Vampire Cupcakes

Nothing says Halloween quite like sinking your teeth into a deliciously spooky vampire cupcake! These little monsters are my absolute favorite treat to make for October parties, rich chocolate cupcakes hiding a gooey strawberry “blood” center, topped with marshmallow frosting that looks like ghostly pale skin. Trust me, the dramatic effect when someone bites in and discovers the red jelly filling is totally worth the extra effort.

I’ve been perfecting this recipe for years, tweaking everything from the chocolate base to the exact shade of red for that perfect bloody look. The secret? A touch of espresso powder in the batter to deepen the chocolate flavor, plus chilling the frosted cupcakes so the jelly stays put. Whether you’re hosting a haunted house party or just want to surprise the kids, these vampire cupcakes are guaranteed to be the hit of any Halloween gathering.

Table of Contents

Why You’ll Love These Vampire Cupcakes

Listen, I know Halloween treats can sometimes feel like more trouble than they’re worth, but these vampire cupcakes? They’re the exception. Here’s why they’ve become my go-to spooky dessert every single October:

First off, they’re so much fun to make, like playing with your food in the best possible way. There’s something ridiculously satisfying about piping that “blood” filling and watching people’s faces light up when they take that first bite.
(Pro tip: The sticky red jelly always gets a gasp!)

But here’s the real magic: They look fancy without being fussy. No intricate fondant skills required, just fluffy frosting, a quick crumb “hairline,” and two drippy fang marks. Even my 7-year-old niece can help decorate them!

Oh, and did I mention they taste incredible? That espresso-kissed chocolate base? The cloud-like marshmallow frosting? *Chef’s kiss* They disappear faster than ghosts at dawn at parties, but I won’t judge if you “test” one or three before serving.

Seriously, if you want Halloween dessert that’s equal parts delicious and dramatic, this is your recipe.

Vampire Cupcakes Ingredients List

Okay, let’s talk ingredients, because the devil’s in the details (pun totally intended for these Halloween treats!). I’ve learned the hard way that small changes can make or break these cupcakes, so here’s exactly what you’ll need:

For the chocolate cupcakes:

• 1 teaspoon instant espresso powder (trust me, it’s the secret weapon for deep chocolate flavor)
• 1 cup (120 g) all-purpose flour, spooned and leveled, no packing it down!
• 1/2 cup unsweetened cocoa powder (I use Dutch-processed for that rich, dark color)
• 1/4 teaspoon each of baking powder, baking soda, and kosher salt (yes, all three, it’s the perfect lift)
• 1 large egg, room temperature (cold eggs make the batter lumpy, I set mine out an hour before baking)
• 1/2 cup whole milk (the fat content matters here for texture)
• 1/4 cup vegetable oil (makes them ultra-moist, don’t sub butter!)
• 1 teaspoon vanilla extract (real stuff, not imitation)
• 1 cup (200 g) granulated sugar, packed lightly into the measuring cup

For the bloody filling and decor:

• 1/2 cup strawberry jelly (seedless works best for smooth “blood”)
• Red gel food coloring (liquid will thin the jelly too much)
• 1 cup crushed chocolate graham crackers (or wafer cookies for Dracula’s “hair”)

For the marshmallow frosting:

• 1 cup (2 sticks) unsalted butter, softened but still cool to the touch
• 1 1/2 cups marshmallow fluff (measure right from the jar, no packing!)
• 2 cups (230 g) powdered sugar, sifted to avoid lumps
• 1 teaspoon vanilla extract + 1/4 teaspoon kosher salt (balances the sweetness perfectly)

See? Nothing too crazy, just good-quality basics measured with care. Now let’s make some magic!

Equipment You’ll Need

Before we dive into making these fang-tastic treats, let me save you some frantic rummaging through drawers. Here’s my trusty lineup of tools, some obvious, some you might not expect, that make vampire cupcake creation a breeze:

• 12-cup muffin tin (the standard size, no mini or jumbo cups here)
• Cupcake liners (black or purple for extra spooky vibes!)
• Stand mixer or hand mixer (for that dreamy frosting, whisking by hand would take forever)
• Small cookie scoop or melon baller (my secret for perfectly even “blood wells”)
• Parchment paper and scissors (to make the heart-shaped stencil for the hairline)
• Piping bag or ziplock with corner snipped (for precise jelly filling)
• Small offset spatula (makes smoothing the frosting eerily easy)

That’s it! No fancy gadgets needed, just the basics most bakers already have. Now let’s get our hands deliciously messy.

