Description
These Halloween Vampire Bite Cupcakes are a spooky and delicious treat perfect for Halloween parties. Moist chocolate cupcakes are filled with vibrant red berry jam to simulate blood, topped with fluffy whipped cream and adorned with plastic vampire fangs for a fun and eerie effect. The recipe combines classic baking techniques with creative assembly to create an eye-catching dessert that is sure to impress and delight guests of all ages.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Filling and Topping
- Red gel food coloring
- 1/2 cup raspberry or strawberry jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Plastic fangs for decoration
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: To the dry ingredients, add the buttermilk, vegetable oil, large egg, and vanilla extract. Mix thoroughly until well combined and smooth.
- Incorporate Hot Water: Gradually pour in the hot water while mixing, creating a thin and smooth batter consistency ideal for moist cupcakes.
- Fill Cupcake Liners: Spoon the batter into the liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Cut Centers: Use a small knife to carefully cut out a small hole in the center of each fully cooled cupcake to create space for the jam filling.
- Prepare Filling: Mix several drops of red gel food coloring into the raspberry or strawberry jam until deeply red and vibrant.
- Fill Cupcakes: Spoon the colored jam into the holes in the cupcakes. Reserve the cupcake tops you cut out to replace after filling.
- Make Whipped Cream: In a bowl, whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy topping.
- Top Cupcakes: Pipe or spread the whipped cream over each cupcake to conceal the jam filling and add a creamy texture.
- Add Decorations: Insert a pair of plastic vampire fangs into the whipped cream at an angle to resemble vampire bites.
- Optional Blood Drizzle: For an extra spooky effect, drizzle some of the red gel-colored jam around the fangs to simulate dripping blood.
Notes
- The batter is thin, which ensures moist cupcakes – do not be alarmed.
- Allow the cupcakes to cool completely before cutting and filling to prevent the whipped cream from melting.
- Use good quality unsweetened cocoa powder for a rich chocolate flavor.
- Plastic fangs can be found at party supply stores or online; avoid edible decorations to maintain visual impact.
- These cupcakes are best served the same day but can be stored in the refrigerator for 1-2 days.
- For a dairy-free version, substitute heavy cream with coconut cream and use a vegan egg alternative.
