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Halloween Vampire Bite Cupcakes

Spooky Halloween Vampire Bite Cupcakes That Steal the Show

Delicious Halloween Vampire Bite Cupcakes with rich chocolate flavor and a burst of raspberry jam, perfect for your Halloween festivities.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour can substitute with cake flour for a lighter texture
  • 1 ¾ cups granulated sugar use coconut sugar for a caramel flavor if desired
  • ¾ cup unsweetened cocoa powder ensure it's unsweetened for the best results
  • 2 teaspoons baking powder do not substitute with baking soda without adjusting quantities
  • 1 teaspoon baking soda always check for freshness
  • ½ teaspoon salt can be omitted if watching sodium intake
  • 2 large eggs substitute each with 1/4 cup unsweetened applesauce for a vegan option
  • ¾ cup vegetable oil alternatives include melted coconut oil or unsweetened applesauce
  • 1 cup buttermilk substitute with milk mixed with 1 teaspoon vinegar
  • 2 teaspoons vanilla extract use pure vanilla for the richest taste
For the Filling
  • 1 cup raspberry or strawberry jam feel free to use any fruit jam you like
For the Frosting
  • 1 cup unsalted butter opt for a dairy-free butter alternative for a vegan frosting
  • 4 cups powdered sugar adjust as needed for desired texture
  • 2-3 tablespoons heavy cream substitute with milk for a less rich option
  • 1 teaspoon red food coloring gel coloring is preferable for better saturation

Equipment

  • Cupcake pan
  • mixing bowls
  • Stand Mixer
  • Cupcake liners

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract until fully blended.
  4. Slowly pour the wet ingredients into the dry mixture, gently stirring until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, checking for doneness.
  6. While the cupcakes cool, heat and slightly liquefy your choice of jam.
  7. Once cooled, core the centers of the cupcakes and fill with the jam.
  8. In a stand mixer, beat the unsalted butter until creamy, then gradually add powdered sugar.
  9. Add heavy cream, vanilla extract, and red food coloring, mixing until fluffy.
  10. Frost the tops of each cupcake with the red frosting.
  11. Garnish with fresh raspberries if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for optimal results. Check for doneness to avoid overbaking.

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