Vampire Bite Halloween Cupcakes
These Vampire Bite Halloween Cupcakes are a spooky and delicious treat perfect for any Halloween celebration. Rich chocolate cupcakes are topped with creamy vanilla buttercream frosting and filled with a vibrant red raspberry "blood" filling for a hauntingly good experience that's surprisingly easy to make.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Large mixing bowls
- Whisk
- Electric mixer
- Small saucepan
- Spoon
- Small, sharp knife or cupcake corer
- Piping bag (optional)
- Wire rack
- Measuring cups and spoons
- Toothpick
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 ½ cups buttermilk or milk with 1 ½ tablespoons of vinegar or lemon juice
- ¾ cup boiling water
- 3-4 cups powdered sugar
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup seedless raspberry jam or cherry preserves
- 1-2 tablespoons corn syrup
- Red food coloring gel is best for a vibrant color
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, oil, vanilla extract, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients. Mix on low speed until just combined. Be careful not to overmix!
- Stir in the boiling water. The batter will be thin – don't worry, that's normal!
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes. Or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely before frosting.
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes.
- Gradually add the powdered sugar one cup at a time, beating on low speed until combined.
- Add the milk and vanilla extract. Mix until smooth and creamy. If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.
- Beat on high speed for 1-2 minutes until light and airy.
- In a small saucepan, combine the raspberry jam and corn syrup.
- Heat over low heat. Stir constantly until the jam is melted and smooth. Be careful not to burn the jam!
- Stir in a few drops of red food coloring until you achieve your desired shade of 'blood' red.
- Let the mixture cool slightly.
- Frost the cupcakes. Use a piping bag or a knife to frost the cupcakes with the vanilla buttercream frosting.
- Use a small, sharp knife or a cupcake corer to carefully remove a small circle from the top of each cupcake. Don't go too deep!
- Spoon the cooled raspberry jam mixture into the holes you created. Let the 'blood' drip down the sides for a more dramatic effect.
- Serve and enjoy! These cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
For best results, use room temperature ingredients. Don't overmix the cupcake batter, as this can result in tough cupcakes. Gel food coloring is recommended for a more vibrant color in the 'blood' filling. Make the 'blood' filling ahead of time to allow it to cool and thicken. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For a richer chocolate flavor, try adding a teaspoon of instant espresso powder to the dry ingredients.