Brain Cupcakes Recipe

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Recipe Summary

Yield: Makes 18

Brain Cupcakes

Ingredients

One-Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

Swiss Meringue Buttercream

2 1/2 cups sugar

10 large egg whites

4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces

2 teaspoons pure vanilla extract

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 18

Brain Cupcakes

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 18

Recipe Summary

Yield: Makes 18

Makes 18

Brain Cupcakes

Ingredients

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

Directions

One-Bowl Chocolate Cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Swiss Meringue Buttercream: Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

To decorate, use a medium round tip (such as Ateco #12) to pipe a mound of buttercream in the center of cupcake, then outline and pipe a brain design over it.

Reviews (17)

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157 Ratings

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Reviews (17)

Add Rating & Review

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

157 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
42
4 star values:
41
3 star values:
41
2 star values:
25
1 star values:
8

Martha Stewart Member

Rating: Unrated

10/31/2009

                @ Alaskacuisine The human brain does not bleed very much when cut into, so adding red food coloring to the cupcake mix would not make for a more realistic look. The icing recipe did not work for me at all. It curdled when I added the butter and never recovered no matter how long I whipped it. I'm considering storebought icing or making a cream cheese icing.

Martha Stewart Member

Rating: Unrated

12/13/2008

                I made these for my office at Halloween time. The cake was very chocolately and everyone loved them! I followed the example and made little namecards

Martha Stewart Member

Rating: Unrated

10/31/2008

                i just made these.  well, i couldn't commit to the time to make the homemade cake itself, so i used a box, but i made the icing...IT WAS RIDICULOUSLY GOOD.  i can't believe how delicious the frosting was--i usually HATE frosting!!!

Martha Stewart Member

Rating: Unrated

10/31/2008

                I used cream cheese frosting, and put streaks of red icing color inside of the icing bag to make them look a bit bloody.

Martha Stewart Member

Rating: Unrated

10/24/2008

                Try using store brought ready made icing. The consistency is much stiffer for this kind of decorating.

Martha Stewart Member

Rating: Unrated

10/21/2008

                This just didn't work.  I had to add a bunch of powdered sugar in order to make the stuff thick enough to use.  Once piped on, they have to be refrigerated, because the frosting melts like butter melts when it gets warm.  Tasty though.  Any ideas on what I did wrong?

Martha Stewart Member

Rating: Unrated

10/13/2008

                I have to agree with Ilovecakemore, poor little goats!
                -roflol

Martha Stewart Member

Rating: Unrated

10/11/2008

                Did you mean 1 cup plus 1 stick of butter?  I stick is 1/2 cup isn't it?

Martha Stewart Member

Rating: Unrated

10/11/2008

                I would try Wiltons size 10 or 12 tip. I would also use a different buttercream recipe, the smbc has too much of an adult favor ( I think). I have always had good results with this recipe:
                1 stick/1 cup of butter
                4 cups of powedered sugar
                1/2 tsp salt
                1 tsp pure vanilla
                4 tablespoons of whipping cream ( adding more for a thinner icing)
                If you want a crusting icing use 1/2 shortening and 1/2 cup of butter.

Martha Stewart Member

Rating: Unrated

10/09/2008

                Anyone got a recommendation for which tip to use??

Martha Stewart Member

Rating: Unrated

10/08/2008

                PURPLEGAL,
                YOU ARE SO FUNNY!!!!!!!!!

Martha Stewart Member

Rating: Unrated

10/08/2008

                A little peach or copper gel paste food coloring gives these a creepy fleshy color. More gross, more fun!

Martha Stewart Member

Rating: Unrated

10/08/2008

                One could also make chocolate cupcakes with some red food coloring added...
                Then dip walnut 1/2's in white chocolate.... dry them to harden the brained shell.
                and place them onto the cupcake with some chocolate frosting.

Martha Stewart Member

Rating: Unrated

10/08/2008

                Yeah, the gel would help.  Otherwise, they look more like walnuts!

Martha Stewart Member

Rating: Unrated

10/08/2008

                Try adding a little of red food gell over the top for a little more realistic look

Martha Stewart Member

Rating: Unrated

10/08/2008

                How inspired and SIMPLE! I'm going to try these, tinting teh sicing green for Franken-brain cupakes. My boys will love them!

Martha Stewart Member

Rating: Unrated

09/27/2008

                I made these to celebrate my husband completing his Ph.D., and they were a hit! Hilarious. Also, not very difficult to decorate for the results.

Martha Stewart Member

Rating: Unrated

10/31/2009

                @ Alaskacuisine The human brain does not bleed very much when cut into, so adding red food coloring to the cupcake mix would not make for a more realistic look. The icing recipe did not work for me at all. It curdled when I added the butter and never recovered no matter how long I whipped it. I'm considering storebought icing or making a cream cheese icing.

Rating: Unrated

12/13/2008

                I made these for my office at Halloween time. The cake was very chocolately and everyone loved them! I followed the example and made little namecards

Rating: Unrated

10/31/2008

                i just made these.  well, i couldn't commit to the time to make the homemade cake itself, so i used a box, but i made the icing...IT WAS RIDICULOUSLY GOOD.  i can't believe how delicious the frosting was--i usually HATE frosting!!!  


                    
                I used cream cheese frosting, and put streaks of red icing color inside of the icing bag to make them look a bit bloody.

Rating: Unrated

10/24/2008

                Try using store brought ready made icing. The consistency is much stiffer for this kind of decorating.

Rating: Unrated

10/21/2008

                This just didn't work.  I had to add a bunch of powdered sugar in order to make the stuff thick enough to use.  Once piped on, they have to be refrigerated, because the frosting melts like butter melts when it gets warm.  Tasty though.  Any ideas on what I did wrong?

Rating: Unrated

10/13/2008

                I have to agree with Ilovecakemore, poor little goats!
                -roflol

Rating: Unrated

10/11/2008

                Did you mean 1 cup plus 1 stick of butter?  I stick is 1/2 cup isn't it?  


                    
                I would try Wiltons size 10 or 12 tip. I would also use a different buttercream recipe, the smbc has too much of an adult favor ( I think). I have always had good results with this recipe:
                1 stick/1 cup of butter
                4 cups of powedered sugar
                1/2 tsp salt
                1 tsp pure vanilla
                4 tablespoons of whipping cream ( adding more for a thinner icing)
                If you want a crusting icing use 1/2 shortening and 1/2 cup of butter.

Rating: Unrated

10/09/2008

                Anyone got a recommendation for which tip to use??

Rating: Unrated

10/08/2008

                PURPLEGAL,
                YOU ARE SO FUNNY!!!!!!!!!  


                    
                A little peach or copper gel paste food coloring gives these a creepy fleshy color. More gross, more fun!  


                    
                One could also make chocolate cupcakes with some red food coloring added...
                Then dip walnut 1/2's in white chocolate.... dry them to harden the brained shell.
                and place them onto the cupcake with some chocolate frosting.  


                    
                Yeah, the gel would help.  Otherwise, they look more like walnuts!  


                    
                Try adding a little of red food gell over the top for a little more realistic look  


                    
                How inspired and SIMPLE! I'm going to try these, tinting teh sicing green for Franken-brain cupakes. My boys will love them!

Rating: Unrated

09/27/2008

                I made these to celebrate my husband completing his Ph.D., and they were a hit! Hilarious. Also, not very difficult to decorate for the results.

All Reviews for Brain Cupcakes

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Brain Cupcakes

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients