Halloween Vampire Bite Cupcakes (Printer-Friendly Version)

Chocolate cupcakes with a hidden red filling and eerie decorations sure to thrill at any Halloween gathering.

# Required Ingredients:

→ Cupcakes

01 - 190 g all-purpose flour
02 - 50 g unsweetened cocoa powder
03 - 1.5 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon salt
06 - 150 g granulated sugar
07 - 100 g brown sugar, packed
08 - 115 g unsalted butter, softened
09 - 2 large eggs, at room temperature
10 - 1 teaspoon vanilla extract
11 - 240 ml buttermilk

→ Gory Surprise Filling

12 - 250 g seedless raspberry jam or strawberry jam
13 - 2–3 tablespoons red gel food coloring
14 - 1 tablespoon cornstarch (optional)

→ Vanilla Buttercream Frosting

15 - 230 g unsalted butter, softened
16 - 500 g powdered sugar
17 - 2 teaspoons vanilla extract
18 - 2–3 tablespoons heavy cream or milk

→ Decoration

19 - Red gel food coloring or edible blood gel
20 - Black cupcake liners
21 - Edible vampire fangs (optional)

# Step-by-Step Instructions:

01 - Preheat the oven to 175°C. Line a 12-cup muffin tin with black cupcake liners.
02 - Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine.
03 - In a separate large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is smooth.
05 - Gradually add dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined, without overmixing.
06 - Fill liners two-thirds full with batter. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes on a wire rack completely.
07 - Heat raspberry jam and red gel food coloring in a saucepan over low heat, stirring until smooth and vivid. For thicker consistency, dissolve cornstarch in 1 tablespoon water and stir into the mixture. Allow to cool.
08 - Once cupcakes are cool, use a corer or small spoon to remove the centers. Fill a piping bag with the jam filling and pipe into the cavity of each cupcake. Replace the removed cake tops to conceal.
09 - Beat softened butter until creamy. Gradually incorporate powdered sugar at low speed, then add vanilla extract and 2–3 tablespoons heavy cream or milk. Mix until the frosting is smooth and fluffy.
10 - Pipe buttercream onto cupcakes using a piping bag and preferred tip. Drizzle or splatter red gel food coloring over the frosting to mimic dripping blood. Garnish with edible vampire fangs if desired.

# Handy Cooking Tips:

01 - Gel food coloring yields a more vibrant, blood-like effect than liquid coloring.
02 - Raspberry jam can be replaced with cherry preserves or flavored with cherry liqueur for variation.
03 - Store finished cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
04 - For best texture, bake cupcakes in advance and frost shortly before serving.
05 - Enhance presentation with black or red serving platters and themed Halloween decorations.

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