Vampire Bite Halloween Cupcakes

These delightful chocolate cupcakes feature a tender crumb, rich frosting, and a surprising burst of red fruit jam hidden right in the middle. They are easy to make, fun to eat, and always the hit of any spooky season gathering.

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Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes with jam filling, halloween cupcakes, spooky desserts, vampire cupcakes

Prep Time: 20

Cook Time: 18

Servings: cupcakes

Calories: 280kcal

Ingredients

1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
2 tbsp cocoa powder
1 tbsp red food coloring
1 tsp vanilla extract
½ tsp baking soda
Raspberry or strawberry jam (for the spooky filling)
Chocolate frosting and fresh raspberries (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
Add the large eggs one at a time, mixing well after each, then stir in the vanilla extract and red food coloring.
In a separate medium bowl, whisk together your flour, cocoa powder, baking soda, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and stir gently until just combined.
Fill your cupcake liners about two-thirds full with the batter and bake for 18 to 20 minutes until a toothpick comes out clean. Let them cool completely.
Frost the cooled cupcakes with a rich chocolate frosting.
Using a small knife or a cupcake corer, remove a small center piece from each cupcake and fill the hole with raspberry or strawberry jam.
Top each one with chocolate shavings and a fresh raspberry.

Notes

Room Temperature Ingredients: Pull your butter and eggs out of the fridge about thirty minutes early so they blend smoothly and trap air for a fluffy crumb.
Checking for Doneness: Poke a toothpick into the center around the eighteen-minute mark; if it comes out clean, they are done.
Cooling Completely: Let the cupcakes cool all the way before frosting so your rich chocolate topping does not melt off.
Choosing Your Jam: Raspberry or strawberry jam creates the classic red look, but use seedless preserves if you prefer a smoother center.

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