Spooky Halloween Vampire Bite Cupcakes

It’s Halloween, and these spooky, delectable Halloween vampire cupcakes are a fang-tastic treat to sink your teeth into. Imagine moist, rich chocolate cupcakes oozing with a sweet, crimson raspberry filling. This recipe is the perfect centerpiece for your Halloween dessert table, guaranteed to impress ghouls and goblins alike.

Why You’ll Love This Halloween Vampire Cupcakes Recipe

These Halloween vampire cupcakes are the perfect blend of spooky and sweet. The rich chocolate cupcake base is perfectly complemented by the burst of fresh raspberry jam, creating a flavor explosion that will leave you craving more. They’re easy to make, visually stunning, and a guaranteed crowd-pleaser at any Halloween party.

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Ingredients

• All-Purpose Flour: 1 ½ cups (192g), sifted for a lighter texture.
• Granulated Sugar: 1 cup (200g), use fine granulated sugar for even distribution.
• Unsweetened Cocoa Powder: ½ cup (40g), high-quality cocoa powder for a richer chocolate flavor.
• Baking Powder: 1 teaspoon, fresh, not expired.
• Baking Soda: ½ teaspoon, fresh, not expired.
• Salt: ½ teaspoon, sea salt for better flavor.
• Large Eggs: 2, at room temperature.
• Vegetable Oil: ½ cup (120ml), neutral-flavored oil like canola or sunflower.
• Buttermilk: 1 cup (240ml), cold from the fridge.
• Vanilla Extract: 1 teaspoon, pure vanilla extract.
• Raspberry or Strawberry Jam: 1 cup (240ml), seedless variety for a smoother filling.
• Unsalted Butter: 1 cup (2 sticks, 226g), softened.
• Powdered Sugar: 4 cups (480g), sifted for a smoother frosting.
• Heavy Cream: ¼ cup (60ml), cold from the fridge.
• Red Food Coloring: Gel food coloring for intense color.

Directions

Step 1: Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners. This ensures the cupcakes bake evenly and don’t stick.

Step 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. Whisking ensures all the dry ingredients are evenly distributed, preventing lumps.

Step 3: Combine Wet Ingredients:

In a separate bowl, mix together the eggs, vegetable oil, buttermilk, and vanilla extract. Make sure the eggs are well beaten for a smooth batter.

Step 4: Combine Mixtures:

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter, as this can result in tough cupcakes.

Step 5: Bake the Cupcakes:

Fill the cupcake liners about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Filling:

Heat the raspberry or strawberry jam in a small saucepan over low heat until liquid, stirring occasionally. Remove from heat and set aside to cool slightly.

Step 7: Core the Cupcakes:

Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove the center of each cupcake, creating a well for the jam filling. Be careful not to cut all the way through the bottom of the cupcake.

Step 8: Fill with Jam:

Spoon the slightly cooled jam into each well, filling it generously. You want a good amount of “blood” in these Halloween vampire cupcakes!

Step 9: Prepare the Frosting:

In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, and beat on high speed until the frosting is light and fluffy. Stir in the red food coloring, a few drops at a time, until you reach your desired shade of red. Use gel food coloring for the best results.

Step 10: Frost the Cupcakes:

Pipe or spread the frosting on top of each cupcake. Get creative with your frosting design to enhance the spooky vampire theme. You could add drips down the sides for a bloodier effect.

Step 11: Garnish:

Add fresh raspberries on top of the frosting for decoration, if desired. These add a touch of freshness and visual appeal to your Halloween vampire cupcakes.

Variations, Pairings, & Serving Ideas

For a different flavor profile, try using blackberry or cherry jam in place of the raspberry. A cream cheese frosting provides a tangier alternative to the classic buttercream. Serve these Halloween vampire cupcakes with a glass of sparkling apple cider for a festive and delicious pairing. For another great Halloween dessert try these Fantasy Fudge. You can also make a dessert board featuring our Halloween Vampire Cupcakes, and our Halloween Vampire Cupcakes 2.

Storage & Make-Ahead Tips

Store these Halloween vampire cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze the unfrosted cupcakes for up to 3 months. Thaw completely before frosting and serving. The jam filling can be made a day ahead and stored in the refrigerator.

Common Mistakes When Making Halloween Vampire Cupcakes

Why are my cupcakes dry?

Overbaking is the most common cause of dry cupcakes. Use a toothpick to test for doneness and remove the cupcakes from the oven as soon as the toothpick comes out clean. Also, make sure you’re measuring your flour accurately. Spoon the flour into your measuring cup and level it off with a knife, instead of scooping it directly from the bag.

Why is my frosting too runny?

The butter may have been too soft when you made the frosting. Make sure your butter is softened, but not melted. You can also add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Refrigerating the frosting for 15-20 minutes can also help to firm it up.

Why did my cupcakes sink in the middle?

This can happen if the oven temperature is too low, or if the batter wasn’t mixed enough. Make sure your oven is properly preheated and that you’re using the correct temperature. Also, be sure to mix the wet and dry ingredients until just combined. Overmixing can cause the cupcakes to sink.

Why is my jam filling leaking out?

Make sure the cupcakes are completely cool before coring and filling them. If the cupcakes are still warm, the jam will melt and leak out. Also, don’t overfill the wells with jam. A generous spoonful is usually enough.

Why isn’t my red food coloring vibrant enough?

Gel food coloring is the best way to achieve a vibrant red color. Liquid food coloring can water down the frosting and make it difficult to get a deep red. Start with a small amount of gel food coloring and add more, a few drops at a time, until you reach your desired shade.

Final Notes

These Halloween vampire cupcakes are a delightful combination of rich chocolate flavor and sweet, tangy jam, making them a guaranteed hit at any Halloween celebration. Don’t be intimidated by the steps – with a little practice, you’ll be creating these spooky treats in no time. Go ahead and give this recipe a try; you’ll be surprised at how fun and easy it is to create these deliciously spooky cupcakes!

More Recipes You’ll Love

If you enjoyed these spooky Halloween vampire cupcakes, you’re sure to love these other delicious treats from CookReel! They’re all perfect for parties, holidays, or just a special treat.

• Fantasy Fudge – A classic, decadent fudge that’s always a crowd-pleaser.
• Cranberry Rosemary Chicken – Although not a dessert, this makes a lovely festive main course for your Halloween or Thanksgiving celebration.
• Chopped Chicken Sandwich – A delicious, hearty sandwich that’s perfect for a quick and easy lunch or dinner.
• Halloween Vampire Cupcakes 2 – Another fun and festive cupcake recipe that’s perfect for Halloween.
• Balsamic Vinaigrette – A simple, flavorful vinaigrette that’s perfect for salads or marinades.

We hope you enjoyed this recipe! Be sure to leave a comment below and let us know what you think. Don’t forget to share your creations with us on social media, and share this recipe with your friends and family!