Description
Spooky chocolate cupcakes filled with glossy red fruit and topped with festive frosting. Perfect Halloween bakery treats that ooze like vampire bites when you take a bite.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
2 large eggs, room temperature
1/2 cup unsalted butter, melted and cooled
1/2 cup milk
1 tsp vanilla extract
1/2 cup seedless raspberry or cherry jam (for filling)
1 cup unsalted butter, softened (frosting)
3 cups powdered sugar (frosting)
2–3 tbsp milk or cream (frosting)
1 tsp vanilla extract (frosting)
Black, orange, and red gel food coloring
Candy eyes, sprinkles, or mini fondant fangs (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with Halloween liners.
2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk eggs, melted butter, milk, and vanilla until smooth.
4. Add wet ingredients to dry and mix just until combined; do not overmix.
5. Divide batter among liners, filling each about 2/3 full. Bake 18–20 minutes until a toothpick comes out clean.
6. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely.
7. Use a small knife or cupcake corer to remove a 1-inch plug from each cupcake. Spoon in about 2 teaspoons jam and replace the tops.
8. Make frosting: Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla until fluffy.
9. Tint frosting black or orange. Pipe swirls onto cupcakes.
10. For vampire bites, poke two small fang marks in the frosting and drizzle a little red gel or warmed jam to ‘bleed’. Add candy eyes or sprinkles if desired.
11. Serve at room temperature. Store airtight up to 2 days (refrigerate if using fresh fruit filling; bring to room temp before serving).
- Prep Time: 25 minutes
- Cook Time: 20 minutes