How to Make Vampire Cupcakes

Alright, let’s roll up our sleeves and make some seriously spooky cupcakes! I’ll walk you through each step, from mixing that luscious chocolate batter to creating those gloriously gory details. Just follow along, and before you know it, you’ll have a batch of vampire cupcakes that look straight out of a Halloween horror flick (but taste way better!).

Preparing the Batter

First things first: that espresso mixture. In a small bowl, stir together the instant espresso powder and hot water until dissolved. Set it aside to cool slightly, this is your secret weapon for intensifying the chocolate flavor later. Trust me, even coffee haters won’t taste it; it just makes the cocoa sing!

Now, grab a big bowl and sift together your dry ingredients, flour, cocoa powder, baking powder, baking soda, and salt. Sifting might feel like an extra step, but it prevents lumps and ensures everything incorporates evenly. Plus, it’s oddly satisfying watching that cocoa powder float down like chocolate snow.

In your stand mixer (or a large bowl if you’re using a hand mixer), beat the egg, milk, oil, and vanilla until just combined. Then, add the sugar and that cooled espresso mixture. The batter will look thin and slightly shiny at this point, that’s perfect! Gradually mix in the dry ingredients on low speed until you’ve got a smooth, runny batter. Don’t overmix; we want tender cupcakes, not tough ones.

Baking and Cooling

Preheat your oven to 350°F (175°C) and line your muffin tin with those spooky cupcake liners. Fill each liner about two-thirds full, I like using an ice cream scoop for even distribution. The batter rises beautifully, so resist the urge to overfill!

Bake for 18–20 minutes. Around the 18-minute mark, start checking with a toothpick. You want it to come out with a few moist crumbs (not wet batter), but clean is fine too. The tops should spring back lightly when touched. And here’s a pro tip: rotate the pan halfway through baking if your oven has hot spots.

Once baked, let them cool in the pan for 5 minutes, then transfer to a wire rack. This next part is crucial: let them cool completely before filling, like, no warmth whatsoever. Otherwise, that strawberry “blood” will seep right into the cupcake instead of staying gloriously gooey in the center. Patience is key!

Creating the Blood Filling

While the cupcakes cool, let’s make that “blood.” Spoon your strawberry jelly into a small bowl and add red gel food coloring a drop at a time, stirring until you get that perfect, creepy crimson hue. I usually go for 3–4 drops, but adjust based on how dark you want it. Gel coloring is essential here, liquid will thin the jelly too much.

Now, the fun part: hollowing out the cupcakes! Using a small cookie scoop or a teaspoon, gently remove a little plug from the top of each cupcake, going about ¾ inch deep. Save those little cake bits, they make great chef’s snacks! Transfer your colored jelly to a piping bag or ziplock with the corner snipped, then fill each hole with about a teaspoon of “blood.” Don’t overfill, or it’ll ooze out when you frost them.

Frosting and Decorating

Time for the marshmallow frosting! Beat the softened butter in your mixer until smooth and creamy, about 2 minutes. Add the marshmallow fluff and beat until combined. Gradually add the powdered sugar, then the vanilla and salt. Whip on medium-high until it’s fluffy and dreamy, about 3–4 minutes. If it’s too stiff, add a teaspoon of milk; too loose, add more powdered sugar.

Spread a thin layer of frosting over each filled cupcake to seal in the jelly, this is called a “crumb coat.” Pop them in the fridge for 20 minutes to set. This step is non-negotiable unless you want “blood” leaking everywhere!

After chilling, frost the tops smoothly with the remaining frosting. For Dracula’s iconic hairline, cut a small heart shape out of parchment paper, place it on top of a cupcake, then gently press the frosted edge into the crushed chocolate cookies. Peel off the stencil carefully, voilà, instant vampire widow’s peak! Finally, use a toothpick to drag two drips of leftover jelly down the sides for fang marks. Spooktacular!

Tips for Perfect Vampire Cupcakes

Alright, let me let you in on all the little secrets I’ve learned the hard way so your vampire cupcakes turn out absolutely fang-tastic every single time. These are the tricks that took my batches from “meh” to “more blood, please!”

First up – that blood-red color. Gel food coloring is your best friend here. Liquid coloring will make your jelly too runny (been there, dripped that). Start with 3 drops of red gel, then add more until it looks like something straight out of a horror movie.
Pro tip: Mix in a tiny drop of brown gel if you want that deeper, more realistic blood shade.

