Halloween Vampire Bite Cupcakes are a spooky and delicious treat perfect for your October celebrations. These chocolate cupcakes filled with blood-red jam and topped with creamy frosting are sure to impress and delight guests.

The image shows several red velvet cupcakes on a round white plate placed on a white marbled surface. Each cupcake has a smooth, light beige frosting dome on top with a glossy red sauce drizzle. The cupcake in the center is bitten, revealing three layers: a moist deep red cake base, a middle dark red gooey filling, and the creamy beige frosting on top. Some cream-colored nuts or seeds are scattered on top of the frosting. In the foreground, two white dishes hold pieces of cupcake with red sauce dripping onto the marbled surface, and a woman's hand holds a fork near one dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup raspberry or strawberry jam (for the filling)
Optional: Fresh raspberries for garnish
1 cup unsalted butter, softened (for the frosting)
4 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Red food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, beat the eggs, then add the vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
Step 5: Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While cupcakes bake, warm the jam gently until it becomes liquid, then allow it to cool slightly.
Step 7: Once the cupcakes have cooled, carefully remove a small cone-shaped core from the center of each cupcake using a knife or a cupcake corer.
Step 8: Spoon the cooled jam into each cupcake well, filling it generously to create the “vampire bite” effect.
Step 9: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in the heavy cream, vanilla extract, and enough red food coloring to achieve a bold color.
Step 10: Pipe or spread the red-tinted frosting over the top of each cupcake to finish.
Step 11: Garnish with fresh raspberries if desired, adding a final touch of spooky elegance.

Tips & Variations

For a smoother jam filling, strain the seeds out before heating if you prefer a less textured bite.
Use fresh or frozen raspberries for garnish to enhance the berry flavor and add a dramatic look.
Substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar if needed.
Add a pinch of cayenne pepper to the dry ingredients for a subtle spicy kick.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days, bringing them to room temperature before serving. Avoid freezing if possible, as the jam filling may alter texture upon thawing.

How to Serve

The image shows a red velvet cupcake with three visible layers. The bottom layer is dark red, moist cake visible from the cupcake liner beneath. The middle layer is a thick layer of creamy white frosting with a smooth texture on top of the cake. The top layer is a bright red glossy syrup that drips over the frosting onto the cupcake and plate. One cupcake is cut in half, showing the deep red interior and syrup inside it, pooling slightly on the white cupcake liner. Behind it, two whole cupcakes with the same layers are placed on a dark blue plate. A glass with dark red liquid is in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and frost the cupcakes a day in advance. For best results, add the jam filling shortly before serving to keep it fresh.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a buttermilk substitute.