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Halloween Vampire Bite Cupcakes

Delicious Halloween Vampire Bite Cupcakes with Berry Surprises

These Halloween Vampire Bite Cupcakes are a delightful treat featuring a rich chocolate base and a surprise berry jam filling, perfect for Halloween!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 cup Granulated Sugar Brown sugar can enhance flavor.
  • 1/2 cup Unsweetened Cocoa Powder Dark cocoa gives a deeper taste.
  • 1 tsp Baking Powder Check for freshness for best results.
  • 1/2 tsp Baking Soda Works with acidic ingredients for extra lift.
  • 1/4 tsp Salt Sea salt can add a gourmet touch.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1/2 cup Vegetable Oil Coconut oil can add a unique flavor.
  • 1/2 cup Buttermilk Mix milk with vinegar as a substitute.
  • 1 tsp Vanilla Extract Almond extract can offer a different aromatic twist.
For the Jam Filling
  • 1/2 cup Jam (Raspberry or Strawberry) Other flavors like blackberry or cherry are excellent alternatives.
For the Frosting
  • 1/2 cup Unsalted Butter Dairy-free margarine works for a vegan option.
  • 2 cups Powdered Sugar
  • 1/4 cup Heavy Cream A dairy-free cream can be substituted.
  • 1 tbsp Red Food Coloring Can be omitted for a more natural look.
Optional Garnish
  • 1 cup Fresh Raspberries A decorative touch that adds freshness and flavor.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice cream scoop
  • Knife or cupcake corer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
  3. In another bowl, whisk eggs until pale yellow, then add vegetable oil, buttermilk, and vanilla extract, mixing until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
  6. Heat chosen jam in a saucepan over low heat until slightly thin.
  7. Create wells in cooled cupcakes using a knife or cupcake corer.
  8. Spoon warm jam into each well, allowing it to slightly overflow if desired.
  9. Beat softened butter until creamy, gradually add powdered sugar, cream, and food coloring until light and fluffy.
  10. Frost each cupcake and garnish with fresh raspberries if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before filling with jam. Mix batter gently to maintain a light texture. Ensure freshness of baking powder for optimal rise.

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