Halloween Vampire Bite Cupcakes Recipe
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.
- 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
