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Blood Sucking Vampire Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 54 reviews
  • Author: Nora
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 12 cupcakes, serves 12 people
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Blood Sucking Vampire Cupcakes are spooky black velvet cupcakes with a rich black chocolate buttercream exterior and a surprise white chocolate ganache center dyed red to resemble blood. Perfect for Halloween or vampire-themed parties, these cupcakes combine moist cocoa-infused cake with creamy ganache and a velvety buttercream frosting to deliver both dramatic visual impact and delicious taste.

Ingredients

Scale

Cupcake Batter

  • 1/2 Cup Butter, Softened (110g)
  • 1 and 1/4 Cups Sugar (250g)
  • 2 Large Eggs
  • 1/4 Cup Cocoa (24g)
  • 6 Tbsp Black Food Colouring
  • 2 tsp Vanilla Extract
  • 1 Cup Milk
  • 1 and 1/4 Cups All-Purpose Flour (160g)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3 Tbsp White Vinegar

White Chocolate Ganache

  • 1 Cup White Chocolate (180g)
  • 2/3 Cup Cream
  • Few drops of red food colouring gel (not liquid)

Chocolate Buttercream

  • 1/2 Cup Butter, Softened (110g)
  • 1/4 Cup Cocoa (24g)
  • 2 Tbsp Milk
  • 2 and 1/4 Cups Icing Sugar (270g)
  • Few drops of black gel food colouring (not liquid)

Instructions

  1. Prepare the oven and muffin tin: Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases to ensure easy removal after baking.
  2. Mix cocoa paste: In a small bowl, combine the cocoa, black food colouring, and vanilla extract until it forms a thick, smooth paste; set aside for later use in the batter.
  3. Cream butter and sugar: Using a mixer, cream the softened butter and sugar together until the mixture becomes fluffy and light in texture.
  4. Add eggs: Beat the eggs into the creamed butter mixture until the batter is smooth and well combined.
  5. Incorporate cocoa paste: Add the prepared cocoa and black food colouring paste to the batter and mix thoroughly to evenly distribute the color and flavor.
  6. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even leavening.
  7. Alternate adding dry ingredients and milk: With the mixer running on low, add one-third of the flour mixture, followed by one-third of the milk, alternating between the two and always starting and ending with the flour mixture for best texture.
  8. Add vinegar: Stir in the white vinegar to help the cupcakes rise and enhance the velvet texture.
  9. Bake the cupcakes: Divide the batter evenly among the lined muffin cases and bake in the preheated oven for 15 minutes, or until a skewer inserted in the center comes out clean and the cupcakes spring back when lightly touched.
  10. Cool cupcakes: Allow the cupcakes to cool completely on a wire rack before filling and frosting to prevent melting or sliding of toppings.
  11. Make white chocolate ganache: Heat the cream until it just reaches boiling point, then pour it over the chopped white chocolate; stir until smooth and glossy. Add drops of red food colouring gel gradually until achieving a bright blood-red color. Set aside to cool slightly.
  12. Prepare chocolate buttercream: Beat the softened butter until creamy and smooth. Add cocoa powder and 2 tablespoons of milk, mix well. Gradually add the icing sugar and beat until fully combined and fluffy. Incorporate black gel food colouring until the buttercream is a deep black color, adding more milk if necessary for desired consistency.
  13. Fill cupcakes: Using a small spoon or cupcake corer, scoop out the center portion of each cooled cupcake and fill it with the red white chocolate ganache to create the blood effect.
  14. Frost cupcakes: Pipe or spread the black chocolate buttercream over the tops of the filled cupcakes evenly.
  15. Decorate with ganache drips: Accent each cupcake with a splatter or a few drips of the remaining red white chocolate ganache on the buttercream to emulate vampire bites and dripping blood for a dramatic presentation.

Notes

  • Blood Sucking Vampire Cupcakes are black velvet cupcakes with chocolate buttercream and a red white chocolate ganache filling representing blood.
  • Use gel food colouring rather than liquid to achieve deep colors without thinning the batter or frosting.
  • Ensure cupcakes are completely cooled before filling and frosting to prevent melting or runny ganache.
  • You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 493 kcal
  • Sugar: 51 g
  • Sodium: 220 mg
  • Fat: 26 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 94 mg

Find it online: https://littlespoonbites.com/blood-sucking-vampire-cupcakes-recipe/