Introduction

Halloween Vampire Bite Cupcakes are a spooky yet delicious treat perfect for any eerie celebration. These moist chocolate cupcakes filled with a blood-red jam surprise and topped with creamy red frosting are sure to delight both kids and adults alike.

A red velvet cupcake with three layers is shown up close on a white marbled surface. The bottom layer is a deep red, moist cake inside a black paper liner. The middle layer is a smooth, light cream cheese filling visible from a bite taken out of the cupcake. The top layer is thick, white cream cheese frosting swirled on top, covered with glossy dark red berry sauce dripping down the sides. More similar cupcakes with the same layers are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup raspberry or strawberry jam
Optional: Fresh raspberries for garnish
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract (for frosting)
Red food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, beat the eggs, then add the vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Step 7: Prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
Step 8: Add red food coloring a little at a time until you reach a blood-red color.
Step 9: Using a small knife or cupcake corer, hollow out a small hole in the center of each cooled cupcake.
Step 10: Spoon raspberry or strawberry jam into each hole to create the “blood” filling.
Step 11: Pipe or spread the red frosting generously over each cupcake.
Step 12: Optionally, garnish with fresh raspberries for an extra spooky touch.

Tips & Variations

For extra moist cupcakes, substitute the vegetable oil with melted coconut oil.
Use a piping bag with a star tip to frost the cupcakes beautifully.
To make them vegan, replace eggs with flax eggs and use plant-based milk with apple cider vinegar instead of buttermilk.
Try different fruit jams like cherry or blackberry for a variation in flavor and color.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let them come to room temperature before serving for the best taste. You can also freeze frosted cupcakes for up to a month; thaw overnight in the fridge before serving.

How to Serve

A close-up of a red velvet cupcake with four main layers: a deep red crumb base that looks soft and moist, a smooth light pink cream cheese filling hidden inside the cake, a thick swirl of creamy white frosting on top, and bright red glossy sauce dripping down over the frosting and sides. The cupcake liner is opened and separates from the cake, showing crumbs scattered around. In the background, several unfrosted cupcakes with the same layers are softly blurred. The whole scene is set on a dark surface with rich colors making the cupcake layers stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately to maintain the cupcake’s texture.

How do I prevent the jam filling from leaking out?

Carefully hollow out just enough center to hold the jam without piercing through the bottom. Adding a small amount of frosting around the hole before filling can also help seal it.

Halloween Vampire Bite Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

Halloween Vampire Bite Cupcakes are a deliciously spooky treat perfect for celebrating the eerie season. These rich chocolate cupcakes feature a surprise ‘blood-red’ raspberry jam filling, topped with creamy, vividly red-tinted buttercream frosting. The combination of moist chocolate cake and sweet-tart jam makes these cupcakes both festive and irresistible for Halloween gatherings.

Author: Nora
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract

For the Blood Red Filling:

1 cup raspberry or strawberry jam
Optional: Fresh raspberries for garnish

For the Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Red food coloring

Instructions

Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs with granulated sugar until light and fluffy. Add vegetable oil, buttermilk, and vanilla extract to the egg mixture and whisk until combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
Bake the Cupcakes: Line a muffin tin with cupcake liners. Divide the batter evenly among 12 cups, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
Prepare the Frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, beating continuously. Add the heavy cream and vanilla extract, beating until smooth and fluffy. Mix in red food coloring gradually to reach a deep blood-red color suitable for a vampire-themed cupcake.
Fill the Cupcakes: Once cupcakes are cooled, use a small knife or cupcake corer to remove a small cylindrical section from the center of each cupcake. Fill the cavity with about a teaspoon of raspberry or strawberry jam, which will mimic the ‘blood’ inside the vampire bite.
Frost the Cupcakes: Using a piping bag or spatula, generously frost each cupcake with the red buttercream. Optionally, garnish the cupcakes with fresh raspberries on top for added effect and flavor.

Notes

Ensure cupcakes are completely cooled before filling and frosting to prevent melting or sliding.
You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar as a quick substitute.
Adjust red food coloring quantity to achieve your preferred shade of spooky red.
These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
For a vegan adaptation, substitute eggs with flax eggs, use plant-based milk and butter alternatives, and ensure jam and food coloring are vegan-friendly.

Keywords: Halloween cupcakes, vampire cupcakes, chocolate cupcakes, filled cupcakes, raspberry jam filling, Halloween dessert, spooky treats