Description
Spooky and delicious Red Velvet Vampire Cupcakes with a bloody raspberry filling and classic cream cheese frosting — perfect for Halloween parties, kids’ treats, or a gothic-inspired dessert.
Ingredients
Scale
- 1 3/4 cups cake flour
- 1 cup granulated sugar
- 1/4 cup Dutch process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tablespoon red food coloring, plus a drop for filling
- 2 teaspoons cider vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- One 3-ounce semisweet chocolate bar
- 1 teaspoon coconut oil
- 1 cup raspberry jam
- 8-ounce package cream cheese, room temperature
- 6 tablespoons unsalted butter, cubed, room temperature
- 1 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Sift flour, sugar, cocoa, baking soda, and salt in one bowl. Whisk buttermilk, oil, sour cream, food coloring, vinegar, vanilla, and egg in another.
- Combine wet and dry mixtures, stir gently, and divide into liners. Bake 16–18 minutes. Cool completely.
- Microwave chocolate and coconut oil until smooth. Cut plugs in each cupcake, brush holes with chocolate, freeze until set.
- Mix jam with a drop of food coloring and water. Fill chocolate-lined holes with jam.
- Beat cream cheese until fluffy, add butter, then confectioners’ sugar and vanilla. Pipe frosting over cupcakes.
- Use a straw to poke two vampire bite holes, drizzle jam into them for a bloody effect.
Notes
- Use gel food coloring for a deeper red velvet shade.
- Freeze chocolate-lined holes to prevent jam leakage.
- Store frosted cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg