Description
Halloween vampire bite cupcakes are spooky, sweet, and delightfully dramatic. With rich chocolate cake, blood-red raspberry filling, and eerie ‘bite marks’ on top, they’re the kind of treat I love bringing to Halloween parties — creepy and delicious in every bite.
Ingredients
- For the cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Hot water or hot coffee
- For the raspberry ‘blood’ filling:
- Fresh or frozen raspberries
- Sugar
- Cornstarch
- Lemon juice
- For the frosting:
- Unsalted butter, softened
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
- Optional for decoration: Red food gel or leftover raspberry filling, Toothpick or skewer (for creating bite marks)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add eggs, milk, oil, and vanilla extract. Mix until smooth, then stir in hot water or coffee.
- Pour batter into cupcake liners, filling 2/3 full. Bake for 18–20 minutes. Cool completely.
- To make the filling, simmer raspberries, sugar, lemon juice, and cornstarch until thick. Strain for smoothness and let cool.
- Cut out a small center in each cupcake and fill with raspberry sauce.
- Beat butter until smooth, then gradually add powdered sugar, milk, and vanilla to make frosting. Whip until fluffy.
- Frost each cupcake, then use a toothpick dipped in raspberry sauce or gel to poke two close ‘bite marks’ and drip sauce for effect.
Notes
- Swap raspberry with cherry or strawberry filling for variation.
- Use cream cheese or chocolate frosting for a twist.
- Decorate with candy eyes, bats, or spooky sprinkles for added flair.
- Let filled cupcakes come to room temp before serving.
- Store unfrosted cupcakes in the freezer for up to a month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
