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Halloween Vampire Bite Cupcakes

Spook-tacular Halloween Vampire Bite Cupcakes to Delight You!

These Halloween Vampire Bite Cupcakes are a delightful treat filled with jam and topped with red frosting, perfect for any Halloween celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour can substitute with gluten-free flour
  • 1 cup Granulated Sugar can replace with brown sugar
  • 1/2 cup Unsweetened Cocoa Powder can use Dutch-processed cocoa
  • 1 tsp Baking Powder ensure it's fresh
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs can substitute with flax eggs for vegan option
  • 1/2 cup Vegetable Oil can replace with melted coconut oil
  • 1/2 cup Buttermilk can be homemade with milk and vinegar or lemon juice
  • 1 tsp Vanilla Extract
For the Filling
  • 1/2 cup Raspberry or Strawberry Jam alternative fruit jams can be used
For the Frosting
  • 1/2 cup Unsalted Butter can use margarine for dairy-free version
  • 2 cups Powdered Sugar
  • 1/4 cup Heavy Cream can be substituted with non-dairy cream
  • 1 tbsp Red Food Coloring not required if using beet juice

Equipment

  • Oven
  • mixing bowls
  • Measuring cup
  • Whisk
  • Cupcake Pan
  • Piping Bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pans with festive liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla until smooth.
  4. Gradually combine wet and dry ingredients, mixing until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18–20 minutes.
  6. Heat the jam in a small saucepan until slightly liquid, then remove from heat and let cool.
  7. Core the cooled cupcakes to create a well for the jam filling.
  8. Fill each well with the cooled jam, allowing it to spill over slightly.
  9. Beat softened butter, then add powdered sugar, cream, vanilla, and food coloring to make the frosting.
  10. Frost the cupcakes with the red frosting using a piping bag or spatula.
  11. Garnish with fresh raspberries on top of each frosted cupcake.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

Ensure to let cupcakes cool completely before frosting to avoid a gooey mess.

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