Step 1

To make the cupcakes:

Step 2

Preheat oven to 350ºF.  Line a 12-count cupcake tin with cupcake liners or spray generously with nonstick cooking spray.

Step 3

In a bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, and Splenda Stevia.

Step 4

In another bowl, whisk together the liquid ingredients: buttermilk, oil, and egg.  Pour liquid ingredients into dry ingredients, continuously stirring. Pour in coffee, and stir together, scraping down the sides, until everything is completely combined. If using chocolate chips, fold those into the batter.

Step 5

Scoop batter evenly into each cupcake tin.  Bake for 15 – 17 minutes, until a toothpick inserted into one of the cupcakes comes out clean. Remove and let cupcakes completely cool.

Step 6

To make the cream cheese brain frosting:

Step 7

Beat cream cheese and Splenda Stevia together until smooth.  Add in 1 cup of the whipped topping, and about 3 drops of red food coloring, beating until smooth. Fold in the other cup of whipped topping until the color is uniform throughout the frosting:  it should be a pinky brain color. Add another drop of red food coloring if needed to get the right color. Transfer frosting to a piping bag with a small round tip, or cut off a small round opening at the end of the piping bag.

Step 8

Pipe the frosting on top of cooled cupcakes by making two straight vertical lines down the center of the cupcake; then squiggly lines to fill in each side. Add a little bit of red food gel coloring in random spots for the blood.  Enjoy a spooky-looking, but delicious, Zombie-Brain Cupcake!