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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes That Will Thrill Your Guests

Delight in these Halloween Vampire Bite Cupcakes with a rich chocolate base and thrilling berry filling that will thrill your guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour can substitute with gluten-free flour
  • 1 cup granulated sugar can use brown sugar for richer flavor
  • ¾ cup unsweetened cocoa powder dark cocoa for bolder taste
  • 1 ½ teaspoons baking powder ensure it's fresh for best rise
  • 1 teaspoon baking soda reacts with acidic components
  • 1 pinch salt essential for all baked goods
  • 2 large eggs or use flax eggs for vegan version
  • ½ cup vegetable oil melted coconut oil works as a substitute
  • 1 cup buttermilk can DIY with milk and vinegar
  • 2 teaspoons vanilla extract opt for pure vanilla for best results
For the Filling
  • ½ cup raspberry or strawberry jam acts as the 'blood' filling
For the Frosting
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream adjust for desired consistency
  • 1 teaspoon vanilla extract
  • a few drops red food coloring for spooky appearance
For the Garnish
  • as needed fresh raspberries optional for decoration

Equipment

  • Oven
  • Cupcake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cupcake corer or small knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, whisk together the wet ingredients until fully combined.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until blended.
  5. Spoon the batter into prepared liners, filling each about two-thirds full, and bake for 18-20 minutes.
  6. While cooling, heat the jam in a small saucepan until it thins out.
  7. Once cooled, core the cupcakes to create wells for the jam filling.
  8. Fill the wells generously with jam, allowing it to overflow slightly.
  9. Prepare the frosting by beating together butter, sugar, cream, vanilla, and food coloring until fluffy.
  10. Frost each cooled cupcake, creating a swirling motion for an enticing look.
  11. Top each frosted cupcake with fresh raspberries for decoration.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For optimal flavor, fill the cupcakes with jam just before serving.

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