Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations Ive ever sunk my teeth into. Were talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.
Ingredients
Scale
1 12 pack Kings Hawaiian Rolls
3 large eggs
3/4 cup half and half or whole milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons brown sugar
Pinch of salt
4 tablespoons butter for cooking
Powdered sugar fresh fruit, maple syrup for serving
Instructions
In a large bowl, whisk together the eggs and half and half until fully combined.
Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Dont soak longer or theyll get soggy.
Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.
Did you know that over 70% of Halloween party hosts prioritize spooky, visually striking desserts over traditional treats? If you’re looking to be the talk of the party with a dessert that’s both delicious and delightfully macabre, you’ve found the perfect recipe. These Bleeding Halloween Black Cupcakes are the ultimate showstopper, combining a deep, dark chocolate base with a shocking, gory raspberry or strawberry jam surprise that oozes out with every bite. They’re not just a treat; they’re an experience. Perfect for themed parties, movie nights, or just to give your family a fun fright, these cupcakes are surprisingly simple to make. Let’s dive into the deliciously dark details of creating these spooky and delicious black cupcakes.
Ingredients List
Gather these ingredients for a batch of 12 perfectly spooky cupcakes. I’ve included sensory notes and substitutions to ensure your success, even if you need to make a last-minute swap.
For the Black Cupcakes:
1 ½ cups (190g) all-purpose flour – The backbone of our structure. For a gluten-free version, use a 1:1 gluten-free baking blend.
1 cup (200g) granulated sugar – Provides sweetness and tenderness. You can reduce to ¾ cup for a less sweet cake.
½ cup (50g) unsweetened cocoa powder – Use a dark or black cocoa powder for that intense, inky black color and rich, almost Oreo-like flavor. Regular cocoa will yield a brown cake.
1 tsp baking soda
½ tsp salt
1 cup (240ml) buttermilk – The tanginess balances the sweetness and creates a tender crumb. Substitution: Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
½ cup (120ml) vegetable oil – Keeps the cupcakes incredibly moist. A neutral oil like canola or grapeseed works best.
1 large egg, room temperature
2 tsp pure vanilla extract
1-2 tsp black food coloring gel – Critical for the color! Liquid coloring may thin the batter; gel is concentrated and potent.
½ cup (120ml) hot coffee or hot water – The secret weapon! Coffee enhances the chocolate flavor without making it taste like coffee. The heat helps “bloom” the cocoa.
For the “Blood” Filling & Frosting:
1 cup (about 320g) seedless raspberry or strawberry jam – The “gore.” Raspberry provides a darker, more realistic blood color, while strawberry is slightly sweeter.
1 cup (230g) unsalted butter, softened – For a rich, creamy frosting base.
3-4 cups (360-480g) powdered sugar
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
Red food coloring gel – To tint the frosting a ghostly white or pale pink, or a bloody red if you prefer.
Optional for garnish: Edible black sanding sugar, plastic spiders, or red piping gel for extra “dripping blood” effects.
Timing
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Yield 12 Cupcakes
Compared to the average cupcake recipe which often takes 60+ minutes from start to finish, this recipe is streamlined for efficiency. The 45-minute total includes cooling time for the cupcakes, which is essential before filling and frosting. The active prep time is under 30 minutes, making it a fantastic last-minute Halloween project that delivers maximum impact with minimal fuss.
These spooky Bleeding Halloween Black Cupcakes are the perfect centerpiece for any Halloween gathering.
Step-by-Step Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with black or standard cupcake liners. In a large bowl, whisk together the dry ingredients: flour, sugar, black cocoa powder, baking soda, and salt. Ensure they are fully combined to avoid pockets of baking soda. In a separate medium bowl or large measuring jug, whisk the wet ingredients: buttermilk, oil, egg, vanilla extract, and black food coloring gel. The mixture will be a very dark gray. Now, pour the wet ingredients into the dry ingredients. Using a hand mixer or a sturdy whisk, beat on medium speed until just combined—about 1 minute. The batter will be very thick. Finally, carefully pour in the hot coffee or water. The batter will become thin and liquid. Mix on low speed until smooth and uniformly jet black. This is your cue that the batter is ready.
Step 2: Fill and Bake
Divide the batter evenly among the 12 prepared cupcake liners, filling each about ⅔ full. This ensures a perfect dome without overflow. Place the tin in the center of your preheated oven. Bake for 18-22 minutes. To test for doneness, insert a toothpick into the center of a cupcake; it should come out with a few moist crumbs, not wet batter. The tops will be springy to the touch. Avoid overbaking, as this will dry out the cupcakes. Once done, transfer the tin to a wire rack and let the cupcakes cool in the pan for 5 minutes before removing them to cool completely on the rack. They must be completely cool before filling and frosting, or the jam and buttercream will melt.
Step 3: Create the Gory Surprise
This is the fun part! Once the cupcakes are cool, use a small paring knife, apple corer, or a cupcake coring tool to cut a small cone-shaped piece out of the center of each cupcake. Go about ¾ of the way down, but don’t puncture the bottom. Save the top of each cone. Spoon about 1-2 teaspoons of seedless raspberry or strawberry jam into each hole. The jam should fill the cavity but not overflow. Place the small cake cone back on top, pressing down gently to seal. This creates the hidden “blood” pocket that will surprise your guests.
Step 4: Frost and Serve
To make the frosting, beat the softened butter in a large bowl with an electric mixer until creamy and pale, about 2 minutes. Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed to incorporate. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed for 2-3 minutes until light and fluffy. If you want colored frosting, add a small amount of red gel food coloring now. If the frosting is too thick, add more cream; if too thin, add more powdered sugar. Pipe or spread the frosting onto the cooled and filled cupcakes. For an extra gory touch, you can use a toothpick to poke a small hole in the top of the frosting and drizzle a little extra jam or red piping gel to look like dripping blood. Garnish with edible black sugar or plastic spiders.
Nutritional Information
The following is an approximate nutritional breakdown per cupcake (with frosting and jam filling), based on a batch of 12.
Calories: 420 kcal
Total Fat: 19g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 220mg
Total Carbohydrates: 63g
Dietary Fiber: 2g
Sugars: 48g
Protein: 3g
Healthier Alternatives
You can easily adapt this recipe for dietary needs or a lighter version without sacrificing the spooky fun.
Flour: Swap all-purpose flour for whole wheat pastry flour or a gluten-free 1:1 blend.
Sugar: Reduce granulated sugar to ¾ cup and use a natural sugar substitute like coconut sugar or monk fruit blend for the cupcakes. For the frosting, use a powdered erythritol blend.
Fat: Replace vegetable oil with an equal amount of unsweetened applesauce or mashed ripe banana for a lower-fat, moist cupcake. For the frosting, use a blend of half butter and half Greek cream cheese for a tangier, slightly lower-fat option.
“Blood” Filling: Opt for a no-sugar-added fruit spread or make a quick compote with fresh/frozen berries and a touch of maple syrup or honey.
Color: For a natural black hue, you can experiment with activated charcoal powder (start with 1-2 tsp), but note it may have a slight gritty texture and can interfere with medication absorption—use with caution.
Serving Suggestions
Presentation is everything with these cupcakes. Serve them on a tiered cake stand draped with fake cobwebs. Pair them with other Halloween treats like “Witch’s Finger” breadsticks, “Eyeball” Caprese skewers, or a punch bowl of “Witches’ Brew” (green sherbet punch). For a full sensory experience, dim the lights and use blacklight LEDs to make the black cupcakes and red “blood” pop eerily. Place them as the centerpiece of your dessert table for guaranteed gasps and photo ops.
Common Mistakes
Using Liquid Food Coloring: This adds too much moisture and can dilute the flavor. Always use a gel-based color for intense, dark black.
Skipping the Hot Liquid: The hot coffee or water is crucial for activating the cocoa and creating a smooth, liquid batter that bakes up moist. Don’t skip it.
Filling & Frosting Warm Cupcakes: This causes the jam to soak in and the buttercream to melt into a greasy mess. Patience is key—let them cool completely.
Overfilling the Cavity: If you add too much jam, it will leak out the bottom or sides when you bite into it. A teaspoon or two is perfect.
Overbaking: Set a timer! Even 2-3 minutes too long can dry out these delicate chocolate cupcakes. Check at the 18-minute mark.
3 tablespoons maple syrup (adjust to taste if you want sweeter)
2 teaspoon vanilla extract
2 1/2 cups almond flour**
1 teaspoon baking soda
2 teaspoons cinnamon
Optional mix-in’s: walnuts, chocolate chips or blueberries are all great
Instructions
Preheat oven to 350 degrees and line a loaf pan with parchment paper and grease
In a large bowl, mix together the bananas, eggs, cottage cheese, maple syrup and vanilla until smooth
Mix in the almond flour, baking soda and cinnamon until fully combined (depending on the brand cottage cheese you use, it may be chunky – that is ok!)
Pour batter into loaf pan and bake in oven for about 50 minutes, covering with foil after 30 minutes or so if the top is starting to brown a bit
Remove from oven once cooked (I stick a toothpick in to test)
Allow the bread to cool then slice and enjoy!
Notes
*Store banana bread in airtight container for 3 days, 5 days in fridge or 2 months in freezer
**Gluten-free baking flour and all purpose flour are not 1:1 subs for almond flour
Flourless Peanut Butter Banana Muffins – Chef Savvy
Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!
Ingredients
Scale
2 ripe bananas, peeled
2 large eggs
1 cup creamy peanut butter
1/4 cup maple syrup
2 tablespoons honey
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1 cup mini semi sweet chocolate chips
Instructions
Preheat oven to 375 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
Fold in the chocolate chips by hand.
Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Notes
*Serving size is 1 muffin*
Adapted from Averie Cooks
Nutrition
Calories:300kcal
Sugar:18g
Protein:7g
Strawberry Glazed French Crullers – Beyond the Butter
Strawberry Glazed French Crullers are where it’s at! They’re made with a choux pastry, also known as pâte à choux, that’s fried to a nice golden brown on the outside with a light and airy delicious inside. Dipped in a homemade strawberry glaze and sprinkled with strawberry sugar, these are a definite must-make for summer or any time of the year!
Ingredients
Scale
½ cup Water
½ cup Whole Milk
1/2 cup Unsalted Butter
2 tbsp Granulated Sugar
1/2 tsp Salt
1 1/3 cup Bread Flour
4 Large Eggs
Vegetable or Canola Oil, for frying – enough for a deep fryer or to fill a deep skillet halfway
Instructions
Cut parchment paper into 18, 4” x 4” squares. Using a glass, trace a circle roughly 3 – 3 1/2 inches in diameter onto each one (optional). Set aside.
Add the water, whole milk, unsalted butter, granulated sugar, and salt to a medium-size saucepan. Stirring together over medium-high heat, bring the mixture to a boil, being careful that it doesn’t boil over the top.½ cup Water, ½ cup Whole Milk, 1/2 cup Unsalted Butter, 2 tbsp Granulated Sugar, 1/2 tsp Salt
Remove the mixture from heat and add in the bread flour, stirring vigorously with a wooden spoon until well combined. Then return to a medium-high heat to continue to stir and press into the sides of the pan until the paste is thick and smooth. If you’re using a non-stick pan, it should easily pull away from the sides of the saucepan leaving no film.1 1/3 cup Bread Flour
Transfer to a stand mixer fitted with a paddle attachment and beat the mixture on medium speed until all of the steam dissipates from the batter and has cooled slightly (about 4-5 minutes).
Add in the eggs one at a time, making sure each egg has fully absorbed into the batter. Scrape down the sides the bowl in between adding each egg. The batter will be ready for piping when it is smooth and glossy in appearance and thick, and elastic-like in texture. You can test this in two ways: lift up your paddle attachment from the batter. It should form a V shape without breaking. The other way is to take some of the batter between your pointer finger and thumb, stretching it out to about 1-2 inches. If it doesn’t break it’s good to go.4 Large Eggs
Transfer the dough into large piping bag fitted with the large star decorating tip. Lightly spray a large baking sheet with baking spray. Then place each parchment square out on to the baking sheet and lightly spray each square with the baking spray. Make sure to place the parchment paper squares pen or pencil marking side down so you're not piping directly onto it. Don't worry, you will still be able to see the circle you traced.
Pipe a ring of dough onto each square, making sure to close each circle. Set to the side.
Prep your deep fryer, deep skillet, or large saucepan, heating the vegetable or canola oil to 370ºF. If using a deep skillet or saucepan, fill pan halfway with at least 2”-3” of oil and use a candy or digital thermometer to monitor the temperature.Vegetable or Canola Oil
Once oil has reached 370ºF, place 2-3 crullers (with paper) into oil paper-side up. Let the crullers fry for about 45 seconds before removing the paper with tongs.
Fry each cruller for 2-3 minutes per side, or until medium golden brown. Using tongs or a slotted spoon, carefully remove the crullers from the oil and place onto a wire cooling rack that's lined with paper-towel to cool and drain. You can also have a large baking sheet underneath the paper towels.
When crullers are somewhat cool to the touch, dip them into the strawberry glaze, sprinkle with strawberry sugar, then place back onto the cooling rack. You can also swap out the paper towels for parchment paper before starting the glazing.
These strawberry glazed french crullers are best enjoyed immediately, but can be stored in an airtight container in the refrigerator for 1 additional day.
Using a food chopper or processor, puree the sliced strawberries. Set to the side.You can also add them to a bowl and smoosh them down using a spoon.¼ cup Fresh Strawberries
In a medium-sized mixing bowl, add the sifted powdered sugar, fresh pureed strawberries, and whole milk. I recommend starting with 3 tablespoons and, if needed, add an additional tablespoon. Whisk together until well blended.2 cups Powdered Sugar, 3-4 tbsp Whole Milk
Using a food chopper or processor, process the freeze-dried strawberries into fine bits. Add in the granulated sugar and pulse to combine. Can be stored in an airtight container. 1/2 cup Freeze Dried Strawberries, 1/4 cup Granulated Sugar
Notes
Notes Recommended frying time for each cruller is 2-3 minutes on one side, 2-3 minutes on the other, for a total of 4-6 minutes. My crullers did well at 2 minutes per side. They should be a nice medium golden brown in color and light and puffy in texture. The 24 minute cook time noted is based on frying 3 crullers at a time for 2 minutes on one side and 2 minutes on the other, for a total of 4 minutes. The cook time will vary based on the number of crullers frying at one time and for the length of frying time. The strawberry sugar garnish is optional.
