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Halloween Vampire Bite Cupcakes

Delightful Halloween Vampire Bite Cupcakes – Gluten & Dairy-Free

Treat yourself to Halloween Vampire Bite Cupcakes that are gluten-free and dairy-free, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 19 minutes
Cooling Time 2 hours
Total Time 2 hours 49 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Chocolate Chips Substitute with dairy-free chocolate chips if necessary.
  • 1/2 cup Unsalted Butter Use dairy-free butter for a dairy-free option.
  • 1/2 cup Milk Replace with almond or coconut milk for dairy-free.
  • 1 tbsp Instant Coffee Ensure it is finely ground.
  • 1 tsp Vanilla Extract A splash of almond extract could be a substitute.
  • 1 large Egg Consider using a flax egg as a substitute.
  • 1 cup Coconut Sugar Brown sugar can be used as a substitute.
  • 1 1/2 cups Gluten-Free All-Purpose Flour Ensure it includes xanthan gum.
  • 1/2 cup Unsweetened Cocoa Powder Different varieties can be mixed.
  • 1 tsp Baking Soda Ensure fresh for best results.
  • 1 tsp Baking Powder Ensure fresh for best results.
  • 1/2 tsp Salt Balances sweetness.
For the Strawberry Jam Filling
  • 2 cups Fresh or Frozen Strawberries Frozen can be used without thawing.
  • 2 tbsp Cornstarch Arrowroot starch may work as a substitute.
  • 1 tbsp Red Gel Food Coloring Omit for a natural look.
For the Buttercream Frosting
  • 2 cups Icing Sugar Avoid powdered sugar with cornstarch for pure icing sugar.
  • 1 pinch Salt Enhances sweetness.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowls
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. Melt chocolate chips, unsalted butter, and milk in a microwave-safe bowl, stirring until smooth.
  3. Whisk in instant coffee, vanilla extract, and the egg, then add coconut sugar and mix until combined.
  4. In a separate bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, and salt, then mix into the wet ingredients.
  5. Fill each cupcake liner about two-thirds full and bake for 15-19 minutes until a toothpick comes out clean.
  6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 2 hours.
  7. Cook strawberries in a saucepan, stir in cornstarch, and add food coloring to thicken the jam before chilling.
  8. Beat softened butter until creamy, then gradually add icing sugar and mix until fluffy.
  9. Create a cavity in each cooled cupcake and fill with the chilled strawberry jam.
  10. Pipe vanilla buttercream on top and drizzle leftover jam over for decoration.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Use room temperature ingredients for better mixing and a smoother batter. Store unfrosted cupcakes at room temperature for up to 24 hours.

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