Description
These Vampire Bite Halloween Cupcakes are a spooky yet delicious treat featuring deep red velvet cupcakes filled with a creamy, spilling red velvet filling. Topped with pale skin-tone buttercream and adorned with realistic vampire bite decorations, these cupcakes are perfect for a Halloween party or themed event.
Ingredients
Scale
Red Velvet Cupcakes
- 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 for vibrant color)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp white vinegar
- 1/4 tsp salt
Creamy Spilling Red Velvet Filling
- 1/2 cup red velvet cake crumbs (from the cupcake centers)
- 1/3 cup sweetened condensed milk
- 1 tbsp unsalted butter, melted
- 1-2 tbsp red food coloring (for a vibrant, glossy red hue)
Pale Skin-Tone Buttercream Frosting
- 1 cup 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 (adjust for a pale, skin-tone effect)
- 1 tsp vanilla extract
Vampire Bite Decoration
- Candy fangs or small dots of red gelatin (for puncture marks)
- Red syrup or edible red gel (for “blood” drips)
- Straws (not edible, for decoration)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring to achieve a deep, vibrant red hue. Tip: To ensure even color, mix the food coloring into the butter and sugar before adding the dry ingredients.
- Mix and Bake: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined. Stir in the baking soda and vinegar mixture, which will help the cupcakes rise beautifully. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, carefully remove the paper liners to expose the deep red sides of the cupcakes. Tip: Allowing the cupcakes to cool completely before decorating ensures a smooth frosting application.
- Prepare the Creamy Spilling Red Velvet Filling: In a small bowl, combine the red velvet cake crumbs with the sweetened condensed milk and melted butter. Stir until the mixture is smooth and slightly glossy. Add red food coloring to achieve an intense, vibrant red. The filling should be creamy but slightly runny, with a glossy finish that will spill out when the cupcake is cut or bitten into. Tip: Adjust the consistency of the filling by adding more sweetened condensed milk if it’s too thick.
- Hollow Out the Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each hole with the creamy red velvet filling, ensuring it reaches the top of the cavity. Tip: Be gentle when removing the centers to avoid cracking the cupcakes.
- Make the Skin-Tone Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and 2 tablespoons of milk or cream. Beat until the frosting is smooth and fluffy. Add a few drops of ivory or peach food coloring to achieve a pale, skin-tone color. The frosting should be smooth and even, like flawless skin. Tip: If the frosting is too stiff, add more milk or cream until it reaches a spreadable consistency.
- Frost the Cupcakes: Using an offset spatula or a piping bag, frost each cupcake with the pale buttercream. The surface should be smooth and even, resembling delicate skin. Tip: For an ultra-smooth finish, chill the frosted cupcakes for a few minutes before adding the vampire bite details.
- Create the Vampire Bite Decoration: Use candy fangs or small drops of red gelatin to create two close-set puncture marks on the surface of each cupcake. Drizzle red syrup or edible gel from the puncture marks, allowing it to drip down the sides of the cupcakes. Use red straws if you want. Add a few extra drips of red gel around the base of the cupcakes on the serving platter to enhance the vampire theme. Tip: Experiment with the placement of the “blood” drips for a more realistic effect.
- Final Touches: Arrange the decorated cupcakes on a dark serving platter, surrounded by additional red syrup drips for an extra spooky effect. The combination of the pale frosting, deep red velvet filling, and blood-like drips creates an irresistible and terrifyingly delicious treat. Tip: For added drama, serve the cupcakes on a black or red platter with spooky decorations like plastic bats or candles.
Notes
- For vibrant red cupcakes, use gel-based red food coloring.
- Allow cupcakes to cool completely before frosting for best texture.
- Adjust filling consistency with sweetened condensed milk for spill effect.
- Be gentle when coring cupcakes to prevent cracking.
- Use ivory or peach food coloring sparingly to achieve realistic skin tone frosting.
- Chill frosted cupcakes for a smoother finish before adding decorations.
- Use edible gel or red syrup for realistic “blood” drips.
- Serve on dark platters with spooky decorations for added effect.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