Now, about that all-important chill time – don’t skip it! I learned this lesson the messy way. That 20 minutes in the fridge after the crumb coat? It’s what keeps your “blood” from bleeding into the frosting. If you’re in a rush, 15 minutes in the freezer works too.

When hollowing out the cupcakes, go for depth rather than width. A narrow but deep well (about 3/4 inch) holds the jelly better than a wide, shallow one. And here’s my favorite hack – use an apple corer to remove perfect little plugs of cake!

Last thing: work with slightly chilled cupcakes when decorating. They hold their shape better when you’re pressing in those cookie crumbs. But serve at room temperature – that’s when the flavors really shine!

Variations and Substitutions

Listen, I get it – sometimes you’re staring into your pantry thinking, “I don’t have that!” No worries, my spooky friend. Here’s how to tweak these vampire cupcakes without sacrificing the drama:

First, the chocolate base. Out of Dutch-process cocoa? Regular unsweetened works fine, but add an extra teaspoon of espresso powder to boost flavor. For a richer taste, swap half the cocoa with melted dark chocolate (cool it slightly first). Gluten-free? Use a 1:1 GF flour blend – just expect slightly denser cupcakes.

Now, the “blood.” Strawberry jelly can be replaced with raspberry or cherry preserves for a darker red. In a pinch, red jam thinned with corn syrup works too (about 2:1 ratio). For vegan versions, use seedless raspberry chia jam and egg replacer in the batter.

Allergic to dairy? Coconut milk replaces regular milk beautifully, and vegan butter works great in the frosting (just add a smidge more powdered sugar). The marshmallow fluff is trickier – try whipped aquafaba with vanilla for a similar look.

See? No need to cancel your Halloween plans over missing ingredients!

Serving and Storing Vampire Cupcakes

Okay, you’ve made these gorgeous gory cupcakes, now let’s talk about showing them off and keeping them fresh! First, presentation: I love arranging them on a black cake stand with plastic spiders crawling around the base. For extra drama, serve them under red LED lights, that “blood” filling glows eerily! A simple parchment banner with “Bite at Your Own Risk” never fails to get laughs at parties.

Storage is easy peasy. These cupcakes keep beautifully in an airtight container at room temperature for up to 2 days, just make sure that jelly filling is fully set first. Need longer? Pop them in the fridge for up to 5 days, but let them come to room temp before serving so the frosting softens nicely. Whatever you do, don’t microwave them, that jelly turns into lava (learned that the hard way when my “blood” erupted like a vampire volcano!).

Pro tip: If you’re transporting them, place a sheet of parchment between layers and keep them cool, summer heat makes the frosting melt faster than a vampire in sunlight!

Vampire Cupcakes Nutritional Estimate

Okay, let’s be real – these are Halloween treats, not health food! Each cupcake packs about 365 calories with that luscious frosting and gooey filling. The numbers can vary based on your specific ingredients (especially the jelly and frosting amounts), so consider this a friendly estimate. Everything in moderation – even vampire bites!

FAQs About Vampire Cupcakes

Share Your Spooky Creations!

These vampire cupcakes are the perfect mix of spooky and sweet, making them the ultimate Halloween dessert. With rich chocolate cake, creamy frosting, and a fun “bloody bite” filling, they’re guaranteed to impress kids and adults alike. Not only are they easy to make, but they also double as a festive party centerpiece that guests won’t forget.

If you’re looking for a Halloween treat that’s as delicious as it is eye-catching, this vampire cupcake recipe is the one to try. Give it a go, and let me know how yours turn out in the comments below. Don’t forget to follow along on Facebook, Instagram, and Pinterest for more spooky fun and creative dessert ideas all season long!

More Halloween Recipes You’ll Love

If you can’t get enough spooky sweets and festive party treats, you’ll love these other Halloween recipes from the blog. Each one is simple to make, fun for all ages, and guaranteed to add a touch of frightful delight to your holiday spread. Whether you’re planning a classroom party, a neighborhood get-together, or just a cozy Halloween night at home, these recipes pair perfectly with your Vampire Cupcakes. Click below to explore more:

• Mummy Pigs in a Blanket
• Spider Cookies
• Ghost Cookies
• Peanut Butter Spider Cookies

Each recipe is a crowd-pleaser and keeps your Halloween menu festive, creative, and delicious.

Print