Go Back

Halloween Vampire Bite Cupcakes

These Halloween Vampire Bite Cupcakes are spooky, fun, and irresistibly delicious! Moist chocolate cupcakes are filled with a “bloody” raspberry jam center, topped with silky buttercream, and finished with realistic vampire bite marks. Perfect for Halloween parties, kids’ gatherings, or themed dessert tables — these cupcakes are scary-good and easy to make!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 420 kcal

Ingredients
  

For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/3 cup whole milk

For the Filling:

  • 3/4 cup raspberry or cherry jam seedless preferred
  • For the Frosting Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 cups unsalted butter softened and cubed
  • 1 tsp vanilla extract
  • Pinch of salt

For Decoration:

  • 1/4 cup raspberry jam or red piping gel for drips
  • White chocolate or fondant for vampire fangs
  • Red gel food coloring optional

Instructions
 

Step 1: Prepare and Preheat

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

  • In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  • Beat softened butter and sugar together until pale and fluffy (3–4 minutes). Add eggs one at a time, then stir in vanilla extract.

Step 4: Combine Wet and Dry

  • Alternate adding dry ingredients with sour cream and milk, mixing until just combined. Avoid overmixing.

Step 5: Bake

  • Divide batter evenly among cupcake liners (about 3/4 full). Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely before filling.

Step 6: Prepare the Filling

  • Warm jam slightly to loosen. Using a piping bag fitted with a small round tip, inject jam into the center of each cupcake (about 1–2 tsp).

Step 7: Make the Buttercream

  • Whisk egg whites and sugar over a simmering pot (double boiler) until sugar dissolves and mixture reaches 160°F (71°C). Whip until stiff peaks form, then beat in softened butter gradually. Add vanilla and salt, beating until smooth.

Step 8: Frost and Decorate

  • Pipe buttercream onto cupcakes. Use a toothpick to create two small “fang” punctures in each cupcake. Add a small drop of red jam or gel to each puncture and let it drip naturally for the vampire bite effect. Press in tiny white chocolate or fondant fangs if desired.

Notes

  • Ensure cupcakes are completely cool before filling and frosting.
  • For a glossy “blood,” mix 1–2 tsp corn syrup into the jam.
  • Store frosted cupcakes in an airtight container for up to 3 days (refrigerated).
  • Freeze unfrosted cupcakes for up to 1 month.
  • Variations: Try red velvet cupcakes with cream cheese frosting or vanilla cupcakes with strawberry filling for a lighter version.