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A cupcake in a red foil wrapper, topped with red icing and decorated with layered red chocolate shards, arranged to resemble scales, against a pink background.

Bad Romance Cupcakes

Red cupcake with Oreos in the centre topped with Oreo frosting and red chocolate shards.
Author: Nick Makrides
5 from 2 votes
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Prep 1 hour 30 minutes
Cook 45 minutes
Total 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 20
Calories 10 kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) whole milk full-cream
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 1 tbsp (1 tbsp) cocoa powder

Frosting

Instructions
 

Red Candy Spikes

  • To make the red candy spikes, add the white and dark chocolate to a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until smooth. Add the red food candy food gel colouring and mix until well combined. Pour out onto two baking trays lined with baking paper. Use a large spatula to flatten and spread out. Then right before the chocolate is fully set, use a knife to score the chocolate into small triangle shapes. Set aside in the fridge.

Cupcakes

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
  • Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • Fit the end of a piping bag with a Wilton 1M tip, fill your bag with frosting and frost your cupcakes in a signature swirl.

Frosting

  • Add the cocoa powder, crushed Oreos and red food gel to the frosting and mix until well combined. Depending on the brand of food gel you’re using you may need to use more to make it really red.

Assembly

  • Add the frosting to a piping bag fitted with a large round tip and pipe a tall bulb of frosting on top of each cupcake. Finish by adding the chocolate triangles on top. I started at the top of each cupcake and went down, making them face one way to give them the impression they’re moving. This part is time consuming.

Video

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving:20g | Calories:10kcal | Carbohydrates:1g | Protein:1g | Fat:1g | Saturated Fat:1g | Polyunsaturated Fat:0.1g | Monounsaturated Fat:0.1g | Trans Fat:0.1g | Cholesterol:19mg | Sodium:139mg | Potassium:11mg | Fiber:1g | Sugar:1g | Vitamin A:27IU | Calcium:45mg | Iron:1mg
Keyword halloween, lady gaga
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