Frosting: Beat butter until fluffy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until smooth and pipeable.
-
Assemble the Cupcakes: Use a cupcake corer or small knife to cut a hole in the center of each cupcake. Fill holes with red gel filling. Pipe frosting over the top to cover the filled centers.
-
Decorate: Insert a syringe filled with red gel into each cupcake. Optionally, drizzle a little gel over frosting for a dramatic “blood splatter” look.
