Red Velvet Vampire Cupcakes
Moist red velvet cupcakes filled with jam “blood” and topped with cream cheese frosting. Spooky and sweet!
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
- - Straw (for vampire bites)
- - Piping bag
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
Instructions
- Preheat oven to 350°F. Line muffin tin with paper liners.
- Whisk dry ingredients in one bowl. Mix wet ingredients in another.
- Combine wet and dry; fill cupcake liners ¾ full. Bake 16–18 min.
- Cool cupcakes. Cut out center and coat hole with melted chocolate.
- Freeze 15 min. Fill with jam mixture.
- Beat cream cheese, add butter, sugar, and vanilla. Pipe frosting.
- 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
- Use fresh jam for best “blood” consistency
- Store in fridge up to 3 days