Description
These Vampire Cupcakes combine rich chocolate espresso-infused cupcakes filled with a gooey red strawberry jelly center and topped with fluffy marshmallow frosting. Decorated with crushed chocolate cracker crumbs to resemble Dracula’s hairline and a ‘bloody fang’ effect, these cupcakes are perfect for a spooky treat or Halloween celebration.
Ingredients
Units
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) or chocolate wafer cookies
Instructions
- Prep Oven and Espresso: Arrange a rack in the center of the oven and preheat to 350°F. Line a standard 12-cup muffin tin with liners. Stir the instant espresso powder into 1/2 cup hot water and set aside to cool.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
- Combine Wet Ingredients: Using a stand mixer fitted with the whisk attachment, beat the egg, whole milk, vegetable oil, and vanilla extract on medium speed until just combined. Add granulated sugar and the cooled espresso mixture, beating until incorporated.
- Add Dry to Wet: Gradually add the sifted dry ingredients to the wet mixture. Beat on low speed, scraping down the bowl as needed, until fully combined and the batter is glossy, around 2 minutes. The batter will be fairly runny.
- Fill Muffin Tin: Using a 3-tablespoon cookie or ice cream scoop, fill each cupcake liner two-thirds full with batter.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, rotating the pan halfway through. Test doneness by inserting a tester in the center; it should come out clean. Transfer cupcakes to a wire rack to cool completely.
- Prepare Filling: Use a melon baller to scoop out a 3/4-inch deep round from the top center of each cooled cupcake. In a small bowl, whisk strawberry jelly with 1-2 drops of red gel food coloring until the desired blood-red color is achieved.
- Fill Cupcakes: Spoon approximately 1 teaspoon of the red jelly mixture into each cupcake hole. Refrigerate any remaining jelly until ready to use.
- Make Frosting: In a large bowl, beat softened butter on medium-high speed until smooth. Add the Marshmallow Fluff and beat on low while slowly incorporating confectioners’ sugar in 1/2 cup increments. Increase speed to medium and beat until smooth and fluffy, about 1-2 minutes. Add vanilla extract and kosher salt, beating for another minute until fully combined.
- Frost Filled Holes: Spoon a small dollop of frosting over each filled hole. Spread the frosting gently to cover the jelly without disturbing it. Don’t worry about crumbs at this stage. Transfer cupcakes to a baking sheet and refrigerate until frosting sets, about 20 minutes.
- Prepare Stencil and Crumbs: Cut a 3-inch round of parchment paper, fold it in half, and cut a small rounded notch at the top center of the fold to make a heart shape for a stencil. Place crushed chocolate graham crackers or wafer cookies into a shallow bowl.
- Create Dracula’s Hairline: Frost the cupcakes with the remaining frosting, smoothing tops as flat as possible. Carefully place the parchment stencil over each cupcake without pressing hard, roll the exposed frosting edges into the crushed chocolate crumbs to mimic Dracula’s hairline. Carefully remove stencil and repeat for each cupcake, wiping stencil clean as needed.
- Add Bloody Fangs: Using a toothpick, small spoon, or squeeze bottle, drip two linear ‘fangs’ of the reserved red jelly mixture downward toward the bottom edge of each cupcake, creating a dripping blood effect.
Notes
- For best results, use room temperature egg and butter for smoother mixing.
- The espresso powder enhances the chocolate flavor but does not make the cupcakes taste like coffee.
- You can substitute whole milk with any milk of your choice, but it may affect texture slightly.
- Chilling the cupcakes after frosting helps set the marshmallow frosting for easier decorating.
- Use gel food coloring to achieve deeper, more vibrant colors without thinning the jelly.
- Store cupcakes refrigerated and bring to room temperature before serving for best flavor and texture.
- This recipe yields 12 standard-sized cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
