Halloween Vampire Bite Cupcakes
Delightful chocolate cupcakes filled with raspberry jam and topped with chocolate frosting, perfect for Halloween festivities.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup raspberry jam
- ½ cup heavy cream
- Red food coloring
- Chocolate frosting (store-bought or homemade)
Substitutions
- Coconut oil or margarine for butter (dairy-free)
- Almond milk + 1 tbsp vinegar/lemon juice for buttermilk
- 1 tablespoon Flaxseed meal + 2.5 tbsp water (for 1 egg) - vegan
- Gluten-free flour blend for all-purpose flour
- Cream cheese frosting for a twist
Instructions
Preparation
- Prep your workspace and gather all your ingredients and tools.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix softened butter, eggs, vanilla extract, and buttermilk until smooth.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Fill cupcake liners in the muffin tin about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Assembly
- Cut out a cone-shaped piece from the center of each cupcake.
- Fill each cupcake with raspberry jam, letting it ooze a bit.
- Replace the cut-out piece on top.
- Spread or pipe chocolate frosting on top; decorate as desired.
Notes
Store in an airtight container for best freshness. May be customized with different jams or decorations.