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Vampire Bite Halloween Cupcakes

Irresistibly Spooky Vampire Bite Halloween Cupcakes

These Vampire Bite Halloween Cupcakes are visually captivating with luscious red velvet cake and an oozy filling, perfect for any Halloween gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-purpose flour Can be replaced with gluten-free flour.
  • ½ cup Cocoa powder Use unsweetened.
  • ½ teaspoon Salt Standard table salt.
  • ½ cup Butter (softened) Coconut oil is a great dairy-free option.
  • 1 cup Sugar (granulated) Sweetens and helps with fluffiness.
  • 2 large Eggs Use room temperature eggs.
  • 1 teaspoon Vanilla extract Almond extract can be an alternative.
  • 1 tablespoon Red food coloring Consider natural alternatives like beet juice.
  • 1 cup Buttermilk DIY by mixing milk with vinegar.
  • 1 teaspoon Baking soda
  • 1 teaspoon Vinegar
Oozy Filling
  • 1 can Sweetened condensed milk Alternatives should mimic its thickness.
Buttercream Frosting
  • 4 cups Powdered sugar
  • ¼ cup Milk or cream Adjust based on your consistency preference.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • Cupcake corer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Mix in vanilla and red food coloring.
  4. Whisk together flour, cocoa, and salt in a separate bowl. Gradually add to wet ingredients, alternating with buttermilk.
  5. Gently stir in baking soda and vinegar until just combined.
  6. Spoon batter into muffin cups and bake for 18-20 minutes.
  7. Cool in the pan for about 5 minutes, then transfer to a wire rack.
  8. Prepare the oozy filling by mixing centers with sweetened condensed milk until smooth.
  9. Core the cooled cupcakes and fill them with the oozy filling.
  10. Beat butter for the frosting, then gradually add powdered sugar and enough milk for a spreadable consistency.
  11. Frost each cupcake and decorate with candy fangs or a drizzle of red syrup.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 40mgIron: 1.5mg

Notes

Use high-quality cupcake liners for a better presentation. Avoid overmixing to maintain a light texture. Chill before serving for better decoration set.

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