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Vampire Cupcakes

Scrumptious Vampire Cupcakes: 1 Bloody Bite

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  • Author: Margaret
  • Total Time: 1 hr 40 mins
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Vampire Cupcakes are a spooky and delicious treat perfect for Halloween or any vampire-themed party. Moist chocolate espresso cupcakes are filled with a vibrant red strawberry jelly blood center and topped with fluffy marshmallow frosting. The cupcakes are cleverly decorated with crushed chocolate cookie crumbs to mimic Dracula’s iconic hairline and finished with dripping strawberry jelly fangs for a creepy yet delicious touch.

Ingredients

Scale
  • 1 tsp instant espresso powder
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup (200 g) granulated sugar
  • 1/2 cup strawberry jelly
  • Red gel food coloring
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups Marshmallow Fluff
  • 2 cups (230 g) confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup crushed chocolate graham crackers (about 8 sheets) or chocolate wafer cookies

Instructions

  1. Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. In a liquid measuring cup or small bowl, dissolve the instant espresso powder in 1/2 cup hot water. Let the espresso mixture cool completely.
  2. In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt to ensure a smooth batter.
  3. Using a stand mixer fitted with the whisk attachment, beat the large egg, whole milk, vegetable oil, and vanilla extract on medium speed just until combined. Add the granulated sugar and cooled espresso mixture, beating until incorporated. Gradually add the dry ingredients and beat on low speed, scraping down the bowl as needed, until the batter is smooth, glossy, and slightly runny, about 2 minutes.
  4. Using a 3-tablespoon cookie scoop or ice cream scoop for ease, fill each cupcake liner two-thirds full with batter.
  5. Bake in the preheated oven for 18 to 20 minutes, rotating the muffin tin halfway through for even baking. A toothpick inserted into the center should come out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely.
  6. Once cooled, use a melon baller to scoop out a 3/4-inch deep round hole from the top center of each cupcake, saving the removed cake for snacking or other uses.
  7. In a small bowl, whisk together the strawberry jelly with 1 to 2 drops of red gel food coloring until the color is a vibrant blood red. Adjust food coloring as needed. Fill each hollowed cupcake cavity with 1 teaspoon of the jelly mixture. Refrigerate any remaining jelly until ready to use.
  8. In a stand mixer bowl fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed until smooth and creamy. Turn off the mixer, add Marshmallow Fluff, then beat on low speed while slowly adding the confectioners’ sugar 1/2 cup at a time. Increase speed to medium and continue beating, scraping down the sides as necessary, until the frosting is smooth, fluffy, and fully incorporated, about 1 to 2 minutes. Add vanilla extract and kosher salt, then beat for another minute to combine.
  9. Dollop a small amount of frosting directly over the jelly-filled holes in the cupcakes. Carefully spread the frosting to cover the holes without disturbing the jelly. Place the cupcakes on a baking sheet and refrigerate until the frosting sets, about 20 minutes.
  10. Cut out a 3-inch round piece of parchment paper and fold it in half. At the top fold, cut off a small rounded corner to form a heart-shaped stencil. Place the crushed chocolate graham crackers or chocolate wafer cookies in a shallow bowl for dipping.
  11. Frost the cupcakes with the remaining frosting, smoothing the tops as flat as possible. Place the parchment stencil gently over each cupcake without pressing down hard. Roll the cupcakes in the chocolate cookie crumbs, pressing gently into the frosting to create Dracula’s iconic hairline shape. Carefully remove the stencil and repeat with the remaining cupcakes, wiping off the stencil as needed.
  12. Using a toothpick, small spoon, or squeeze bottle, drip the reserved red jelly mixture down in two thin drips from the bottom of each cupcake to create ‘bloody’ vampire fangs.

Notes

  • For best results, ensure the espresso mixture is fully cooled before adding to the batter to prevent cooking the egg prematurely.
  • The jelly filling can be flavored with any red fruit jelly or preserves if strawberry is unavailable.
  • To make cupcakes extra moist, avoid overbaking; start checking doneness at 18 minutes.
  • Use a small ice cream scoop or spoon to portion batter evenly for uniform cupcake sizes.
  • Refrigerate finished cupcakes to help the frosting set and keep the jelly filling stable before serving.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 130 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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Find it online: https://venyum.com/vampire-cupcakes-recipe/

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