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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes to Thrill Your Taste Buds

These Halloween Vampire Bite Cupcakes feature spooky charm, delicious jam filling, and creamy frosting, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour for gluten-free, use a gluten-free blend.
  • 1 cup Granulated sugar reduce if you prefer less sweetness.
  • 1/3 cup Unsweetened cocoa powder substitute with Dutch-processed cocoa for a bolder taste.
  • 1 tsp Baking powder make sure it’s fresh for best results.
  • 1 tsp Baking soda do not swap it with baking powder.
  • 1/2 tsp Salt essential for flavor development.
  • 2 large Large eggs for vegan options, use flax eggs.
  • 1/2 cup Vegetable oil melted coconut oil is a great alternative.
  • 1 cup Buttermilk mix milk with vinegar or lemon juice as a substitute.
  • 1 tsp Vanilla extract pure extract yields the best results.
For the Filling
  • 1/2 cup Raspberry or strawberry jam homemade jam elevates the flavor.
For the Frosting
  • 1/2 cup Unsalted butter ensure it’s softened for easy mixing.
  • 4 cups Powdered sugar add gradually to reach the desired consistency.
  • 1/4 cup Heavy cream use milk for a lighter texture if needed.
  • 1 tbsp Red food coloring adjust the quantity to get your preferred shade.
For the Garnish
  • 12 pieces Fresh raspberries (optional) substitute with seasonal fruits if preferred.

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • spatula
  • Piping Bag
  • Cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with festive paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the large eggs, vegetable oil, buttermilk, and vanilla extract until creamy.
  4. Gradually pour the wet ingredients into the dry mix, stirring gently until just combined. Avoid overmixing.
  5. Spoon the batter into the lined cupcake pan, filling each liner about two-thirds full and bake for 18-20 minutes.
  6. Heat the raspberry or strawberry jam in a small saucepan until slightly liquid; allow to cool slightly.
  7. Once cupcakes are cooled, core the centers of each cupcake to create a well for the jam filling.
  8. Fill each well generously with the cooled jam, allowing it to slightly overflow if desired.
  9. Beat the softened unsalted butter until creamy, then gradually add the powdered sugar, heavy cream, vanilla extract, and red food coloring until fluffy.
  10. Frost each filled cupcake with the vibrant red frosting, creating a fun swirl or an even layer.
  11. Top each frosted cupcake with a fresh raspberry as a garnish.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best results, avoid overmixing the batter and ensure cupcakes cool completely before filling.

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