Description
These Vampire Cupcakes are a spooky and delicious treat perfect for Halloween or any vampire-themed party. Moist chocolate cupcakes are decorated in fun vampire faces with a creamy white chocolate frosting and striking red and black coloring, complete with a sweet surprise inside. This recipe includes a rich cocoa cupcake base and a smooth, flavorful white chocolate buttercream that makes these cupcakes both visually impressive and irresistibly tasty.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup buttermilk (room temperature)
- Black food coloring
White Chocolate Frosting
- 6 ounces Baker’s white chocolate
- ½ cup heavy cream
- 1 tablespoon corn syrup
- Red food coloring
- 4 cups powdered sugar
- 1 cup unsalted butter (slightly melted)
- 2 teaspoons vanilla extract
- Black, light brown, and red food coloring
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk until well combined. Slowly add the wet ingredients into the dry ingredients and mix just until combined. Add black food coloring a few drops at a time until the batter reaches a deep, dark color.
- Bake the cupcakes: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the white chocolate ganache: Chop the white chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream and corn syrup just until it begins to simmer. Pour the hot cream mixture over the chopped white chocolate and let it sit for a minute. Stir gently until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
- Prepare the frosting: In a large bowl, beat the slightly melted unsalted butter until creamy. Gradually add powdered sugar and continue beating. Add vanilla extract and mix to combine. Slowly add the cooled white chocolate ganache to the frosting mixture, beating well to create a smooth, creamy consistency. Divide the frosting into separate bowls and tint each with black, light brown, and red food coloring to create the different colors for decorating.
- Decorate the cupcakes: Using a piping bag fitted with desired tips, frost each cooled cupcake with the white chocolate frosting base. Use the colored frostings to create vampire faces by piping details such as fangs, eyes, and mouths. For an extra spooky effect, use the red food coloring as a ‘bloody’ accent, and black for eerie details. Allow the decorated cupcakes to set for a while before serving.
Notes
- These vampire cupcakes not only look spooktacular but also taste sensational with their moist texture and rich chocolate flavor.
- Using room temperature eggs and buttermilk ensures a smoother batter and better cupcake texture.
- The white chocolate ganache adds a creamy sweetness that balances the rich cocoa cupcake perfectly.
- Adjust the food coloring gradually to achieve the desired intensity without altering the taste.
- Allow cupcakes to cool completely before icing to prevent melting and sliding of the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
