Description
Indulge in the spooky spirit of Halloween with these Vampire Bite Halloween Cupcakes, a delightful treat that combines rich flavors with a visually striking presentation. Each cupcake features a moist chocolate base filled with a creamy red velvet center that oozes out when bitten into, giving it that signature ‘vampire bite’ effect. Topped with a smooth skin-tone buttercream frosting and adorned with candy fangs and red syrup ‘blood,’ these cupcakes are perfect for any festive gathering. Easy to make and endlessly customizable, they’re sure to be a hit among kids and adults alike.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tbsp cocoa powder
- 1 tbsp red food coloring (gel-based for vibrant color)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/2 cup red velvet cake crumbs (from the cupcake centers)
- 1/3 cup sweetened condensed milk
- 1 tbsp unsalted butter, melted
- 1–2 tbsp red food coloring (for a vibrant, glossy red hue)
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tbsp milk or non-dairy alternative
- A few drops of ivory or peach food coloring (adjust for a pale, skin-tone effect)
- 1 tsp vanilla extract
- Candy fangs or small dots of red plant-based gelling agent (for puncture marks)
- Red syrup or edible red gel (for 'blood' drips)
- Straws (not edible)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring to achieve a deep, vibrant red hue.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until just combined. Stir in the baking soda and vinegar mixture. Spoon batter into muffin tin cups about 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool in pan for 5 minutes before transferring to wire rack to cool completely.
- In a small bowl, mix red velvet cake crumbs with sweetened condensed milk and melted butter until smooth and glossy, adjusting red food coloring as needed.
- Once cooled, hollow out cupcake centers and fill each hole with creamy filling.
- Beat softened butter in a large bowl until creamy, then gradually add powdered sugar one cup at a time. Add vanilla extract and milk or alternative; beat until smooth. Adjust color for desired skin-tone effect.
- Frost each cupcake smoothly. Chill briefly before decorating.
- Decorate with candy fangs and drizzle red syrup to create 'blood' effect.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg