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Blood Sucking Vampire Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 131 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes, serves 12 people
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Blood Sucking Vampire Cupcakes are decadent black velvet cupcakes featuring a dramatic black chocolate buttercream and a striking red white chocolate ganache ‘blood’ filling. Perfect for Halloween or any spooky occasion, these cupcakes combine rich cocoa flavors with a visually eerie finish that mimics a vampire bite, offering both a delicious and fun treat.

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

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

Instructions

  1. Prepare the Cocoa Mixture: In a small bowl, mix the cocoa powder, black food colouring, and vanilla extract until you form a thick, smooth paste. Set this mixture aside to incorporate into the batter later.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until the mixture is fluffy and light in texture, ensuring good incorporation of air for a tender crumb.
  3. Add Eggs: Beat in the eggs one at a time until the mixture is smooth and fully combined, which will help emulsify the batter and build structure.
  4. Incorporate Cocoa Mixture: Mix the previously prepared cocoa and black food colouring paste into the creamed butter, sugar, and eggs mixture until evenly combined, allowing the batter to develop that rich dark color.
  5. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure even leavening and to remove any lumps.
  6. Alternate Adding Flour and Milk: With the mixer on low speed, add one-third of the flour mixture to the wet ingredients, followed by one-third of the milk, repeating this alternating process until all the flour and milk are incorporated, starting and ending with the flour mixture. This gentle mixing helps prevent gluten overdevelopment.
  7. Add Vinegar: Finally, stir in the white vinegar, which will react with the baking soda to help the cupcakes rise and stay tender.
  8. Fill Muffin Tin and Bake: Line a muffin tin with cupcake cases and spoon the batter evenly into each case. Place in the preheated oven at 180°C (350°F) and bake for about 15 minutes or until a skewer inserted in the center comes out clean and cupcakes are soft to the touch.
  9. Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before filling and frosting to ensure the ganache and buttercream do not melt.
  10. Make White Chocolate Ganache: Heat the cream to boiling point, then pour it over the white chocolate in a bowl. Stir gently until the chocolate fully melts and the mixture is smooth and glossy. Add red food colouring gel in small drops until a vibrant red color is achieved to simulate ‘blood’. Set aside to cool slightly and thicken.
  11. Prepare Chocolate Buttercream: Beat the softened butter until creamy, then add cocoa powder and two tablespoons of milk and continue beating until combined. Gradually add the icing sugar and beat until smooth and fluffy. Add black gel food colouring until the buttercream turns jet black. If needed, add more milk to achieve a spreadable consistency.
  12. Fill Cupcakes: Using a small spoon or a cupcake corer, scoop out the center of each cooled cupcake. Fill the hollow with the red white chocolate ganache, then pipe the black chocolate buttercream over the top.
  13. Decorate: Drizzle or splatter remnants of the red ganache on top of the buttercream to emulate blood dripping or a vampire bite effect for a spooky finish.

Notes

  • These cupcakes are a decadent black velvet base with black chocolate buttercream and a white chocolate ganache dyed red to mimic blood filling.
  • Use gel food colouring for vibrant colors without thinning the mixtures.
  • Ensure cupcakes are completely cooled before adding ganache and buttercream to avoid melting.
  • White vinegar reacts with baking soda to produce a light and fluffy texture in the cupcakes.
  • For extra flair, consider topping with edible vampire-themed decorations or candies.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 493 kcal
  • Sugar: 51 g
  • Sodium: 220 mg
  • Fat: 26 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 94 mg

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