Vampire Cupcakes
Sink your fangs into these delightfully eerie Vampire Cupcakes, perfect for Halloween or any spooky celebration! These rich and moist chocolate cupcakes are filled with a sinister surprise—sweet yet tangy raspberry preserves that ooze like "blood" with every bite. Topped with a creamy, blood-red tinted cream cheese frosting, these cupcakes are as eerie as they are irresistible. Using simple pantry staples and just 20 minutes of prep time, this recipe is easy enough for novice bakers yet impressive enough to wow your guests. For an extra spooky touch, the raspberry preserves can be artfully streaked across the frosting to complete the vampiric effect. These ghoulishly delicious treats are the ultimate addition to your haunted dessert table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 eggs
- 0.75 cups whole milk
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.5 cups boiling water
- 0.5 cups raspberry preserves
- 0.5 cups unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- 3 drops red food coloring
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
Carefully stir in the boiling water. The batter will be thin, but this is normal for a moist cupcake.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are cool, use a small knife or a cupcake corer to cut out a small hole (about 1 inch deep) in the center of each cupcake.
Fill the holes with raspberry preserves. Replace the removed cupcake tops, trimming them if necessary to make them fit flush.
In a large bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, mixing until the frosting is light and fluffy.
Add a few drops of red food coloring to the frosting and mix until evenly distributed, creating a subtle blood-red tint.
Frost the cupcakes using a piping bag or a spatula, swirling the frosting on top.
For a spooky touch, use a toothpick to draw thin red lines of raspberry preserves on the frosting to mimic blood.
Serve and enjoy your Vampire Cupcakes!
Nutrition Facts
Calories |
6087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.7 g | 402% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 832.5 g | 303% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 605.6 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 763 mg | 59% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2777 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
