We love this fun idea for turning our gluten-free vegan Chocolate Cake mix into Bloody Halloween cupcakes with raspberry jam "blood" drizzles and oozey jam centres.

Simply bake Halo & Swoon Chocolate Cake mix into cupcakes according to the packet instructions. When cool, use a small knife to pierce the centre of each cupcake and pipe raspberry jam in to create the bloody centres.

Top with swirls of your favourite vanilla frosting (check out our amazing vegan cream cheese frosting recipe here), then drizzle raspberry "blood" jam over top.

Bloody Halloween Cupcakes

Serves: 12
Prep time: 20 minutes Cook time: 30 minutes

1 Halo & Swoon Chocolate Cake

1 1/4 cup (315g) plant milk, warmed

1/2 cup (110g) coconut oil, melted

12 cupcake cases

To decorate:

1 batch of vanilla frosting

1/2 cup raspberry jam 

1. Preheat oven to 150°C fan bake and line a 12 hole cupcake pan with paper liners.

2. Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth.

3. Pour mix into prepared cupcake holes.

4. Bake cupcakes in the centre of the oven for 25 to 30 minutes, until a skewer inserted into the centre of cupcakes comes out clean. 

5. Remove from oven and allow to cool.

6. Pierce the centre of each cupcake and pipe in raspberry jam to create bloody centres.

7. Make a batch of your favourite vanilla frosting and top each cupcake with frosting swirls.

8. Add 3 tsp of raspberry jam to a little bowl and mix in 1 tsp water to thin. Drizzle over the cupcakes to create bloody drips.