These Vampire Bite Cupcakes are not only fun to look at but also deliciously sweet! They have a moist chocolate base topped with creamy frosting, making each bite irresistible.
What’s coolest is the red filling that bursts out like a “vampire bite.” I love bringing these to parties—everyone gets a kick out of the spooky surprise inside! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cupcakes. If you need a gluten-free option, use a 1:1 gluten-free flour blend which works great in cupcakes!
Sour cream or yogurt: These add moisture and richness. I sometimes swap in buttermilk for a tangy flavor or use plant-based yogurt if you’re looking for dairy-free options.
Raspberry jam: This is key for the oozy filling. If you’re not a fan, strawberry or cherry jam can also create a delightful surprise inside!
Unsalted butter: Use this for the frosting to control the saltiness. Coconut oil can be an alternative for a dairy-free frosting, but it might alter the texture a bit.
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
To achieve the best texture, focus on your mixing technique and ingredient temperatures. Here’s what to keep in mind:
- Allow your butter, eggs, and sour cream to reach room temperature before mixing. This helps create a smooth batter.
- Beat the butter and sugar until it’s light and fluffy. This process adds air, which contributes to a light texture.
- When combining dry and wet ingredients, mix until just combined. Over-mixing can lead to dense cupcakes.
Don’t forget to let the cupcakes cool completely before filling them with jam; this prevents the jam from melting into the batter!
Vampire Bite Cupcakes
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup whole milk
For the Filling:
- ½ cup raspberry jam or red berry jam
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons whole milk or cream
Decorations:
- Red gel icing or red piping gel (for “blood” drips)
- Candy fangs or mini white almond slices shaped like fangs
- Red sanding sugar or edible red glitter (optional, for sparkle)
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and about 20 minutes for baking these cupcakes. Allow some additional time for cooling (at least 1 hour) and decorating. So all in all, you’re looking at around 2 hours total before they’re ready to serve!
Step-by-Step Instructions:
1. Make the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with black paper liners for that spooky effect. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Next, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
2. Combine Ingredients:
Alternate adding the flour mixture and the milk mixed with sour cream to the butter mixture, starting and ending with the flour. This helps to keep the batter smooth without over-mixing. Once combined, fill the cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
3. Add Filling:
Once cooled, take a small knife or a cupcake corer and remove a small cylinder from the center of each cupcake. Fill this space with about 1 teaspoon of raspberry jam. This is the gooey “blood” surprise inside!
4. Make the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing until well combined. Add the vanilla extract and milk, then beat on high until fluffy for about 3-5 minutes. Adjust the consistency with more milk or sugar as needed to achieve your desired frosting texture.
5. Frost and Decorate:
Pipe or spread a generous swirl of frosting on top of each cupcake. Now, it’s time to get creative! Place two candy fangs on top of each cupcake to resemble vampire teeth. Drip the red gel icing from the fangs down to mimic blood dripping from the bite. For an extra spooky touch, sprinkle some red sanding sugar or edible glitter around for sparkle, if desired.
6. Chill and Serve:
If needed, chill the cupcakes briefly to set the decorations. Once you’re done, serve these spooky treats at your Halloween party or celebration and enjoy the delight from your friends and family!
These Vampire Bite Cupcakes are sure to be a hit with their creamy frosting and luscious red jam surprise inside—perfectly spooky and delicious!
Can I Use a Different Jam for the Filling?
Absolutely! While raspberry jam gives a great “blood” effect, you can use any red berry jam, such as strawberry or cherry. Just ensure it has a similar consistency for the best results.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a longer shelf life, but bring them back to room temperature before serving for the best taste and texture.
Can I Make the Cupcakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will keep the cupcakes light and fluffy without compromising the flavor!
Can I Make the Cupcakes Ahead of Time?
Definitely! You can bake the cupcakes a day in advance and store them in an airtight container. Just wait to fill and decorate them until the day you plan to serve them for the freshest taste.
