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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes That Wow Every Sweet Tooth

These Halloween Vampire Bite Cupcakes are a sweet treat perfect for any spooky gathering, featuring a rich chocolate base and a surprise raspberry jam filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Coconut sugar can be a healthier alternative.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed cocoa recommended.
  • 1 tbsp Baking Powder Check freshness for optimal rise.
  • 1 tsp Baking Soda Works with buttermilk.
  • 1/2 tsp Salt Adjust based on dietary preferences.
  • 2 large Eggs Flax eggs can substitute for a vegan option.
  • 1/2 cup Vegetable Oil Melted coconut oil works as well.
  • 1/2 cup Buttermilk Can mix regular milk with vinegar as a substitute.
  • 1 tsp Vanilla Extract Pure vanilla is best.
  • 1/2 cup Raspberry or Strawberry Jam Mimics a vampire's bite.
Frosting
  • 1 cup Unsalted Butter Plant-based butter for a dairy-free option.
  • 3-4 cups Powdered Sugar Add gradually to reach desired consistency.
  • 2 tbsp Heavy Cream Coconut cream can be used as a substitute.
  • 1 tbsp Red Food Coloring Gel coloring gives the best results.
Garnish
  • 12 pieces Fresh Raspberries Optional, for decoration.

Equipment

  • cupcake pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cupcake Liners
  • knife or cupcake corer

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. In a separate bowl, mix the wet ingredients until well blended.
  4. Pour the wet mixture into the dry ingredients and fold gently until combined.
  5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  6. Heat the raspberry or strawberry jam until liquid and let it cool slightly.
  7. Remove the center of each cooled cupcake and create a well for the jam filling.
  8. Spoon the cooled jam into the well of each cupcake.
  9. Beat softened butter and then add powdered sugar, cream, and food coloring until fluffy.
  10. Frost the tops of each filled cupcake with the vibrant red frosting.
  11. Garnish with fresh raspberries on top, if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze un-frosted cupcakes for up to 3 months.

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