Bloody Surprise Cupcakes

5 from 1 vote
Bloody Surprise Cupcakes
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Course: Dessert
Servings: 12 Cupcakes
Calories: 672 kcal
Author: Carol Kicinski
For the cupcakes:
  • cups gluten-free all-purpose flour blend
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 1 cup granulated sugar
  • 1 cup dairy-free milk such as rice or coconut
  • ½ cup vegan mayonnaise such as Vegenaise
  • 2 teaspoons vanilla extract
For the filling:
  • 24 ounces frozen dark sweet cherries do not thaw
  • 2/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • For the frosting:
  • cups dairy-free semi-sweet chocolate chips
  • 1 cup non-hydrogenated vegetable shortening
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-5 tablespoons dairy-free milk
  • Vegan gummy worms
  1. Preheat the oven to 350ºF. Line a standard 12 cup muffin pan with paper liners.
  2. Make the cupcakes: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate mixing bowl, whisk together the sugar, dairy-free milk, vegan mayonnaise, and vanilla. Add the wet ingredients to the dry and stir to combine.
  3. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  4. Make the filling: Chop the frozen cherries. Place them in a small pan with the sugar and lemon juice. Stir to combine. Let sit for 10 minutes, then bring to a boil, reduce heat to medium low, and simmer until thickened, 10-15 minutes. Let cool.
  5. Make the frosting: Melt the chocolate chips in the microwave or over a double boiler. Let cool at room temperature about 10 minutes.
  6. Beat the shortening with an electric mixer until smooth. With the mixer on low, gradually add the powdered sugar and vanilla. Add the dairy-free milk, 1 tablespoon at a time, and beat until the frosting reaches a spreadable consistency. Add the melted chocolate and beat for 2 minutes or until the frosting is light and fluffy.
  7. Assemble the cupcakes: Using a spoon, make a hole in the top of each cupcake and scoop out about 2 tablespoons of the cake. Crumble the cake into fine crumbs and reserve. Fill the holes with the cherry filling. Frost the cupcakes with the frosting and top with the crumbled cake crumbs. Garnish with gummy worms.
  8. Store the cupcakes in the refrigerator. For best flavor, allow to sit at room temperature for at least 10 minutes before serving.
Nutrition Facts
Bloody Surprise Cupcakes
Amount Per Serving
Calories 672 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 10g 50%
Cholesterol 1mg 0%
Sodium 256mg 11%
Potassium 299mg 9%
Total Carbohydrates 94g 31%
Dietary Fiber 5g 20%
Sugars 75g
Protein 4g 8%
Vitamin A 1.9%
Vitamin C 6%
Calcium 6.7%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Dairy Free Gummies Halloween Magazine
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