Bloody Vampire Bite Cupcakes (Print Version)

Decadent chocolate cupcakes with raspberry filling and vanilla frosting, ideal for Halloween parties.

# What You’ll Need:

→ Cupcake Base

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
11 - 1/2 cup hot water

→ Raspberry Filling

12 - 1 cup fresh or frozen raspberries
13 - 3 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ Vanilla Frosting

16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 2 tablespoons whole milk
19 - 1 teaspoon vanilla extract
20 - Pinch of salt

→ Decoration

21 - Edible fake blood or extra raspberry filling
22 - Red gel food coloring (optional)
23 - Small white chocolate fangs (optional)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly blended.
03 - In a large bowl, use an electric mixer to beat softened butter and granulated sugar together until the mixture is light and fluffy. Incorporate eggs one at a time, followed by vanilla extract.
04 - Add half of the dry mixture to the wet ingredients and mix until just combined. Add whole milk and mix again. Fold in remaining dry ingredients and stir in hot water until the batter is smooth.
05 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.
07 - In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Stir periodically until the raspberries break down. Add cornstarch mixture and cook for 1–2 minutes until thickened. Remove from heat and cool entirely.
08 - Using a sharp knife or cupcake corer, remove a small section from the center of each cooled cupcake. Fill each cavity with raspberry mixture.
09 - Beat softened butter in a clean bowl until creamy. Gradually add sifted powdered sugar, followed by whole milk, vanilla extract, and a pinch of salt. Continue beating on medium-high speed until light and fluffy.
10 - Apply frosting to the tops of cupcakes using a piping bag or spatula. Drizzle with edible fake blood or extra raspberry filling. For a dramatic effect, embellish with red gel food coloring and white chocolate fangs as desired.

# Additional Tips::

01 -
  • Extremely moist chocolate base and tangy raspberry filling for a vivid flavor contrast
  • Easy to customize with dramatic decorations and silly vampire fangs
  • Perfect single-serve Halloween treats for kids and grownups alike
  • Classic pantry ingredients with a few fresh and fun extras
02 -
  • Each cupcake is a vegetarian treat perfect for parties and sweet tooths
  • Recipe works well with frozen raspberries so you can bake it even when berries are out of season
  • Batter and filling are freezer-friendly for advance prep
03 -
  • For the smoothest frosting always sift powdered sugar and start with butter at soft room temperature
  • Make raspberry filling in advance and chill well before using so it holds its shape
  • If you want cupcakes to look bakery-perfect use a wide star tip for piping and chill cupcakes before adding decorations so everything stays in place

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