Unveiling Rosanna Pansino's Scary yet Delicious Brain Cupcake Recipe for the Halloween Cookie Challenge

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Rosanna Pansino’s Halloween-inspired cupcake recipe will have you channeling your inner zombie.

The brain cupcakes from the cohost of The Halloween Cookie Challenge are an ideal creepy treat for any spooky season gathering. In the latest issue of We, Pansino, 38, exclusively reveals, "While I don't suggest consuming real brains, I won't discourage you from indulging in these raspberry-flavored cupcakes."

Even though they have a gruesome look, the cupcakes are actually quite delightful, made with raspberries and finished off with fruit-flavored fake blood. "You won't be disappointed by making them," Pansino emphasizes.

Pansino established her flourishing YouTube channel in 2010 and has emerged as one of the most prominent figures on the platform, boasting 14.5 million subscribers. Apart from her renowned baking series Nerdy Nummies, where she crafts delectable treats inspired by pop culture, she also imparts fundamental baking techniques to her audience, ranging from mastering frosting to creating homemade fondant, and much more.

Beyond the realm of the kitchen, Pansino has made appearances as a host and judge on various competition shows including Baketopia, Craftopia, and Charli Vs. Dixie. Furthermore, she has successfully launched her own line of baking products and published two cookbooks.

She recently made a comeback as the cohost of Food Network’s Halloween Cookie Challenge alongside chef Duff Goldman.

Expressing her enthusiasm for hosting this season alongside the incredible and skillful @duffgoldman, she exclaimed, "Prepare to be amazed by the extraordinary creativity of this year's bakers!"

In this thrilling Halloween cooking competition, groups of four bakers compete fiercely to craft the most elaborate, mouthwatering, and spine-chilling cookie creations, all in pursuit of a grand prize worth $10,000.

Pansino, along with Goldman, 48, has embraced the Halloween spirit on the show by donning fun and festive outfits in every episode. She started off with a mummy-inspired ensemble for the season premiere, and then went on to wear a bright orange dress, a gothic red and black gown, and an all-black outfit inspired by Wednesday Addams' iconic look, among others.

In her most recent appearance on the competition series, Pansino paid tribute to Gale Weathers' memorable neon green power suit from the 1996 movie Scream. She wore a suit mini dress, bedazzled tights, and black Mary Jane heels to recreate the iconic look.

Keep scrolling to check Pansino’s full brain cupcake recipe:

The season 2 finale of Halloween Cookie Challenge airs on Food Network Monday, October 30, at 10 p.m.

Courtesy of Food Network

Brain Cupcakes

Serves 12

Ingredients

For Raspberry Cake

1 ¾ cups unsweetened frozen raspberries

¼ cup whole milk

¾ cup all-purpose flour

¾ cake flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

12 tbsp (1 ½ sticks) un-salted butter, at room temperature

¾ cup sugar

2 large eggs

½ tsp vanilla extract

Red food coloring

For Raspberry Blood Topping

½ cup seedless raspberry jam

1 tbsp lemon juice

2 tbsp water

Red food coloring

For Decorations

1 batch Swiss buttercream frosting

Instructions

For Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit and place liners in 12 cups of a muffin tin.

2. Prepare the raspberry cake batter: Thaw the raspberries in a microwave-safe bowl for 60 to 90 seconds. Then, blend the raspberries in a blender until they form a smooth puree.

3. Strain the raspberry puree into a small bowl to remove the seeds. Whisk in the milk.

4. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt.

5. In a large bowl, with an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes.

6. Add the eggs one at a time, beating well after each addition.

7. Incorporate the vanilla and 2 drops of red food coloring into the mixture.

8. While the mixer is on a low speed, gradually combine the flour mixture and the raspberry mixture with the butter mixture, starting and finishing with the flour mixture.

9. Fill each liner two-thirds full with batter and bake until a wooden pic inserted into the center of a cupcake comes out clean, 15 to 17 minutes.

10. Transfer to a wire rack to cool

For Decorating

1. Make the raspberry blood topping: In a small saucepan, whisk together the jam, lemon juice and water and bring to a boil over medium heat.

2. Take off from the stove and blend in the red food coloring. Allow it to cool completely prior to usage.

3. Transfer half of the Swiss buttercream frosting into a piping bag equipped with a #1A tip. Proceed to pipe a small mound of frosting onto the surface of each cupcake.

4. Scoop the remaining frosting into a decorating bag fitted with a #10 tip and pipe a brain design on each mound.

5. Drizzle with the raspberry blood.