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Halloween Vampire Bite Cupcakes

Irresistibly Spooky Halloween Vampire Bite Cupcakes Recipe

Delightful Halloween Vampire Bite Cupcakes with a jam center and vibrant frosting. Perfect for spooky festivities!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Can replace with gluten-free flour blend
  • 1 cup Granulated Sugar No substitutions recommended
  • 1/2 cup Unsweetened Cocoa Powder Use high-quality cocoa for best results
  • 1 teaspoon Baking Powder Ensure it’s fresh for proper rise
  • 1/2 teaspoon Baking Soda Check expiration for effectiveness
  • 1/4 teaspoon Salt Enhances overall flavor
  • 2 large Large Eggs Can substitute with flax eggs for vegan
  • 1/2 cup Vegetable Oil Can use melted coconut oil
  • 1/2 cup Buttermilk Substitute with milk and vinegar if needed
  • 1 teaspoon Vanilla Extract Use pure extract for best taste
  • 1/2 cup Raspberry or Strawberry Jam Provides the “blood” filling
  • Optional Fresh Raspberries Garnish to resemble “vampire bites”
For the Frosting
  • 1/2 cup Unsalted Butter Can use dairy-free margarine for vegan
  • 2 cups Powdered Sugar Gradually add to avoid clumping
  • 1/4 cup Heavy Cream Coconut cream can be substituted
  • To taste Red Food Coloring Adjust to achieve desired shade

Equipment

  • cupcake pan
  • mixing bowls
  • whisk
  • Cupcake corer
  • Spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, oil, buttermilk, and vanilla until smooth.
  4. Combine the wet and dry ingredients, stirring gently until just combined.
  5. Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes.
  6. While baking, heat jam in a saucepan until liquid and set aside to cool.
  7. Core each cupcake to create wells for the jam filling.
  8. Fill each well with jam, allowing it to overflow slightly.
  9. Beat the butter until creamy, then add powdered sugar, heavy cream, vanilla, and food coloring to make frosting.
  10. Frost each cupcake and garnish with fresh raspberries if desired.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gCalcium: 2mgIron: 4mg

Notes

These cupcakes can be stored at room temperature for up to 2 days, in the fridge for up to a week, or frozen without frosting for up to 2 months.

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