Vampire-Bite Chocolate Raspberry Cupcakes
45 min
|
easy
|
low-fat,
vegetarian
Recipe by Eunice
Introduction
These vampire-bite chocolate raspberry cupcakes are a Halloween riff on the classic, packed with a deep, moist chocolate crumb and a tart-sweet raspberry blood center that stains the glaze just right.
They whip up fast with pantry staples, crush it at parties or spooky movie nights, and that glossy glaze with fresh raspberry garnish gives dramatic bite marks without fussy decorating.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Chocolate Cupcakes:
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 cup granulated sugar granulated sugar
- 6 Tbsp unsweetened cocoa powder unsweetened cocoa powder 1.64 oz
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- ½ cup whole milk whole milk 4 fl oz
- ⅓ cup vegetable oil vegetable oil
- 1 large egg large egg 1 ct
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ½ cup hot water water
Ingredients for the Raspberry "Blood" Filling & Glaze:
- 1½ cups frozen raspberry frozen raspberries 13.64 oz
- ¼ cup granulated sugar granulated sugar
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- 1 tsp cornstarch (for thickening) cornstarch 0.1 oz
- fresh raspberries (for garnish) fresh raspberries 0.17 lb
How to Make Vampire-Bite Chocolate Raspberry Cupcakes
-
Prep your tin and oven
Heat the oven to 350 F and line a 12-cup muffin tin with paper liners so the cupcakes release cleanly.
-
Whisk dry ingredients
In a large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until the color looks uniform.
-
Combine wet ingredients
In a second bowl whisk the milk, oil, egg, and vanilla until smooth.
-
Make the batter
Pour the wet mixture into the dry and whisk just until you do not see dry flour.
Slowly whisk in the hot water until the batter is thin and glossy, which blooms the cocoa for deeper flavor.
-
Fill and bake
Divide the batter evenly among the liners, filling each about two thirds full for even rise.
Bake 18 to 22 minutes until the tops spring back lightly and a tester comes out with a few sticky crumbs.
Cool in the pan 5 minutes, then transfer to a rack to cool completely so the filling will not melt out.
-
Cook the raspberry blood
Add frozen raspberries, sugar, and lemon juice to a saucepan over medium heat and cook until juicy and bubbling, about 4 to 6 minutes.
Stir cornstarch with 2 teaspoons cold water to make a slurry, then whisk it into the berries and simmer 1 to 2 minutes until jammy and thick.
-
Split for filling and glaze
Transfer half the mixture to a bowl for filling so you keep those gorgeous berry bits.
Press the remaining half through a fine sieve for a smooth, glossy glaze and discard seeds or save them for smoothies.
-
Create the vampire bites
Use a skewer or the tip of a small round piping tip to poke two close holes on top of each cupcake to mimic bite marks.
Wiggle the tool gently to create small channels so the filling can sit and ooze.
-
Fill and glaze
Spoon or pipe the chunky raspberry filling into the two holes of each cupcake until it just reaches the surface.
Drizzle the strained raspberry glaze over the bite marks so it drips slightly for a dramatic effect, then top with a fresh raspberry if you want extra flair.
-
Set and serve
Let cupcakes stand 10 to 15 minutes so the glaze sets slightly before serving or chill briefly if your kitchen runs warm.
Substitutions
- Hot water -> Hot brewed coffee
- Swap the 1/2 cup hot water for hot coffee to intensify the chocolate flavor without changing texture, and the raspberry color still pops wickedly red.
- Milk -> Unsweetened almond or oat milk
- Use the same amount of plant milk for a dairy-free crumb that stays tender and moist with no noticeable flavor shift once baked.
- Raspberries -> Cherries or strawberries
- Cherry or strawberry cooks into a bright red, equally dramatic blood effect with a sweeter profile and slightly softer set, especially if you keep the cornstarch as written.
Tips
- Bloom the cocoa right
- That hot liquid wakes up the cocoa so you get deep, bakery-level chocolate without extra fuss.
- Do not fear the thin batter
- A pourable batter bakes into an ultra-moist crumb, so line your tin and pour with confidence instead of adding more flour.
- Glossy glaze trick
- If you crave extra shine, whisk 1 teaspoon corn syrup into the strained raspberry glaze while warm for a camera-ready finish.
- Clean bite marks
- Use a small round piping tip, size 8 to 12, to punch perfect twin holes that look like fangs and keep the top from tearing.
- Make-ahead smart
- Bake cupcakes a day ahead, store airtight at room temp, and cook the raspberry mixture the same day so it stays bright and fresh.
- Control the thickness
- If the filling cools too firm, loosen it with a teaspoon of hot water, and if it is too loose, simmer another 30 seconds to activate the cornstarch fully.
Nutrition Facts *
| Energy | 235 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 8 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cupcakes domed too much or sank in the middle, what happened?
- Overfilling, opening the oven early, or an inaccurate oven temperature can cause either, so fill only two thirds, keep the door closed for the first 15 minutes, and use an oven thermometer to verify 350 F.
- The raspberry filling is runny and will not stay put, how do I fix it?
- Return it to the saucepan and simmer 30 to 60 seconds to activate the cornstarch, or stir in another 1/4 teaspoon cornstarch dissolved in a teaspoon of cold water and cook briefly until thick and glossy.
- Can I use fresh raspberries instead of frozen?
- Yes, use the same amount and add 1 tablespoon water at the start to help them break down, then proceed as directed.
- How do I get a seedless finish without losing flavor?
- Strain only half the mixture for glaze and keep the other half chunky for filling so you get a clean drip and big berry taste inside.
- How do I store these and keep the tops pretty?
- Store covered in the fridge up to 3 days and let them come to room temp 20 minutes before serving, and place parchment between layers if stacking so the glaze does not smudge.
- Can I make this egg-free?
- Yes, replace the egg with 1/4 cup unsweetened applesauce or a flax egg and bake on the longer end of the time range to set the crumb.
Serving Suggestions
Serve these with cold milk or a shot of espresso to sharpen the chocolate and make that raspberry pop like a Broadway spotlight.
If you want a deeper vibe, finish with a pinch of flaky salt on the glaze or swirl a stripe of dark chocolate ganache through the bite marks for a double-venom look.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
