Vampire Bite Halloween Cupcakes: A Spooky Delight with a Deliciously Sinister Twist
Indulge your guests with these Vampire Bite Halloween Cupcakes, a spooky delight that combines rich red velvet cake with an oozy filling and creamy frosting. Perfect for Halloween festivities, these cupcakes feature a clever design that mimics bite marks, making them a standout treat at any gathering. The combination of flavors and striking visuals will thrill both kids and adults alike. Easy to prepare and fully customizable, you can create a hauntingly delicious dessert that fits your festive theme. Get ready to embrace the spooky spirit with this delightful recipe!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 heavy cream
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, cream together softened butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla extract and red food coloring.
- In another bowl, whisk together flour, cocoa powder, salt, and slowly combine with the wet ingredients, alternating with buttermilk.
- Stir in baking soda mixed with vinegar. Fill muffin tins 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Cool on wire racks.
- Prepare the filling by mixing cake crumbs, sweetened condensed milk, melted butter, and red food coloring until smooth.
- Hollow out the center of each cupcake and fill generously with the red velvet mixture.
- For the frosting, beat softened butter until creamy, gradually add powdered sugar and milk until smooth; adjust color as desired.
- Frost each cupcake and decorate with candy fangs and red syrup to mimic blood drips.
Nutrition
- Serving Size: 1 cupcake (90g)
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg