Bloody halloween muffin cupcakes with Caramel filling
Chocolate, caramel and a hint of goosebumps: the most elegant fright of the year
Hello, fellow gourmets! Halloween is just around the corner, and what would this festival be without a little shiver running down your spine? Our halloween cupcakes combine a tender chocolate Small cake with a creamy caramel centre and an airy crown of mascarpone whipped cream. They are topped with glassy Isomalt shards down which something blood red trickles: spooky, refined and simply irresistible.
The recipe on video
0:26 min
Ingredients
Chocolate muffins
Filling
Mascarpone whipped cream
Step by step
Baking the chocolate muffins
Melt the chocolate
Melt 50 g Milk chocolate and 50 g Dark chocolate together in a Bowl for 1 minute at 600 watts in the microwave. Stir briefly and set the chocolate aside.
Baking powder 80g
Swiss white flour, 1 kg
Milk chocolate for melting
Dark chocolate for melting
Beat the butter and sugar
Put 80 g butter and 80 g sugar into a large Mixing bowl and beat both for 5 minutes at medium speed with the Whisk until the mixture is pale and creamy.
Add the eggs and milk
Add 2 eggs and mix for 30 seconds at medium speed. Then pour in 125 g milk and mix for another 30 seconds at the same speed.
Stir in the dry ingredients
Add 100 g flour, 25 g almond powder and 7 g Baking powder. For the Baking powder we recommend a spoon scale, as it lets you weigh such small amounts much more precisely.
Work in the chocolate
Mix the batter for 1 minute at the highest speed. Finally add the melted chocolate and mix until you get a smooth, even batter.
Fill and bake
Preheat the oven to 180 °C fan. Fill the batter into a large Piping bag using a Measuring cup, place the black metallic cases into the Baking tin and fill them ¾ full. Bake the muffins for 20 minutes in the middle of the oven and then put them onto a Cake rack straight away so the cases do not come loose.
Making Isomalt shards
Cooking the Isomalt
Put 250 g Isomalt and 50 g water into a pot and heat everything over medium heat to 150 bis 160 °C. Be sure to check the temperature with a Thermometer.
Silicone mat SILPAT 40x30cm
Infrared thermometer
Rolling pin small 22.8 cm
Bag of Isomalt 250g
Pouring and breaking
Pour the hot Isomalt onto a Silicone mat, ideally with a Baking tray underneath. Let it cool for about 1 hour at room temperature and then break it into shards with a small rolling pin. Never break it with your hands, because the edges are sharp!
Filling and decorating the Halloween cupcakes
Hollow out the cupcakes
Twist the corer into the centre of each cupcake until you reach the base, then pull it out carefully. Use the Ejector to release the piece of sponge. Halve it and place one half back onto the base of the cupcake.
Disposable piping bag 40 cm
Cupcake corer
Creamy caramel
Cupcake case Metallic Black
Fill with caramel
Fill the creamy caramel into a Piping bag and fill the cupcakes to ¾. Seal them with a quarter of the sponge you removed. The remaining little piece you may nibble entirely without a guilty conscience!
Whip the mascarpone cream
Put 300 g full cream, 150 g mascarpone and 45 g icing sugar into a large Mixing bowl and whip everything to a stiff whipped cream.
Pipe rosettes
Fit a 1M Piping nozzle into a large Piping bag and pipe a generous rosette of mascarpone cream onto each cupcake.
Open Star tip 1M
Disposable piping bag 40 cm
Sugar pen Glitter red
Cupcake case Metallic Black
Bloody decoration
Using the red Glitter sugar pen, dab a little «blood» onto the Isomalt shards and stick them into the whipped cream. To finish, let a few red drops run over the Isomalt and cream. Place the shards no more than 3 hours before serving, otherwise they can melt in the fridge.
Halloween cupcakes
Ingredients
Chocolate muffins
Isomalt decorations
Filling
Mascarpone whipped cream
Preparation
- Melt: Melt both chocolates for 1 min. at 600 W.
- Beat: Beat butter and sugar for 5 min. until creamy.
- Eggs & milk: Stir in one after the other for 30 sec. each.
- Dry: Add flour, almond powder and baking powder.
- Chocolate: Mix for 1 min. on the highest setting, work in the chocolate.
- Bake: Fill the moulds ¾ full, bake for 20 min. at 180 °C fan.
- Isomalt: Boil with water to 150 bis 160 °C.
- Shards: Pour onto a silicone mat, cool for 1 hr, break apart.
- Hollow out: Cut out the centre, put half the piece of dough back.
- Fill: Fill ¾ with caramel, seal with dough.
- Whipped cream: Whip cream, mascarpone and icing sugar until stiff.
- Rosettes: Pipe on with a 1M nozzle.
- Decoration: Paint the shards red, insert them, drizzle.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Sugar pen glitter red
Creamy caramel
Baking powder 80g
Liquid aroma "Vanilla"
Swiss white flour, 1 kg
Bag of Isomalt 250g
Milk chocolate for melting
Dark chocolate for melting
Extra fine white almond powder - 500 gr
Accessories
Open star tip 1M
Disposable piping bag 40 cm
6-piece cupcake box white
Cupcake corer
Digital spoon scale
Silicone mat SILPAT 40x30cm
Infrared thermometer
Rolling pin small 22.8 cm
Cupcake case metallic black
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
Take the muffins out of the tin right after baking and place them on a Cake rack. This prevents condensation from forming, and the paper cases stay nicely stuck to the dough.
With a corer you will make even openings in no time. The removed piece of dough serves as both the base and the lid, so the caramel stays exactly where it belongs.
Less is more: a few well placed red drops look more elegant than a lot of colour. This turns your Halloween recipes into a stylish eye-catcher at any Halloween party.
Frequently asked questions
Isomalt is a sugar substitute that is very popular in patisserie. It stays crystal clear and barely absorbs moisture, which is why it is perfect for fine decorations like our glassy shards.
Of course! We chose ready-made creamy caramel here because it makes the preparation easier. If you prefer to cook it yourself, you will find the recipe for Caramel Beurre Salé on our blog. Just prepare it in good time ahead.
At most 3 hours before serving. In the fridge, Isomalt attracts moisture and starts to melt, then the shards lose their glassy shine.
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Comments
Question recette cupcakes sanglants
By: Charlotte On 2026-10-20Bonsoir,
Combien de temps l'isolmat peut être fait à l'avance, si conservé à température ambiante ?
Merci d'avance.
Replied by: Alessandra Z On 2026-10-22