Description of this recipe
These Vampire Cupcakes are a delightful, spooky treat perfect for Halloween parties or any occasion where you want to add a touch of eerie fun. These rich, chocolatey cupcakes are filled with a luscious raspberry or strawberry jam “blood” filling and topped with a creamy, dreamy buttercream frosting. The final touch? Drizzles of red food gel to mimic blood drips and candy vampire fangs, making them visually stunning and deliciously macabre.
Why you will love this recipe
You’ll absolutely love these Vampire Cupcakes because they are:
- Incredibly Delicious: The combination of moist chocolate cupcakes, fruity jam filling, and sweet buttercream frosting is irresistible.
- Perfectly Spooky: The blood drip effect and vampire fangs make them ideal for Halloween.
- Fun to Make: They’re a great baking project to get into the Halloween spirit.
- Impressive Presentation: They look like they came straight from a professional bakery.
- Customizable: You can easily adapt the decorations and fillings to suit your preferences.
Ingredients:
Cupcake Batter
- 1 cup all-purpose flour (125 g)
- 1/3 cup unsweetened cocoa powder (35 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (113 g), softened
- 3/4 cup granulated sugar (150 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml)
Filling
- 1/2 cup raspberry or strawberry jam (120 g)
- 2 tablespoons water (if needed to thin the jam)
Frosting
- 1 cup unsalted butter (226 g), softened
- 3 cups powdered sugar (360 g)
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Decorations
- Red food gel for “blood drips”
- Halloween sprinkles (optional)
- Candy vampire fangs or themed toppers
Preparation:
Step 1: Prepare the dry ingredients.
In a medium-sized mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking ensures that all the ingredients are evenly distributed, which is crucial for a consistent cupcake texture and rise. This step prevents clumps of cocoa powder or baking soda from forming in the batter, which could lead to pockets of uneven flavor or texture in the final product. Set this bowl aside.
Step 2: Cream butter and sugar.
In a separate, larger mixing bowl (or the bowl of a stand mixer), add the softened unsalted butter and granulated sugar. Beat these ingredients together using an electric mixer (either a hand mixer or a stand mixer) on medium speed until the mixture is light and fluffy. This process, known as creaming, incorporates air into the butter and sugar, which is essential for creating a tender and airy cupcake. It typically takes about 3-5 minutes to achieve the desired light and fluffy consistency. Make sure to scrape down the sides of the bowl occasionally to ensure that all the butter and sugar are evenly incorporated.
Step 3: Add eggs and vanilla.
Once the butter and sugar mixture is light and fluffy, add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter. Beating well after each addition is critical because it helps to emulsify the fat (butter) and liquid (eggs), which creates a stable batter that won’t separate during baking. Add the vanilla extract and beat until combined. Vanilla extract enhances the overall flavor of the cupcakes, adding a warm and aromatic note.
Step 4: Alternate adding dry ingredients and buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Add about one-third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until combined. Repeat this process, adding another third of the dry ingredients, followed by the remaining buttermilk. Finish by adding the last third of the dry ingredients and mixing until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in tough cupcakes. Overmixing can also cause the cupcakes to be dense and less tender. Mixing until just combined ensures that the cupcakes will be light and fluffy.
Step 5: Prepare for baking.
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with the cupcake batter. Using a two-thirds fill ensures the cupcakes rise properly without overflowing.
Step 6: Bake the cupcakes.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The baking time may vary depending on your oven, so it’s essential to check the cupcakes for doneness using a toothpick. If the toothpick comes out with wet batter on it, the cupcakes need more time in the oven. If the toothpick comes out clean or with just a few moist crumbs, the cupcakes are done.
Step 7: Cool the cupcakes.
Once the cupcakes are done baking, remove the muffin tin from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling the cupcakes in the tin for a few minutes prevents them from sticking to the liners. Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
Step 8: Prepare the filling.
While the cupcakes are cooling, prepare the jam filling. In a small saucepan, warm the raspberry or strawberry jam over low heat. If the jam is too thick, add a tablespoon or two of water to thin it out to a more drizzly consistency. Warmed jam will be easier to fill the cupcakes.
Step 9: Core the cupcakes.
Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a small portion from the center of each cupcake. Be careful not to core too deeply, as you want to leave enough cupcake intact to hold the filling.
Step 10: Fill the cupcakes.
Spoon or pipe the warmed jam into the cored centers of the cupcakes. Fill each cupcake generously but be careful not to overfill them so the jam doesn’t spill out.
Step 11: Prepare the frosting.
In a large mixing bowl, beat the softened unsalted butter until it is smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Once all the powdered sugar has been added, add the heavy cream or milk and vanilla extract. Beat on high speed until the frosting is light and fluffy. The amount of heavy cream or milk you need may vary depending on the consistency of the frosting. If the frosting is too thick, add a little more liquid; if it is too thin, add a little more powdered sugar.
Step 12: Frost the cupcakes.
Transfer the frosting to a piping bag fitted with a decorative tip (optional). Pipe the frosting onto the cooled and filled cupcakes. If you don’t have a piping bag, you can use a knife or spatula to spread the frosting evenly over the cupcakes.
Step 13: Decorate the cupcakes.
Drizzle red food gel over the frosted cupcakes to create the “blood drip” effect. Get creative with the placement of the drips to make each cupcake unique and spooky. Add candy vampire fangs or other Halloween-themed toppers to complete the vampire look. You can also sprinkle the cupcakes with Halloween sprinkles for an extra festive touch.
COOKING Rating:
Intermediate
Serving Suggestions:
Serve these Vampire Cupcakes at your next Halloween party or spooky gathering. They pair well with other Halloween treats, such as candy corn, caramel apples, and pumpkin pie. For a fun and festive presentation, arrange the cupcakes on a tiered dessert stand or a platter decorated with Halloween-themed decorations.
Tips:
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter, or the cupcakes will be tough.
- Use a good quality cocoa powder for a richer chocolate flavor.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
- For a deeper red color, use red food coloring in addition to the red food gel.
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
Calories: Approximately 350-400 per cupcake Protein: Approximately 3-4 grams per cupcake Sodium: Approximately 150-200 mg per cupcake
Conclusion
These Scary-Good Vampire Cupcakes are a show-stopping treat that is sure to impress your guests at your next Halloween party. With their moist chocolate cake, gooey jam filling, and creamy buttercream frosting, they are as delicious as they are spooky. So gather your ingredients, put on your favorite Halloween movie, and get ready to bake up some ghoulishly delightful cupcakes!
Questions and Answers about this recipe
Q1: Can I use a different flavor of jam for the filling?
A: Absolutely! While raspberry or strawberry jam are traditional choices for the “blood” filling, you can experiment with other flavors to suit your preferences. Cherry jam, blackberry jam, or even a mixed berry jam would all work well. Just make sure the color is a deep, rich red to maintain the spooky effect.
Q2: Can I make these cupcakes ahead of time?
A: Yes, you can definitely make these cupcakes ahead of time. The baked cupcakes can be stored in an airtight container at room temperature for up to 2 days. You can also freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to serve them, thaw the cupcakes at room temperature and then frost and decorate them as directed.
Q3: I don’t have vampire fangs. What else can I use for decoration?
A: If you don’t have candy vampire fangs, there are plenty of other Halloween-themed decorations you can use. Consider using candy eyeballs, gummy worms, spider rings, or even small plastic skulls. You can also get creative with the frosting and use different colors or techniques to create spooky designs. For example, you could use black frosting to make a spiderweb pattern on top of the cupcakes.
Q4: Can I make these cupcakes gluten-free?
A: Yes, you can easily make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cupcakes from being crumbly. Follow the rest of the recipe as directed, and you’ll have delicious gluten-free vampire cupcakes in no time.
Q5: My frosting is too thin. How can I thicken it?
A: If your frosting is too thin, there are a few things you can do to thicken it. First, try adding a little more powdered sugar, one tablespoon at a time, until the frosting reaches the desired consistency. Be sure to beat the frosting well after each addition to ensure that the powdered sugar is fully incorporated. If adding more powdered sugar doesn’t do the trick, you can also try chilling the frosting in the refrigerator for about 30 minutes. This will help the butter to firm up and make the frosting thicker.
