Description
These Vampire Cupcakes are a spooky and delicious treat perfect for Halloween or any vampire-themed celebration. Moist chocolate cupcakes are filled with a vibrant red strawberry jelly ‘blood’ center and topped with fluffy marshmallow buttercream frosting. The finishing touch is a dramatic coating of chocolate graham cracker crumbs, creating Dracula’s iconic hairline, and the addition of ‘bloody fangs’ made from the jelly. This recipe yields 12 cupcakes that combine rich chocolate, sweet fruity filling, and a whimsical design to impress and delight.
Ingredients
Scale
Cupcakes
- 1 tsp. instant espresso powder
- 1 cup (120 g) all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp. pure vanilla extract
- 1 cup (200 g) granulated sugar
Filling & Decorating
- 1/2 cup strawberry jelly
- Red gel food coloring
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups Marshmallow Fluff
- 2 cups (230 g) confectioners’ sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1 cup crushed chocolate graham crackers (from about 8 sheets)
Instructions
- Prepare Oven and Espresso Mixture: Arrange a rack in the center of your oven and preheat it to 350°F. Line a standard 12-cup muffin tin with cupcake liners. Dissolve 1 tsp. instant espresso powder in 1/2 cup of hot water. Let this mixture cool while you prepare the other ingredients.
- Sift Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and kosher salt to ensure even distribution and to break up any lumps.
- Mix Wet Ingredients and Combine: Using the large bowl of a stand mixer fitted with a whisk attachment, beat the egg, milk, vegetable oil, and vanilla extract on medium speed until just combined. Add the granulated sugar and cooled espresso mixture, beating until fully incorporated. Gradually add the dry ingredients and mix on low speed, scraping down the bowl as needed, until a glossy, runny batter forms—about 2 minutes.
- Fill Cupcake Liners: Using a 3-tablespoon cookie or ice cream scoop, fill each lined muffin cup about two-thirds full with batter to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes, rotating the pan halfway through to ensure even baking. A toothpick inserted into the center should come out clean when they’re done. Transfer cupcakes to a wire rack and cool completely.
- Scoop Out Cupcake Centers: Using a melon baller, carefully scoop out a 3/4 inch deep round from the top center of each cupcake. Enjoy the removed cake as a little chef’s snack.
- Prepare Jelly Filling: Whisk strawberry jelly with 1 to 2 drops of red gel food coloring in a small bowl, adding more coloring until reaching a desired blood-red shade. Fill each cupcake’s hollow with 1 teaspoon of the jelly mixture. Refrigerate any remaining jelly for later use.
- Make Marshmallow Buttercream Frosting: In the stand mixer bowl fitted with the paddle attachment, beat the softened butter on medium-high speed until smooth and creamy. Turn the mixer off, add Marshmallow Fluff, then beat on low speed while gradually adding confectioners’ sugar in 1/2 cup increments. Increase speed to medium and continue beating until the frosting is fluffy and smooth, about 1-2 minutes. Add vanilla extract and kosher salt, then beat for another minute to combine.
- Fill Cupcake Holes with Frosting: Spoon a small amount of frosting over each jelly-filled hole, spreading carefully to cover without disturbing the jelly. Don’t worry about crumbs at this stage. Transfer the cupcakes to a baking sheet and refrigerate for about 20 minutes to let the frosting set.
- Create Dracula Hairline Stencil: Cut a 3-inch round of parchment paper and fold it in half. Cut off a small rounded corner at the top fold to create a heart-shaped stencil. Place the crushed chocolate graham crackers in a shallow bowl.
- Decorate with Graham Cracker Crumbs: Frost the cupcakes with the remaining marshmallow buttercream, smoothing the tops as flat as possible. Lay the parchment stencil gently on the cupcake tops without pressing hard, then roll cupcakes in the crushed graham crackers, pressing lightly into the frosting to form the iconic vampire hairline. Remove parchment carefully and repeat for all cupcakes, wiping the stencil clean as needed.
- Add Bloody Fangs Detail: Using a toothpick, small spoon, or squeeze bottle, drip two ‘bloody’ fangs made from the reserved red jelly mixture onto the bottom of each cupcake, creating a creepy vampire effect.
Notes
- Use room temperature ingredients for the best batter consistency.
- The espresso powder enhances the chocolate flavor without making the cupcakes taste like coffee.
- Be gentle when decorating the frosting and applying crumbs to preserve the jelly filling appearance.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
