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Vampire Bite Cupcakes Recipe

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4.1 from 7 reviews

Vampire Bite Cupcakes are a spooky and delicious treat perfect for Halloween or any themed party. These moist dark chocolate cupcakes are filled with a rich, homemade strawberry jam that resembles blood, then topped with fluffy vanilla buttercream and decorated to look like vampire bite marks with dripping ‘blood’. Made with gluten-free flour and dairy-free options, they balance indulgence with thoughtful ingredient choices.

  • Total Time: 3 hours 20 minutes
  • Yield: 11 cupcakes

Ingredients

Dark Chocolate Cupcakes

  • ¼ cup chocolate chips
  • ½ cup unsalted butter (use dairy-free if preferred)
  • ½ cup milk (use dairy-free if preferred)
  • 1 tbsp instant coffee
  • ½ tsp vanilla extract
  • 1 large egg
  • 1 cup coconut sugar (or brown sugar)
  • 1 cup gluten-free all-purpose flour with xanthan gum (e.g., Bob’s Red Mill 1:1 baking flour, blue bag)
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Strawberry Jam Filling

  • 2 cups fresh or frozen strawberries
  • 2 tsp cornstarch
  • dash red gel food colouring

Vanilla Buttercream

  • 1 cup unsalted butter, softened (use dairy-free if preferred)
  • ½ tsp vanilla extract
  • 2½ cups icing sugar
  • 2 tsp milk (use dairy-free if preferred)
  • pinch salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
  2. Melt Chocolate Mixture: In a large microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave in 20-second intervals, stirring between each until the chocolate chips are fully melted and the mixture is warm.
  3. Add Coffee and Wet Ingredients: Stir in the instant coffee until dissolved. Then whisk in vanilla extract, the egg, and coconut or brown sugar until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, whisking gently at first, then vigorously to create a smooth, consistent batter.
  6. Fill Cupcake Liners and Bake: Use an ice cream scoop to fill each cupcake liner just over halfway. Bake at 350°F for 15-19 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack. Let cool completely for at least 2 hours before decorating.
  8. Make Strawberry Jam: Place strawberries in a heavy-bottom saucepan with just enough water to cover the bottom. Cook over medium-high heat, breaking down the berries with a spatula for 5-7 minutes. Reduce heat to medium-low and simmer for about 13 minutes, stirring often to prevent burning.
  9. Thicken Jam: Dissolve cornstarch in a few drops of water, then stir into the simmering jam. Cook on low for a few more minutes until thickened to a jam-like consistency.
  10. Add Color and Chill: Mix in red gel food coloring to achieve a deep blood-like color. Transfer jam to an airtight container and chill in the refrigerator for at least 2 hours.
  11. Prepare Buttercream: Using a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 1 minute. Scrape the bowl, then beat for another 2 minutes.
  12. Add Sugar Gradually: Incorporate icing sugar ½ cup at a time, starting on low speed and increasing to medium-high until fully mixed. Beat on medium-high for 3-5 minutes until the buttercream becomes fluffy.
  13. Flavor and Adjust Consistency: Beat in vanilla extract, salt, and milk. Add extra milk if a smoother texture is desired. Stir with a spatula to remove any excess air bubbles for easier piping.
  14. Core Cupcakes: Using a medium piping tip, carefully remove a small cavity from the center of each cooled cupcake to hold the jam filling.
  15. Fill with Jam: Place the chilled strawberry jam into a piping bag (or a ziplock bag with the corner cut) with a small tip, and fill the cavities inside each cupcake without overflowing.
  16. Pipe Buttercream: Fill a piping bag with a larger tip with the vanilla buttercream and swirl generously on top of each cupcake, fully covering the jam-filled cavity.
  17. Create Vampire Bite Marks: Use a straw to poke two small holes into the buttercream on each cupcake, then fill these holes with the jam using the small tip piping bag to simulate blood drips from vampire bites.
  18. Serve and Enjoy: Serve the cupcakes at room temperature within 24 hours for best flavor and texture.

Notes

  • You can substitute dairy-free butter and milk to make these cupcakes vegan-friendly and dairy-free.
  • Allow cupcakes to cool completely before filling and frosting to prevent the buttercream from melting.
  • Leftover buttercream should be refrigerated and brought back to room temperature before use.
  • Use gluten-free flour with xanthan gum to ensure proper texture and rise in cupcakes.
  • Make strawberry jam at least 2 hours ahead to allow it to thicken and chill properly.
  • Use gel food coloring sparingly as a little goes a long way for a vibrant red color.
  • Best served within 24 hours at room temperature for optimal freshness and flavor.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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