Halloween Vampire Bite Cupcakes
These Halloween Vampire Bite Cupcakes combine rich, moist chocolate cake with a tart raspberry “blood” filling and spooky fang decorations. Equal parts creepy and crave-worthy, they’re perfect for impressing guests of all ages at your Halloween party!
Equipment
- Saucepan
- Mixing bowls
- cupcake tin and liners
- Whisk
- knife or cupcake corer
- piping bag or zip-top bag (optional for fangs)
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 eggs, room temperature
- ½ cup vegetable oil
- ½ cup buttermilk (or milk + vinegar)
- 1 tsp vanilla extract
- ½ cup hot coffee or hot water
- 1½ cups raspberries (fresh or frozen)
- ¼ cup sugar (for filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- red food coloring (optional)
- 1 cup buttercream frosting (chocolate or vanilla)
- ¼ cup white chocolate chips or candy melts
- black food coloring or edible marker (for fangs detail)
- extra raspberry sauce (for blood drizzle)
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Stir until berries break down (5–7 mins). Mix cornstarch with water and stir in. Cook 2 mins more, remove from heat, and add food coloring if using. Cool completely.
- Preheat oven to 350°F. Line a muffin tin with cupcake liners. In one bowl, whisk dry ingredients. In another, mix eggs, oil, buttermilk, and vanilla. Combine wet into dry, then stir in hot coffee. Batter will be thin. Fill liners ⅔ full. Bake 18–22 minutes. Cool completely.
- Once cupcakes are cool, use a corer or knife to cut a cone from the center. Fill with raspberry mixture and replace the top “cap.”
- Frost cupcakes with buttercream. For fangs, melt white chocolate and pipe fang shapes onto parchment. Let harden. Add black food coloring or edible marker for details if desired.
- Place two fangs at the cupcake’s edge and drizzle raspberry sauce to mimic blood dripping from bite marks. Serve and enjoy!
Notes
You can bake and prep components a few days in advance and assemble the day of your event. Store leftover cupcakes in the fridge for up to 4 days. If the raspberry filling is too runny, add a bit more cornstarch slurry and simmer briefly. For outdoor parties, fondant fangs may hold up better than chocolate ones.
Nutrition
Calories: 270kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.5gCholesterol: 40mgSodium: 140mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 350IUVitamin C: 4mgCalcium: 60mgIron: 1.8mg
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