Description
These Halloween Vampire Bite Cupcakes are spooky, rich, and filled with sweet strawberry ‘blood’. Perfect for parties or Halloween night fun!
Ingredients
¼ cup chocolate chips
½ cup unsalted butter (or dairy-free alternative)
½ cup milk (or dairy-free alternative)
1 tablespoon finely ground instant coffee
½ teaspoon vanilla extract
1 large egg
1 cup coconut sugar or brown sugar
1 cup gluten-free all-purpose flour with xanthan gum
½ cup unsweetened cocoa powder (half Dutch-processed, half black cocoa preferred)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups fresh or frozen strawberries
2 teaspoons cornstarch
Dash of red gel food colouring
1 cup unsalted butter, softened (or dairy-free alternative)
½ teaspoon vanilla extract
2½ cups icing sugar
2 teaspoons milk (or dairy-free alternative)
Pinch of salt
Instructions
1. Preheat oven to 350°F and line a cupcake tray.
2. Melt chocolate chips, butter, and milk in the microwave in short bursts, stirring between each.
3. Stir in instant coffee until dissolved, then whisk in vanilla, egg, and sugar.
4. Combine dry ingredients in the same bowl and whisk everything until smooth.
5. Fill liners halfway and bake for 15–19 minutes until a toothpick comes out clean.
6. Cool completely for at least 2 hours.
7. To make jam, cook strawberries with a splash of water over medium-high heat, breaking them down for 5–7 minutes.
8. Reduce heat and simmer for about 13 minutes, stirring frequently.
9. Mix cornstarch with a few drops of water and stir into the jam until thickened.
10. Add red food coloring, then chill for at least 2 hours.
11. Beat butter for several minutes until light and creamy.
12. Gradually mix in icing sugar on low, then beat on medium-high until fluffy.
13. Add vanilla, salt, and milk. Stir manually to release air bubbles.
14. Use a piping tip to core the cupcakes and fill centers with jam.
15. Pipe buttercream on top to cover the holes.
16. Poke two small holes in the frosting using a straw and drip jam to resemble vampire bites.
Notes
You may use dairy or non-dairy milk and butter based on dietary needs.
Jam, buttercream, and cupcakes can be prepared a day in advance and stored separately.
Leftover cupcakes should be stored in the fridge for up to 3 days and brought to room temperature before serving.
Cupcakes can be frozen for up to 2 months and thawed at room temperature overnight.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 485
- Sugar: 49
- Sodium: 157
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 8.9
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 2.6
- Protein: 2.7
- Cholesterol: 82