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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes That Will Wow Your Guests

Delight in Halloween Vampire Bite Cupcakes featuring a rich chocolate base and a surprise blood-red filling, perfect for your festive gatherings!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cup granulated sugar Can replace with coconut sugar.
  • 0.5 cups unsweetened cocoa powder Use Dutch-processed cocoa for smoother taste.
  • 1 teaspoon baking powder Ensure freshness for best results.
  • 1 teaspoon baking soda
  • 1 pinch salt Can omit for dietary needs.
  • 2 large eggs Aquafaba can be used as vegan substitute.
  • 0.5 cups vegetable oil Can substitute with melted coconut oil.
  • 1 cup buttermilk Replace with non-dairy milk mixed with vinegar.
  • 1 teaspoon vanilla extract Use pure extract for better flavor.
For the Filling
  • 0.5 cups raspberry or strawberry jam Can substitute with any fruit jam.
For the Frosting
  • 1 cup unsalted butter Ensure softened for easy mixing.
  • 3-4 cups powdered sugar
  • 2 tablespoons heavy cream Substitute cream cheese for a lighter option.
  • 1 teaspoon vanilla extract
  • a few drops red food coloring Opt for natural coloring if preferred.

Equipment

  • Cupcake pan
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with colorful liners.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine eggs, vegetable oil, buttermilk, and vanilla extract, mixing until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 18 to 20 minutes or until a toothpick comes out clean.
  7. While cooling, heat raspberry or strawberry jam until fluid, then allow to cool slightly.
  8. Core each cupcake carefully to create a well for the jam filling.
  9. Spoon the cooled jam into the well of each cupcake generously.
  10. Beat softened butter until creamy, then mix in powdered sugar gradually.
  11. Add heavy cream, vanilla extract, and red food coloring to the frosting, beating until fluffy.
  12. Frost each filled cupcake with the red frosting using a piping bag or spatula.
  13. Top with fresh raspberries for garnish and serve to impress your guests.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen without frosting for up to 3 months.

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