Description
Indulge in the spirit of Halloween with these Vampire Bite Halloween Cupcakes, a delightful and spooky treat that’s bound to amaze your guests. These rich red velvet cupcakes are filled with a creamy “blood” filling that spills out with every bite, creating an interactive dessert experience perfect for both kids and adults. The cupcakes are topped with a smooth skin-tone buttercream frosting, resembling delicate skin, and finished off with dramatic red syrup drips for an eerie effect. Not only are they visually striking, but they also boast an irresistible flavor that will keep everyone coming back for more. Create a captivating centerpiece for your Halloween festivities that combines fun, flavor, and creativity into one delicious package!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tbsp cocoa powder
- 1 tbsp red food coloring (gel-based for vibrant color)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/2 cup red velvet cake crumbs (from the cupcake centers)
- 1/3 cup sweetened condensed milk
- 1 tbsp unsalted butter, melted
- 1–2 tbsp red food coloring (for a vibrant, glossy red hue)
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tbsp milk or heavy cream
- A few drops of ivory or peach food coloring (adjust for a pale, skin-tone effect)
- 1 tsp vanilla extract
- Candy fangs or small drops of red vegan gelatin (for puncture marks)
- Red syrup or edible red gel (for 'blood' drips)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream together softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and red food coloring.
- In another bowl, whisk flour, cocoa powder, and salt. Gradually mix dry ingredients into the wet mixture, alternating with buttermilk. Stir in baking soda mixed with vinegar.
- Fill each muffin cup 2/3 full with batter and bake for 18-20 minutes. Let cool completely.
- Prepare the filling by mixing cake crumbs, sweetened condensed milk, melted butter, and red food coloring until smooth.
- Hollow out the center of cooled cupcakes using a cupcake corer or knife and fill generously with the creamy filling.
- For the frosting, beat softened butter until creamy and gradually add powdered sugar and milk until smooth; color it to your desired skin tone.
- Frost the filled cupcakes smoothly and decorate them with candy fangs or drops of red syrup to create 'blood' drips.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg