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Halloween Vampire Bite Cupcakes

Spooktacular Halloween Vampire Bite Cupcakes You Must Try

Indulge in these delightful Halloween Vampire Bite Cupcakes featuring a rich chocolate base and a spooky jam filling. Perfect for festive gatherings!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1 cup granulated sugar Coconut sugar can be used for a healthier option.
  • 1/2 cup unsweetened cocoa powder Dutch-processed for a deeper flavor.
  • 1 tsp baking powder Make sure it's fresh for the best rise.
  • 1 tsp baking soda Store in a cool, dry place.
  • 1/4 tsp salt Sea salt enhances flavors.
  • 2 large eggs Replace with flax eggs for a vegan version.
  • 1/4 cup vegetable oil Melted coconut oil is a good substitute.
  • 1/2 cup buttermilk Can make a DIY version with milk and vinegar.
  • 1 tsp vanilla extract Use pure vanilla for best flavor.
For the Filling
  • 1/2 cup raspberry or strawberry jam Any fruit jam works well.
For the Frosting
  • 1/2 cup unsalted butter (softened) Room temperature is best.
  • 2 cups powdered sugar Sift to avoid lumps.
  • 1/4 cup heavy cream Substituting milk will make it thinner.
  • 1 tbsp red food coloring Gel food coloring gives more vibrant results.

Equipment

  • Cupcake pan
  • mixing bowls
  • Whisk
  • spatula
  • Piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the large eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
  6. While cooling, gently heat the raspberry or strawberry jam in a small saucepan until pourable.
  7. Core the cooled cupcakes using a small knife or corer, making room for the jam filling.
  8. Fill each cupcake with the warm jam, generously.
  9. Beat the softened unsalted butter until creamy, then gradually mix in powdered sugar, heavy cream, and red food coloring until fluffy.
  10. Frost each cupcake with the vibrant red frosting and garnish with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to ensure light, fluffy cupcakes. Store in an airtight container at room temperature for up to 2 days.

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