Description
These Vampire Bite Halloween Cupcakes are a spooky and delicious treat perfect for Halloween parties. Moist red velvet cupcakes filled with a creamy, blood-red cream cheese filling and topped with skin-tone frosting create an eerie skin effect. The final touch is the realistic vampire bite marks made with red gel icing, complete with dripping ‘blood’ for a chillingly fun presentation.
Ingredients
Units
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vinegar
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- Red food coloring (gel recommended)
Frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 3-4 tablespoons heavy cream
- Peach or ivory food coloring
Decoration
- Red gel icing or syrup (for vampire bite effect)
- Toothpick (for making puncture marks)
- Optional: candy vampire fangs or extra red gel drips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
- Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution and no lumps.
- Cream Butter and Sugar: Using a mixer, cream the butter and sugar until the mixture is pale and fluffy, which helps incorporate air into the batter for a lighter cupcake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to fully incorporate them.
- Combine Wet and Dry Ingredients: Alternate adding the sifted dry ingredients with the buttermilk to the batter, starting and ending with dry ingredients. Mix until just combined.
- Add Vinegar, Food Coloring, and Vanilla: Stir in vinegar, red food coloring, and vanilla extract to achieve the classic red velvet color and flavor.
- Fill and Bake: Fill each cupcake liner about 2/3 full with batter and bake for 18–20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool completely.
- Prepare Filling: Beat the cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. Tint the filling with red gel food coloring to mimic a ‘bloody’ look.
- Core Cupcakes and Fill: Using a small knife or cupcake corer, remove the center of each cooled cupcake and spoon the red cream cheese filling into the hollowed section.
- Make Frosting: Whip the butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add heavy cream to reach a smooth, spreadable consistency. Tint the frosting with peach or ivory food coloring to resemble skin tone.
- Frost Cupcakes: Frost the cupcakes smoothly with the skin-tone frosting to create a smooth surface that looks like skin.
- Create Vampire Bite Marks: Use a toothpick to poke two small holes close together on each cupcake to simulate puncture wounds. Apply red gel icing or syrup into the holes and allow it to drip slightly for a realistic vampire bite effect.
- Optional Decoration: For added scariness, add candy vampire fangs near the bite marks or extra drips of red gel ‘blood’ around the cupcakes.
Notes
- For best results, chill the cupcakes before filling to prevent the filling from making the cupcakes soggy.
- Using red gel icing creates the most realistic and vivid blood drips for the vampire bite effect.
- As a fruity alternative filling, you can substitute the cream cheese mixture with raspberry jam or strawberry coulis to maintain the red ‘bloody’ theme.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
