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These decadent vampire cupcakes are everything I love about Halloween baking. Moist chocolate cake, a surprise center of “bloody” strawberry jelly, and a fluffy marshmallow frosting make each bite both spooky and delicious. They look intricate but are very approachable and so much fun to decorate with kids or friends. The addition of a touch of espresso really deepens the chocolate flavor while the playful look is sure to make any party table pop.
When I first tried these at a costume party they disappeared in minutes. Now they are a tradition and my little nephew insists on helping add each jelly fang. It is always a kitchen memory worth making.
Ingredients
- Instant espresso powder: gives extra chocolate depth nonnegotiable for the best chocolate crumb look for a fine mild roast
- All-purpose flour: ensures the cakes hold together but still stay tender always sift to avoid lumps
- Unsweetened cocoa powder: use a high quality pure cocoa for vibrant flavor Dutch process is extra rich if you have it
- Baking powder and baking soda: help the cakes dome and stay fluffy always check expiration dates
- Kosher salt: balances sweetness and brings out flavor flakes are ideal for even seasoning
- Large egg: binds everything and creates structure room temperature eggs blend easiest
- Whole milk: creates a nice moist tender crumb whole milk works so much better than skim
- Vegetable oil: keeps cupcakes soft even after chilling use a neutral oil like canola or sunflower
- Pure vanilla extract: adds warmth real extract makes a difference
- Granulated sugar: for sweetness even crumb choose fine grains to help dissolve smoothly
- Strawberry jelly: the ‘blood’ center for fun Halloween impact look for a jammy consistency with real fruit
- Red gel food coloring: makes the jelly pop a gel is more intense than liquid and will not thin the mixture
- Unsalted butter: for the frosting gives creaminess and control over salt level
- Marshmallow Fluff: the secret to light fluffy frosting stir the jar well before adding
- Confectioners sugar: adds body to the frosting always sift for smoothness
- Crushed chocolate graham crackers or chocolate wafer cookies: for Dracula’s widow’s peak use the darkest you can find and crush fresh for best texture
Step-by-Step Instructions
- Prep the Oven and Espresso:
- Arrange a rack in the center of your oven and preheat to three hundred fifty degrees. Line a standard twelve cup muffin tin with cupcake liners. In a small bowl stir the espresso powder into a half cup of hot water and let it cool.
- Mix the Dry Ingredients:
- Sift the flour cocoa powder baking powder baking soda and salt into a large bowl to evenly blend and aerate for lightness.
- Beat the Wet Ingredients:
- In the bowl of a stand mixer beat the egg milk oil and vanilla on medium speed until just blended. Add the sugar and cooled espresso mixture and mix until smooth.
- Combine and Mix the Batter:
- Add the dry ingredients to the wet mixture and beat on low speed. Scrape down the bowl and mix until the batter is glossy and fully combined. It will look thin and runny—that is perfect.
- Fill and Bake:
- Spoon the batter into the lined muffin cups filling each about two thirds full. I always use a standard cookie scoop for even results. Bake for eighteen to twenty minutes rotating the tin halfway through. The cupcakes are done when a toothpick inserted comes out clean. Move to a wire rack and cool completely.
- Prepare the Bloody Filling:
- Once cool use a melon baller or small spoon to scoop a shallow round from the top center of each cupcake. In a small bowl whisk the strawberry jelly with a drop or two of red gel food coloring for a bloody hue. Spoon about one teaspoon of jelly into each cupcake hole. Reserve the rest for decorating.
- Make the Marshmallow Frosting:
- Beat the softened butter in a stand mixer on medium high until smooth. Add the Marshmallow Fluff and mix on low. Sift in the confectioners sugar half a cup at a time beating well after each addition. Scrape the bowl and keep beating until fluffy one to two minutes. Add vanilla and salt and beat to combine.
- Frost the Cupcakes and Chill:
- Dollop a bit of frosting over each cupcake’s jelly center and spread just to cover. Chill the cupcakes for about twenty minutes until the frosting is set.
- Decorate with Dracula’s Hairline:
- Cut a heart shaped stencil from parchment. Frost each cupcake smoothly with the rest of the frosting. Place the parchment stencil gently on top and roll just the upper part of the cupcake in crushed cookie crumbs to make the widow’s peak. Remove the parchment carefully.
- Add Fangs and Finishing Touches:
- With a toothpick or tiny spoon drip two little fangs of reserved jelly down the front of each cupcake. Get creative shaping the faces and lines.
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I adore using a dark rich Dutch cocoa in this recipe. I made these once with my niece while we watched old monster movies and now it is a yearly tradition. Her favorite part is licking all the leftover red jelly from the spoon.
Storage Tips
Store the decorated cupcakes in an airtight container in the fridge. They will keep fresh and moist for up to three days. Bring to room temperature before serving for best flavor. If making ahead hold off on adding the jelly fangs until just before serving for the cleanest look.
Ingredient Substitutions
No espresso powder You can leave it out but the chocolate flavor will be milder. Substitute raspberry jelly for a twist or use cherry for an extra “bloody” effect. If you prefer a buttercream frosting swap the marshmallow for your favorite version by adding more softened butter and a little cream.
Serving Suggestions
Vampire cupcakes truly shine on a party spread. Serve them with cups of hot chocolate or mulled cider for a cozy Halloween treat. For a bigger theme fill a table with other spooky treats like candied apples and popcorn balls. Kids love pairing these cupcakes with gummy “eyeball” candies for extra fun.
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A Bite of Halloween History
The vampire myth has inspired countless Halloween traditions. Dracula’s widow’s peak and bloody fangs have become a classic motif for autumn baking. These cupcakes combine childhood craft memories with classic flavors for a festive tribute that is both playful and delicious.
Common Recipe Questions
- → How do you achieve the 'bloody' center in these cupcakes?
The center is created by filling each cupcake with a strawberry jelly mixture that's tinted with red food coloring, adding a dramatic effect when the cupcake is bitten into.
- → What gives the cupcakes their rich chocolate flavor?
A combination of cocoa powder, a touch of instant espresso powder, and granulated sugar deepens the chocolate notes in the batter.
- → How is the marshmallow frosting made?
The frosting blends softened butter with Marshmallow Fluff, confectioners' sugar, vanilla, and salt, resulting in a smooth, fluffy texture perfect for decorating.
- → What is used to create Dracula's hairline on top?
Chocolate cookie crumbs are pressed into a frosted cupcake using a parchment paper stencil to mimic the widow's peak of Dracula’s hair.
- → Are these cupcakes suitable for making with kids?
Yes, decorating these cupcakes is an engaging and fun process for children, especially creating the jelly 'fangs' and applying the chocolate crumbs.
- → Can you prepare any components in advance?
The cupcakes and jelly filling can be made a day ahead and stored. Assemble and decorate just before your event for the best presentation.