shock-late cherry braincakes with scream-cheese icing

Muah ha ha ha ha....(little evil laugh there)

Halloween is just around the corner, and we had a themed pot-luck at work this week.  There was a contest for the best Halloween dish, and I got an honorable mention for these creepy little cupcakes.  (I lost to giant skulls covered in deli meat, red pepper hummus and cheese).  There were lots of other great Halloween treats too, like spider web cheese cake and coffin sandwiches...so much creativity!

 I used the same chocolate cupcake recipe as here.  After the cupcakes had cooled I carved out the centers and filled them with cherry pie filling.  My mother-in-law gave me the awesome cupcake wrappers, so I'm not sure where you could find them, but they definitely added to the look of these cupcakes.  After the cupcakes were filled I covered them with a thin layer of the cream cheese icing.  Next I filled a large piping bag fitted with a large round tip.  To make the 'brains' on top, start by drawing a straight line down the middle of the cupcake the make zig-zags to the edge.  Repeat on the other side...voila, brains! 

Cream Cheese Icing:

  • 8 oz cream cheese, softened
  • 1/2 cup butter
  • 4 cups icing sugar (or more to get your desired consistency)
  • 1 tsp vanilla
  • 2 tbsp half & half cream
  • red food colouring

Cream the cream cheese and butter together.  Mix in the vanilla and cream.  Gradually add the icing sugar to get your desired consistency.  Once the icing is the right thickness, mix in a small amount of red food colouring to get a light pink colour.  (Okay, I know real brains aren't pink, but it looks better on a cupcake, right?)