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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes That Ooze Spooky Deliciousness

These Halloween Vampire Bite Cupcakes are a spooky twist on traditional desserts, featuring dark chocolate with a strawberry jam filling that oozes deliciousness.
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Prep Time 30 minutes
Cook Time 19 minutes
Cooling Time 2 hours
Total Time 2 hours 49 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Chocolate Chips Opt for dairy-free chips if necessary.
  • 1/2 cup Unsalted Butter Can be replaced with dairy-free butter for a vegan option.
  • 1/2 cup Milk Use almond or any plant-based milk for a dairy-free version.
  • 1 tbsp Instant Coffee Omit if you prefer a coffee-free cake.
  • 1 tsp Vanilla Extract
  • 2 large Egg Try a flax egg for a vegan option.
  • 1/2 cup Coconut Sugar/Brown Sugar Can be mixed for complexity.
  • 1 cup Gluten-Free All-Purpose Flour Ensure it has xanthan gum for proper texture.
  • 1/3 cup Cocoa Powder Blending dutch-processed with black cocoa enhances taste.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
For the Jam Filling
  • 2 cups Strawberries Fresh is best; frozen works in a pinch.
  • 1 tbsp Cornstarch Thickens the jam to the desired consistency.
  • 1 drop Red Gel Food Coloring Optional for a spooky appearance.
For the Buttercream
  • 2 cups Icing Sugar Adjust quantity for desired sweetness.
  • 1/4 tsp Salt Balances the sweetness beautifully.
  • 1 tbsp Extra Milk Helps achieve the ideal smooth consistency.

Equipment

  • Cupcake Pan
  • Microwave-safe bowl
  • stand mixer
  • Saucepan
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful paper liners.
  2. Melt chocolate chips, unsalted butter, and milk in the microwave in 30-second intervals until smooth. Allow to cool.
  3. Whisk in instant coffee, vanilla extract, egg, and sugars into the cooled chocolate mixture until combined.
  4. Sift together gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix into wet mixture.
  5. Fill each cupcake liner halfway with the batter and bake for 15 to 19 minutes. Test doneness with a toothpick.
  6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 1 to 2 hours).
  7. Prepare the strawberry jam by cooking strawberries with water for 5–7 minutes, then add cornstarch to thicken.
  8. Beat unsalted butter until fluffy, then gradually mix in icing sugar and milk until smooth.
  9. Core each cooled cupcake and fill with the prepared strawberry jam.
  10. Decorate each cupcake with buttercream, creating fang marks and filling with more jam for effect.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 125mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Avoid overbaking and ensure proper cooling before decorating to maintain buttercream texture. Use a piping bag for easier filling and decorating.

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