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Halloween Vampire Bite Cupcakes

Delicious Halloween Vampire Bite Cupcakes for Spooky Fun

These Halloween Vampire Bite Cupcakes feature rich chocolate, a raspberry filling, and striking red frosting, perfect for spooky celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
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 Brown sugar can be used for deeper flavor.
  • ¾ cup Unsweetened Cocoa Powder Use unsweetened for best results.
  • 1 ½ teaspoons Baking Powder Can substitute with equal amount of baking soda.
  • 1 teaspoon Baking Soda If omitted, increase baking powder.
  • ½ teaspoon Salt Balances sweetness.
  • 2 large Eggs For vegan option, use 1/4 cup applesauce per egg.
  • ½ cup Vegetable Oil Melted coconut oil can be used.
  • 1 cup Buttermilk Substitute with milk and lemon juice.
  • 2 teaspoons Vanilla Extract No substitutions needed.
For the Filling
  • ½ cup Raspberry or Strawberry Jam Can substitute with fruit puree.
For the Frosting
  • ½ cup Unsalted Butter Vegan butter can be used.
  • 2 cups Powdered Sugar Adjust for desired consistency.
  • 2 tablespoons Heavy Cream Coconut cream works for dairy-free.
  • 1 teaspoon Red Food Coloring Use beet juice for a healthier alternative.
For Decoration
  • Fresh Raspberries (Optional) Replace with any berries you prefer.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • Spoon or Scoop
  • Piping bag

Method
 

Instructions
  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 all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  5. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes until a toothpick comes out clean.
  6. Heat the jam in a small saucepan over low heat until melted, then cool slightly.
  7. Once cupcakes have cooled, remove centers to create a well for the filling.
  8. Spoon the jam into the wells of each cupcake generously.
  9. Beat the unsalted butter until creamy, then add powdered sugar and cream to achieve a fluffy frosting.
  10. Frost each cupcake with the red frosting using a piping bag or spatula.
  11. Garnish with fresh raspberries if desired for a spooky touch.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Store in an airtight container for up to 2 days at room temperature, or keep in the fridge for up to 5 days. Freeze unfilled cupcakes for longer storage.

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