Description
These Halloween Vampire Bite Cupcakes are spooky, sweet, and sinfully delicious! Moist chocolate cupcakes filled with a “bloody” raspberry jam center and topped with creamy red frosting — the perfect treat for Halloween parties or cozy fall nights.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
For the Blood Red Filling:
1 cup raspberry or strawberry jam
Optional: Fresh raspberries for garnish
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Red food coloring (adjust to desired hue)
Substitution Options:
Use gluten-free flour for a gluten-free version.
Substitute buttermilk with 1 cup almond milk + 1 teaspoon vinegar for dairy-free.
Try cherry or blackberry preserves for a different “blood” effect.
Instructions
Preheat the Oven: Preheat to 350°F (175°C) and line a cupcake pan with paper liners.
Mix Dry Ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Combine Wet Ingredients: In another bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.
Combine and Mix: Gradually stir the wet mixture into the dry ingredients until just combined (don’t overmix).
Bake: Fill liners two-thirds full and bake for 18–20 minutes. Cool completely.
Prepare Filling: Heat jam over low heat until slightly runny, then let cool.
Core and Fill: Cut out a small center in each cupcake and spoon in the jam to create the “vampire bite.”
Make Frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in cream, vanilla, and red food coloring until fluffy.
Frost: Pipe or spread frosting on top of each cupcake.
Garnish: Add a fresh raspberry or a drizzle of jam for the perfect spooky finish.
Notes
Don’t worry if the jam oozes a bit — that’s part of the spooky charm!
Store cupcakes in an airtight container at room temp for up to 2 days or in the fridge for up to 5.
These can be baked ahead and frosted on the day of serving.
To freeze, skip frosting and store for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365 kcal
- Sugar: 38 g
- Sodium: 175 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg