Vampire-Bite Chocolate Raspberry Cupcakes
1 h
|
easy
|
low-fat,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 30 min | 1 h |
Introduction
These vampire-bite chocolate raspberry cupcakes are rich, moist, and filled with a tangy raspberry “blood” that oozes with every bite.
They’re perfect for Halloween parties, spooky movie nights, or any time you want a fun, dramatic dessert.
The tender chocolate cupcake base, bright raspberry filling, and glossy glaze make them look bakery-special with simple pantry ingredients.
Ingredients (12 servings)
Ingredients for the Chocolate Cupcakes:
Ingredients for the Raspberry "Blood" Filling & Glaze:
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How to Make Vampire-Bite Chocolate Raspberry Cupcakes
-
Prep the oven and pan
Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
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Mix the dry ingredients
Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
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Add the wet ingredients
Add the milk, vegetable oil, egg, and vanilla to the bowl and whisk until smooth and glossy.
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Finish the batter with hot water
Pour in the hot water and stir gently until the batter looks thin, shiny, and well combined.
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Bake and cool the cupcakes
Divide the batter evenly between the liners, filling each about two-thirds full for nicely domed cupcakes.
Bake for 18 to 20 minutes, or until the centers spring back when lightly touched.
Cool the cupcakes in the pan for 5 minutes, then move them to a rack to cool completely.
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Cook the raspberry 'blood' mixture
While the cupcakes bake, combine the frozen raspberries, sugar, and lemon juice in a small saucepan.
Cook over medium heat, stirring often, until the berries break down and the mixture starts to bubble.
Stir the cornstarch with 2 teaspoons cold water, then drizzle it into the berries while stirring constantly.
Simmer for 1 to 2 minutes, until thick and glossy, then cool completely to room temperature.
For a smoother glaze, press the hot mixture through a fine-mesh sieve, then cool it before using.
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Core the cupcakes
Use a small knife or cupcake corer to cut a 1-inch deep cylinder from each cooled cupcake center.
Save the little cake plugs to use as lids after filling.
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Fill the cupcakes
Spoon or pipe about 1 to 2 teaspoons raspberry filling into each cupcake cavity, letting it mound slightly.
Trim the cake plugs if needed, then gently place them back on top to seal the centers.
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Glaze, decorate, and add bite marks
Spoon a thin layer of the raspberry mixture over each cupcake, allowing a few dramatic drips down the sides.
Top each cupcake with a fresh raspberry, nestling it into the glaze while it is still slightly tacky.
To suggest bite marks, use a skewer to drag two thin lines of glaze from the top to the wrapper.
Substitutions
- Replace milk with unsweetened almond or oat milk
- This keeps the cupcakes dairy-free while maintaining moisture, with a slightly nuttier flavor that works nicely with chocolate.
- Swap all-purpose flour for a 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free blend, and mix gently, for cupcakes that stay tender without a gritty texture.
- Replace 1 tablespoon cocoa powder with black cocoa for extra-dark cupcakes
- Black cocoa gives the cupcakes a hauntingly dark crumb and deeper, Oreo-like chocolate flavor without adding extra bitterness.
Tips
- Measure flour the right way
- Spoon flour into your measuring cup, then level it; packed flour makes cupcakes dense and less tender.
- Use room-temperature ingredients
- Let the egg and milk sit out 20 to 30 minutes so they blend smoothly and create an even crumb.
- Do not overbake
- Pull the cupcakes from the oven as soon as the tops spring back; overbaking dries chocolate faster than vanilla.
- Adjust the filling thickness
- If the raspberry mixture thickens too much while cooling, loosen it with a teaspoon of hot water and stir.
- Make them ahead for parties
- Bake and fill the cupcakes one day ahead, then glaze and garnish a few hours before serving for freshest texture.
Nutrition Facts *
| Energy | 214 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 8 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the middle?
- They likely were underbaked, or the batter was overmixed, which weakens structure and prevents a strong crumb. Next time, stop mixing once everything is combined and bake until a toothpick shows only a few moist crumbs.
- My raspberry filling is too thin; how can I fix it?
- Return it to the saucepan and simmer a few more minutes, stirring, until it thickens to a loose jam. If needed, mix another 1/4 teaspoon cornstarch with water and whisk it in while simmering gently.
- Can I use fresh raspberries instead of frozen?
- Yes, fresh berries work well; the cooking time may be a bit shorter, so watch for thick, bubbly juice.
- How far ahead can I make these cupcakes?
- Unfilled cupcakes keep well, covered, at room temperature for two days; filled and glazed cupcakes are best within 24 hours. Store finished cupcakes in the fridge, then let them sit at room temperature about 30 minutes before serving.
Serving Suggestions
These cupcakes already bring drama, but a sprinkle of dark chocolate shavings on top adds luscious richness and texture.
For an adults-only twist, stir a spoonful of raspberry liqueur into the glaze, then pair the cupcakes with coffee.
More pairings:
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