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Halloween Vampire Bite Cupcakes

Soft, moist chocolate cupcakes topped with fluffy white frosting and dramatic red jelly 'blood' for a spooky Halloween treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour I love using King Arthur Flour for consistency.
  • 1 cup granulated sugar Works perfectly for sweetness.
  • 1/2 cup unsweetened cocoa powder A good quality cocoa, like Ghirardelli, offers rich flavor.
  • 1/2 cup butter, softened Make sure your butter is at room temperature for easy mixing.
  • 2 large eggs Fresh eggs yield a better rise.
  • 1/2 cup milk Whole milk is best for a moist texture.
  • 1 tsp vanilla extract Use pure vanilla extract for depth of flavor.
  • 1 tsp baking powder Ensure it's fresh for good lift.
  • 1/2 tsp salt Balances the sweetness.
For Topping
  • Red jelly or jam I recommend raspberry or cherry for vibrant color!
  • White frosting You can use homemade or your favorite store-bought option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry mixture. Mix until smooth, avoiding over-mixing.
  4. Pour the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Place the tray in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Decorating
  1. Frost the top of each cooled cupcake with white frosting.
  2. Use red jelly or jam to create bite marks.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to a month.