Vampire Bite Cupcakes I’m making these for the 3rd time this week

Ever wondered how to make Halloween treats that are both spooky and irresistibly delicious? Vampire Bite Cupcakes will satisfy your craving for something festive with a fun, creepy twist. I’m making these for the 3rd time this week because they perfectly blend dramatic looks with mouthwatering flavor.

These Vampire Bite Cupcakes are a sweet surprise with a juicy red center that bursts like a vampire bite. The soft chocolate cupcake, creamy frosting, and a pop of red filling make every bite a delight – perfect for parties or just because you want to impress your friends and family with a seasonal treat.

Why I Can’t Stop Making These Cookies

• Quick win: Ready from start to finish in under an hour, including baking and decorating.
• Flavor twist: The rich chocolate pairs perfectly with a tart, fruity red filling that mimics the appearance of vampire bite marks.
• Pantry-friendly: Uses simple ingredients you likely already have on hand.
• Kid-friendly: Easy to decorate together for a fun activity that excites little bakers.
• Seasonal appeal: Perfect for Halloween and fall celebrations with its spooky, blood-red center.

What Type of Chocolate Should I Use?

For the best Vampire Bite Cupcakes, choose a good quality semi-sweet or bittersweet chocolate. Fresh chocolate gives a richer flavor and melts nicely into the batter. If using chips, choose premium brands that retain their shape but still melt during baking.

If you want to try cocoa powder instead, use unsweetened Dutch-process cocoa for a deep, less acidic chocolate taste. Avoid frozen chocolate, as it doesn’t melt evenly; instead, thaw it fully and pat dry if it’s coated. Dried chocolate chunks also work but be mindful of their texture they’re best folded in last so they don’t break up too much.

Options for Ingredient Alternatives

• Butter can be swapped with melted coconut oil (chill dough 30 minutes before baking to avoid spreading).
• Use dark chocolate instead of semi-sweet for a more intense flavor.
• Milk alternatives, such as almond, oat, or soy milk, work well as a substitute for regular milk.
• Vanilla extract can be replaced with almond or peppermint extract for a different twist.
• Swap fresh fruit fillings for dried cherries or raspberry preserves in the center if fresh fruit isn’t available.

The Biggest Challenges While Baking

• Folding delicate ingredients like chocolate chips or fruit into the batter last, gently, to avoid uneven distribution.
• Using butter that’s too cold makes mixing tough; softened but cool butter is ideal.
• Avoid overmixing the batter to prevent dense cupcakes; mix just until the ingredients are combined.
• If the batter seems dry, add 1 tablespoon of milk at a time until you reach the desired consistency.
• Chilling the batter for 30 minutes can help reduce spreading and deepen flavors.

Storage & Freezing Instructions

Store baked cupcakes at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, layer the cupcakes with parchment paper to prevent sticking, and store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

You can also freeze unbaked dough balls on a cookie sheet, then transfer them to a sealed bag. Thaw in the fridge overnight and bake directly for fresh cupcakes on demand.

Estimated Nutrition

For the entire batch of 12 cupcakes:

• Calories: approximately 1800–2200 total
• Fat: about 90–110 grams
• Sugar: roughly 200–240 grams
• Protein: around 18–24 grams

Per cupcake (1 serving):

• Calories: roughly 150–185
• Fat: 7–9 grams
• Sugar: 16–20 grams
• Protein: 1.5–2 grams

These estimates depend on exact ingredient brands and portion sizes.

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1 cup granulated sugar (200 g)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup unsweetened cocoa powder (100 g)
• 1 3/4 cups all-purpose flour (210 g)
• 1/2 cup milk (120 ml)
• 1 cup fresh raspberries or cherry preserves (150 g)
• 1 cup semi-sweet chocolate chips (170 g)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners, spacing them evenly.
2. Beat softened butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Alternatively, add the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. Gently fold in semi-sweet chocolate chips last to keep texture.
7. Fill each cupcake liner halfway with batter, add a teaspoon of raspberry or cherry preserves in the center, then cover with more batter to nearly fill liners. Bake 18–22 minutes until a toothpick comes out mostly clean with a few moist crumbs. Let cool fully before frosting.

Tips, Variations & Serving Ideas

• Add red food coloring to frosting for a blood-like effect.
• Use cream cheese frosting for a tangy contrast to chocolate.
• Sprinkle with edible glitter or vampire fang toppers to amp up the spooky factor.
• Underbake slightly for a gooey center that looks bloody when broken.
• Freeze leftover cupcakes in single layers wrapped tight to keep fresh.
• Substitute raspberry with strawberry jam or cranberry sauce for a different tartness.
• Serve with a glass of cold milk or a rich hot chocolate on chilly fall nights.

FAQs

Q: Can I use frozen berries for the filling?
A: Yes, but thaw and drain them well to avoid extra moisture in the batter.

Q: How do I keep the preserves from bleeding into the batter?
A: Add preserves after filling halfway with batter, then cover carefully so it’s sealed inside.

Q: Can I make these cupcakes dairy-free?
A: Yes, substitute butter with coconut oil and milk with your favorite plant-based milk.

Q: What’s the best way to store leftover cupcakes?
A: Keep them in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

Save This for Later (Pinterest)

Love spooky sweets? Pin these Vampire Bite Cupcakes now to make all season long and share the creepy-yet-delicious fun with your friends!