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Halloween Vampire Bite Cupcakes Recipe

Halloween Vampire Bite Cupcakes Recipe
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4.7 from 7 reviews

Halloween Vampire Bite Cupcakes are rich, moist chocolate cupcakes filled with a blood red raspberry or strawberry jam center and topped with creamy vanilla buttercream frosting tinted with red food coloring for a spooky, festive look perfect for Halloween celebrations.

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the eggs, vegetable oil, buttermilk, and vanilla extract until smooth and fully blended.
  4. Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently just until everything is moistened and incorporated, being careful not to overmix.
  5. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
  6. Make the Filling: Warm the raspberry or strawberry jam slightly until it becomes liquid and easy to spoon, then set aside to cool a bit so it doesn’t melt the frosting later.
  7. Core the Cupcakes: Using a small knife or cupcake corer, remove the center of each cooled cupcake to create a cavity for the filling.
  8. Fill with Jam: Spoon a generous amount of the warmed jam into the hollow center of each cupcake to create a bloody filling effect.
  9. Prepare the Frosting: Beat softened unsalted butter until creamy. Gradually add powdered sugar, alternating with heavy cream, beating well after each addition. Add vanilla extract and red food coloring to tint the frosting a vibrant blood-red shade.
  10. Frost the Cupcakes: Use a piping bag or spatula to frost the top of each cupcake with the red buttercream, creating a smooth or decorative swirl finish.
  11. Garnish: Optionally, add fresh raspberries on top of the frosting to enhance the vampire bite theme with a natural, juicy accent.

Notes

  • To speed up coring the cupcakes, use a small apple corer or paring knife carefully.
  • If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
  • Adjust red food coloring quantity for desired intensity of frosting color.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Make sure cupcakes are fully cooled before filling and frosting to prevent melting.

Nutrition

Keywords: Halloween cupcakes, vampire bite cupcakes, chocolate cupcakes, filled cupcakes, red frosting cupcakes, spooky Halloween dessert

Find it online: https://thehungrymason.com/halloween-vampire-bite-cupcakes-recipe/