Chocolate-Filled Xenomorph Black Velvet Cupcakes



Alien: Covenant is premiering in theaters on May 19, 2017. The Alien films rank in my top 5 science fiction franchises. So, I definitely had to pay my respects by coming up with a recipe showing my appreciation for decades of chest bursting, acid bleeding, double-mouth chomping fun.

After racking my brain for about a week, I finally came up with an idea. My goal was to create something that combined the sleek, black exoskeleton of the xenomorph creatures with their signature acidic blood. The result is a delicious take on the red velvet cupcake that will take your tastebuds to another world.


You  might want to double up on the cupcake recipe because once folks taste that ooey-gooey chocolate deliciousness, they’ll keep coming back for more. The chocolate truffle filling is made with white chocolate. I added neon green food coloring, which made the filling a perfect match for the xenomorph acidic blood. Yum!


Here’s the recipe. I hope you enjoy!

Chocolate-filled Xenomorph Black Velvet Cupcakes

This recipe makes 12 cupcakes. 


Truffle filling

  • 6 ounces of Baker’s White Chocolate (equals a bar & a half or approximately 1 cup)
  • 1/4 cup heavy whipping cream
  • 1 tablespoon butter
  • 4 drops neon green food coloring

Cupcake batter

  • 1 egg
  • 1 cup all-purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 ounce black food coloring**
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vinegar


  • 4 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 4 1/4 cup powdered sugar
  • 1 1/4 teaspoon vanilla extract
  • 1 ounce black icing color**


  • Silver sugar sprinkles
  • Black paper bake cups


Truffle filling

  1. Combine chocolate pieces, cream, and 1 tbsp butter in a small sauce pan. Stir over low heat until chocolate is melted.
  2. Transfer to a small bowl. Stir in 4 drops of neon green food coloring. Let contents cool for 15 minutes, stirring occasionally.
  3. Cover and freeze for about 1 hour until the filling is a fudge-like consistency.
  4. Divide the filling into 12 portions. Working quickly, hand roll each portion into a ball shape. Place the truffle balls in the freezer until needed.

Cupcake batter

  1. Let 1/4 c butter and 1 egg stand at room temperature for 30 minutes. Preheat the oven to 375 degrees F. Line 12 (2-1/2-inch) muffin cups with black paper bake cups. Set the pan aside.
  2. Stir together the flour, cocoa powder, and salt in a small bowl. Set it aside.
  3. In a medium mixing bowl, beat the 1/4 c softened butter with an electric mixer on medium to high for 30 seconds. Gradually add the sugar.  Beat on medium until combined. Beat on medium 2 minutes more, scraping the bowl occasionally. Finally, beat in the egg, food coloring, and vanilla.
  4. Alternately add the flour mixture from the small bowl along with the buttermilk. Beat on low after each addition just until combined.
  5. In a very small bowl, combine the baking soda and vinegar. Stir it into the batter.
  6. Divide the batter among the prepared cups filling each of them halfway. Place a frozen truffle ball in the batter in each cup, centering truffles away from the sides of cups. Spoon the remaining batter into cups enough to cover the truffles.
  7. Bake for 16 to 20 minutes until the tops of the cupcakes spring back when lightly touched.***
  8. Remove from the oven. Let cool for approximately 30 minutes before decorating with icing and sprinkles.


  1. In a large bowl, beat together the butter and cream cheese with an electric mixer.
  2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
  3. Beat in the vanilla extract.
  4. Add the black icing color, mixing until it’s blended in with the icing.

Notes: *The icing recipe makes actually makes enough for 24 cupcakes. If you want less icing, just half the ingredients.

**The black food coloring struggle is real. Disposable gloves aren’t a bad idea while prepping this dessert (Hindsight is 20/20). Also, bleach is a friend. 

***Cook times may vary. To play it safe, set a timer to the lowest time and then add minutes as necessary so that the cupcakes aren’t overcooked. 

The Chocolate-filled Xenomorph Black Velvet Cupcake recipe was adapted from the Chocolate-filled Red Velvet Cupcakes recipe by Better Homes & Gardens. The icing recipe was adapted from the Food Network’s Cream Cheese Icing

One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.