Description

Vampire Bite Halloween Cupcakes are the ultimate spooky treat that will elevate your Halloween festivities. With their rich chocolate and vibrant red velvet flavors, these cupcakes not only taste divine but also create a striking visual impact that is perfect for any celebration. Each cupcake features a creamy red filling, crowned with a pale skin-tone buttercream frosting, and finished off with playful decorations like candy fangs and dripping red syrup for an eerie effect. Whether you’re hosting a Halloween party or looking for a fun baking project to enjoy with the kids, these delightful treats are sure to impress both young and old alike!

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
2 tbsp cocoa powder
1 tbsp red food coloring (gel-based)
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp white vinegar
1/4 tsp salt
1/2 cup red velvet cake crumbs (from cupcake centers)
1/3 cup sweetened condensed milk
1 tbsp unsalted butter, melted
1 tbsp unsalted butter, softened
3–4 cups powdered sugar, sifted
2–3 tbsp milk or heavy cream
A few drops of ivory or peach food coloring
Candy fangs or small dots of red gelatin
Red syrup or edible red gel
Straws

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and red food coloring.
In another bowl, whisk together flour, cocoa powder, and salt. Gradually add to wet ingredients alternating with buttermilk until just combined. Fold in baking soda mixed with vinegar.
Fill muffin tins two-thirds full and bake for 18–20 minutes until a toothpick comes out clean. Cool completely on a wire rack.
Prepare the filling by mixing red velvet cake crumbs with sweetened condensed milk and melted butter until smooth.
Hollow out cooled cupcakes and fill them generously with the creamy mixture.
For frosting, beat softened butter until creamy; gradually add powdered sugar, vanilla extract, and milk until fluffy. Tint with ivory or peach food coloring.
Frost cupcakes smoothly and decorate with candy fangs and red syrup drips.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 320
Sugar: 24g
Sodium: 130mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg