Vampire Bite Cupcakes

Why You’ll Love This Recipe

I love that these cupcakes are as fun to make as they are to eat. The jam-filled center adds a burst of fruity flavor and a perfect Halloween twist. The frosting is smooth and creamy, with a dramatic red hue that gives a nod to classic vampire lore. Plus, the chocolate cupcake base is rich, moist, and easy to whip up with pantry staples. Whether I’m making them for kids, adults, or just myself, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• ½ cup vegetable oil

• 1 cup buttermilk

• 1 teaspoon vanilla extract

For the Blood Red Filling:

• 1 cup raspberry or strawberry jam

• Fresh raspberries for garnish (optional)

For the Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• Red food coloring

Directions

1. Preheat the oven to 350°F (175°C) and line a standard cupcake pan with paper liners.

2. In a medium bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, I beat the eggs, oil, buttermilk, and vanilla extract until smooth.

4. I gradually add the wet ingredients to the dry, mixing until just combined and smooth.

5. I fill each cupcake liner about ⅔ full and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. I let them cool completely before filling or frosting.

6. For the filling, I warm the jam slightly in a saucepan or microwave until it’s loose and pourable, then set it aside to cool.

7. Once the cupcakes are cool, I use a small knife or cupcake corer to remove a small center from each cupcake, creating a well for the jam.

8. I spoon the jam into the holes, filling generously so each bite has a “bloody” center.

9. For the frosting, I beat the softened butter until light and fluffy. Then I gradually add the powdered sugar, heavy cream, vanilla extract, and a few drops of red food coloring. I continue beating until smooth and evenly tinted.

10. I pipe or spread the frosting over each cupcake, then garnish with fresh raspberries if I want an extra gory (and tasty) touch.

Servings and timing

This recipe makes 12 cupcakes. Prep takes about 20 minutes, and baking takes another 20 minutes, with the total time coming to around 40 minutes—not including cooling time. It’s a fast and festive dessert that’s perfect for Halloween.

Variations

• I swap the raspberry jam for cherry or strawberry for a different flavor (and still bloody look).

• For a double chocolate version, I add chocolate chips to the cupcake batter.

• I use a small plastic syringe to inject the jam instead of coring the cupcakes for an even sneakier surprise.

• A touch of black food coloring added to the red frosting creates a blood-red ombré effect.

• For adults, I mix a splash of raspberry liqueur into the jam for an extra kick.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If refrigerated, I let them come to room temperature before serving. The jam center stays moist and flavorful, making them just as delicious the next day.

FAQs

Can I make the cupcakes ahead of time?

Yes, I bake the cupcakes a day ahead and store them unfrosted. I fill and frost them the day I plan to serve for the freshest presentation.

What’s the best way to core cupcakes?

I use a small paring knife or a cupcake corer. I aim to remove a ½-inch-wide center without cutting too deep—just enough for a spoonful of jam.

Can I use store-bought frosting?

Definitely. If I’m in a rush, I use store-bought vanilla frosting and tint it red with food coloring.

How do I keep the jam from sinking?

I let the cupcakes cool completely and use jam that’s thick enough to stay in place. Warming it slightly makes it easier to spoon, but I don’t make it too runny.

Are these safe for kids?

Yes! These are perfect for kids’ parties. I just skip any liqueur in the filling and maybe tone down the gore factor depending on the audience.

Conclusion

These Vampire Bite Cupcakes are spooky, sweet, and seriously delicious. I love how simple they are to make, yet how dramatic they look once you take a bite. With their rich chocolate base, fruity center, and bold red frosting, they’re the ultimate Halloween treat—and guaranteed to get people talking.