Vampire Cupcakes
Spooky yet delicious Vampire Cupcakes—moist chocolate cupcakes topped with white frosting and fang-like red teeth. Perfect for Halloween!
Nutrition
Calories: 340kcalCarbohydrates: 44gFat: 16gSugar: 32g
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.
Love this recipe?Let us know how it turned out!