Red Velvet Vampire Cupcakes

Red Velvet Vampire Cupcakes are the perfect mix of eerie and elegant, making them a spooky showstopper for your Halloween dessert table. These rich, moist red velvet cupcakes hide a surprise center of “bloody” raspberry jam, complete with vampire “bite marks” that ooze with sweet filling. Topped with silky cream cheese frosting, these cupcakes don’t just look dramatic—they taste absolutely decadent. Whether you’re throwing a Halloween party or just want a fun baking project, Red Velvet Vampire Cupcakes deliver frightful fun in every bite.

Why You’ll Love This Recipe

• 🧛‍♂️ Spooky visual appeal with realistic vampire bite marks
• ❤️ Moist, chocolatey red velvet cupcake base
• 🧁 Cream cheese frosting that’s rich but not overly sweet
• 🍓 Raspberry jam center adds bold, fruity flavor
• 🎃 Perfect for Halloween parties, bake sales, or spooky movie nights

Ingredients

For the Cupcakes:

• 1¾ cups cake flour
• 1 cup granulated sugar
• ¼ cup Dutch-process cocoa powder
• ¾ tsp baking soda
• ½ tsp fine salt
• ½ cup buttermilk
• ½ cup vegetable oil
• ½ cup sour cream
• 1 tbsp red food coloring
• 2 tsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1 large egg, at room temperature

Filling & Chocolate Shell:

• 1 (3 oz) semisweet chocolate bar
• 1 tsp coconut oil
• 1 cup raspberry jam
• 1 drop red food coloring (optional)
• 1 tbsp water

For the Frosting:

• 8 oz cream cheese, softened
• 6 tbsp unsalted butter, softened
• 1 cup confectioners’ sugar
• ½ tsp vanilla extract

Instructions

this recipe

1. Make the Cupcakes:

• Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
• In one bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
• In another bowl, whisk buttermilk, oil, sour cream, food coloring, vinegar, vanilla, and egg.
• Combine wet and dry ingredients; stir until just mixed.
• Fill liners ¾ full. Bake for 16–18 minutes, until a toothpick comes out clean. Cool completely.

2. Prepare the Centers:

• Melt chocolate and coconut oil in the microwave until smooth.
• Use a knife to cut out a small center plug in each cooled cupcake.
• Brush the cavity with melted chocolate and freeze cupcakes for 15 minutes.

3. Add the Filling:

• Mix raspberry jam with 1 drop red food coloring and 1 tbsp water.
• Spoon ~1 tbsp jam into each chocolate-lined cupcake center.

4. Make the Frosting:

• Beat cream cheese until fluffy.
• Gradually beat in butter, then sugar and vanilla.
• Transfer to piping bag and frost cupcakes to fully cover the filling.

5. Decorate with Vampire Bites:

• Use the end of a straw to poke 2 holes in each cupcake’s frosting.
• Drizzle remaining jam into the holes to simulate dripping blood.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Cooling/Freezing: 45 minutes
• Total Time: ~1 hour 35 minutes
• Yield: 12 cupcakes

Nutrition Facts (Per Cupcake – approx.)

• Calories: 330
• Fat: 18g
• Sugar: 28g
• Carbs: 38g
• Protein: 3g

(Values may vary based on brands and toppings.)

Tips & Variations

• 🩸 Use strawberry jam for a brighter red “blood” effect
• 🍫 Replace chocolate shell with Nutella for a twist
• 🧁 Swap in vanilla or marshmallow frosting for flavor variety
• 🧊 Chill cupcakes before serving for clean jam oozing effect
• 🕸 Add Halloween sprinkles or edible eyes for fun

Red Velvet Vampire Cupcakes

Moist red velvet cupcakes filled with jam “blood” and topped with cream cheese frosting. Spooky and sweet!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• #### Cupcakes
• – 1¾ cups cake flour
• – 1 cup sugar
• – ¼ cup cocoa powder
• – ¾ tsp baking soda
• – ½ tsp salt
• – ½ cup buttermilk
• – ½ cup oil
• – ½ cup sour cream
• – 1 tbsp red food coloring
• – 2 tsp apple cider vinegar
• – 1 tsp vanilla
• – 1 egg
• #### Filling
• – 1 3 oz semisweet chocolate bar
• – 1 tsp coconut oil
• – 1 cup raspberry jam
• – 1 drop red food coloring
• – 1 tbsp water
• #### Frosting
• – 8 oz cream cheese
• – 6 tbsp butter
• – 1 cup confectioners’ sugar
• – ½ tsp vanilla

Equipment

• Muffin tin
• Mixing bowls
• Electric mixer
• – Straw (for vampire bites)
• – Piping bag

Method

 

1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. Whisk dry ingredients in one bowl. Mix wet ingredients in another.
3. Combine wet and dry; fill cupcake liners ¾ full. Bake 16–18 min.
4. Cool cupcakes. Cut out center and coat hole with melted chocolate.
5. Freeze 15 min. Fill with jam mixture.
6. Beat cream cheese, add butter, sugar, and vanilla. Pipe frosting.
7. Use straw to poke 2 “bite” holes. Fill with remaining jam.

Notes

– Freeze chocolate lining to prevent jam leakage
– Use fresh jam for best “blood” consistency
– Store in fridge up to 3 days

FAQs

Can I make these in advance?
Yes! Bake and fill the cupcakes a day ahead. Frost just before serving for best texture.

Do I need a piping bag?
Nope! A zip-top bag with the corner snipped off works perfectly.

Can I use store-bought cake mix?
Sure, but the homemade version is worth it for the rich, real flavor.

What if I don’t have coconut oil?
Use vegetable oil or a small amount of butter as a substitute.

Conclusion

Red Velvet Vampire Cupcakes are more than just Halloween gimmicks—they’re truly delicious cupcakes dressed up for a party. With a moist red velvet base, gooey raspberry jam “blood,” and fluffy cream cheese frosting, they hit all the right notes. Spooky, sweet, and surprisingly simple, they’ll disappear faster than you can say “Dracula.” Bake them once, and they’ll become your Halloween tradition!