Red Velvet Vampire Cupcakes
Spooky, rich, and perfectly dramatic, these vampire cupcakes are filled with raspberry “blood” and topped with creamy frosting for the ultimate Halloween surprise.
Equipment
- Muffin tin
- - Piping bag
- - Plastic straw
- Mixing bowls
Ingredients
- #### For the Cupcakes
- - 1¾ cups cake flour
- - 1 cup granulated sugar
- - ¼ cup Dutch-process cocoa powder
- - ¾ tsp baking soda
- - ½ tsp salt
- - ½ cup buttermilk
- - ½ cup vegetable oil
- - ½ cup sour cream
- - 1 tbsp red food coloring
- - 2 tsp apple cider vinegar
- - 1 tsp vanilla extract
- - 1 egg
- #### For the Filling
- - 3 oz semisweet chocolate
- - 1 tsp coconut oil
- - 1 cup raspberry jam
- - 1 drop red food coloring
- - 1 tbsp water
- #### For the Frosting
- - 8 oz cream cheese room temperature
- - 6 tbsp unsalted butter room temperature
- - 1 cup confectioners' sugar
- - ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin.
- Whisk dry ingredients in one bowl. Mix wet ingredients in another. Combine and mix until smooth.
- Divide batter into liners. Bake 16–18 minutes. Cool completely.
- Melt chocolate and coconut oil until smooth.
- Core cupcakes and brush holes with chocolate. Freeze 15 min.
- Mix jam, red food coloring, and water. Fill cupcake holes with jam.
- Beat cream cheese until fluffy. Add butter, sugar, vanilla. Pipe onto cupcakes.
- Use a straw to poke two “vampire bite” holes. Fill with extra jam.
Notes
- Store in fridge up to 3 days.
- Let come to room temp before serving.
- Optional: add chocolate chips to batter for more richness.
- Let come to room temp before serving.
- Optional: add chocolate chips to batter for more richness.