If you’re looking to thrill your guests with a treat at the Halloween party, dark chocolate vampire cupcakes are the ultimate party showstopper. Their rich chocolate base, dramatic decoration, and playful “bloody” decoration make them a must-have for any festive event.
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Dark Chocolate Vampire Cupcakes Recipe
Vampire cupcakes are a decadent, spooky twist on classic chocolate cupcakes. These treats feature a moist, dark chocolate sponge with the “bloody” filling. Topped with white frosting and finished with fang-like decorations, they’re as fun to look at as they are to eat.
What I love most about vampire cupcakes is their incredible crowd appeal. To make these cakes more spooky, I added black food gel to achieve a midnight hue. The bloody filling is often strawberry jelly, raspberry sauce, or red-colored white chocolate ganache. The combination of dark chocolate richness and sweet, fruity filling is simply irresistible.
The cupcakes pair well with rich hot chocolate, cold milk, sparkling cranberry juice, or chai lattes with their warm, spiced aroma. You can even enjoy these treats with fresh strawberries or vanilla ice cream.
For an adult twist, try pairing with espresso martinis and red wine, especially fruit-forward varieties like Zinfandel or Shiraz.
The vampire cupcakes are easily adapted to suit birthdays, horror movie nights, or even elegant black-tie events with a whimsical twist. Here’s how to make the vampire bite cupcakes:
Vampire Cupcakes
Nutrition
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 tsp vanilla extract
- Few drops of black food coloring optional
For the Bloody Filling
- 1/2 cup raspberry jam or strawberry jam
- 1 tbsp lemon juice to thin it slightly
For the Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 2 –3 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
- Red gel or red candy melts
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C). Line your muffin tin.
- Mix dry ingredients. Add eggs, oil, buttermilk, and vanilla.
- Stir in hot water until smooth. Add food coloring if using.
- Fill liners 2/3 full and bake 16–18 mins. Cool completely.
Prepare the Bloody Filling
- Mix the jam and lemon juice until smooth.
- Transfer to a piping bag or zip-top bag with a small tip cut off.
Core & Fill Cupcakes
- Use a small knife or cupcake corer to remove a small plug from the center of each cupcake.
- Fill the hole with about 1 teaspoon of jam mixture.
- Replace the cupcake plug on top (you can trim it if needed).
Make the Frosting & Decorate
- Beat butter, add sugar, vanilla, salt, and milk until fluffy.
- Frost the cupcakes.
- Draw two red fang marks with gel or candy melts.
Notes
- Raspberry jam works best for a realistic “bloody” look.
- You can make the filling up to 3 days ahead.
- Store cupcakes in an airtight container.
Variations
From this recipe, you can create other variations of the vampire cupcakes. Here are some ideas to try:
- Red Velvet Cupcakes use a classic red velvet base with the same “blood” center. They provide a balance of cocoa and tangy buttermilk flavors.
- White Chocolate Vampire Bite Cupcakes swap the dark sponge for a white chocolate cake for a lighter contrast.
- Fruit-Filled Cupcakes use raspberry or cherry preserves as the “blood” for a tangier, more naturally fruity surprise inside.
- Vegan Versions replace eggs and dairy with plant-based alternatives.
- Nutella-Stuffed Cupcakes feature a gooey Nutella center along with red food coloring for a rich, hazelnut twist.
- Gluten-Free Versions use almond flour or gluten-free blends to create a cupcake that’s safe for those avoiding gluten.
- Espresso Addition adds a shot of espresso to the batter for a subtle, grown-up coffee note that pairs beautifully with chocolate.
- Marshmallow Frosted Cupcakes use a fluffy, marshmallow-based frosting instead of buttercream for a lighter, cloud-like topping.