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Halloween Vampire Bite Cupcakes

Spooktacular Halloween Vampire Bite Cupcakes for a Thrilling Treat

Delightful Halloween Vampire Bite Cupcakes featuring rich chocolate and a jam filling perfect for the spooky season.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Consider using a sugar alternative.
  • 1/2 cup Unsweetened Cocoa Powder Substitute with Dutch-processed cocoa for different flavor.
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Ensure it's fresh for best results.
  • 1/2 tsp Salt Balances sweetness.
  • 2 large Large Eggs Can substitute with flax eggs or applesauce for vegan option.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1/2 cup Buttermilk Use almond or soy milk with a splash of vinegar as non-dairy substitute.
  • 1 tsp Vanilla Extract
  • 1/2 cup Raspberry or Strawberry Jam Serves as the 'blood' filling.
For the Frosting
  • 1/2 cup Unsalted Butter (Softened)
  • 2 cups Powdered Sugar Add gradually to achieve desired sweetness.
  • 1/4 cup Heavy Cream Can replace with coconut cream for non-dairy option.
  • 1 tbsp Red Food Coloring Can substitute with beet juice for natural coloring.
For Garnish (Optional)
  • 12 pieces Fresh Raspberries Resembles vampire bites.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowls
  • Whisk
  • Piping Bag
  • Ice cream scoop
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the cupcake pan with liners.
  2. In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the eggs, vegetable oil, buttermilk, and vanilla until smooth.
  4. Combine wet and dry ingredients, stirring until just mixed; batter may have lumps.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
  6. While baking, heat the jam in a saucepan until liquid and let it cool slightly.
  7. Once cooled, core a cavity in each cupcake to hold the jam filling.
  8. Fill each cavity with jam, allowing it to overflow slightly.
  9. In a bowl, beat softened butter, then gradually add powdered sugar and heavy cream until fluffy.
  10. Mix in vanilla and red food coloring until smooth, then frost the cupcakes generously.
  11. Garnish with fresh raspberries on top of each cupcake.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For optimal results, use room temperature eggs and avoid overmixing the batter.

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