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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes for a Spooky Sweet Treat

These Halloween Vampire Bite Cupcakes are a spooky twist on a classic dessert, featuring rich chocolate and a tangy jam filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Can use gluten-free flour
  • 1 cup Granulated Sugar Coconut sugar can be used
  • 1/2 cup Unsweetened Cocoa Powder Dark cocoa powder enhances richness
  • 1 tsp Baking Powder Ensure it's fresh
  • 1 tsp Baking Soda Omit if using self-rising flour
  • 1/2 tsp Salt Use kosher salt for milder taste
  • 2 large Eggs Aquafaba can substitute for vegan
  • 1/2 cup Vegetable Oil Melted coconut oil can be used
  • 1 cup Buttermilk Substitute with milk + 1 tsp vinegar
  • 1 tsp Vanilla Extract Use pure for best flavor
For the Filling and Frosting
  • 1/2 cup Raspberry or Strawberry Jam Any fruit jam can be used
  • 1/2 cup Unsalted Butter Margarine for dairy-free option
  • 3 cups Powdered Sugar Substitute with powdered erythritol
  • 1/4 cup Heavy Cream Coconut cream for dairy-free
  • 1 tbsp Red Food Coloring Natural colorants for variety

Equipment

  • Cupcake pan
  • mixing bowls
  • Whisk
  • Cupcake corer
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk the dry ingredients together until fully combined.
  3. In a separate bowl, mix the wet ingredients until smooth and well-blended.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Fill cupcake liners about two-thirds full and bake for 18-20 minutes.
  6. Heat your jam in a saucepan until liquid, then let cool slightly.
  7. Core the cooled cupcakes to create a well for the jam filling.
  8. Fill each cupcake with jam, allowing it to soak slightly.
  9. Beat unsalted butter until creamy, then mix in powdered sugar, cream, vanilla, and coloring.
  10. Frost the top of each cupcake with the prepared frosting.
  11. Garnish each frosted cupcake with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients like butter and eggs are at room temperature for the best texture. Avoid overmixing the batter.

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