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Halloween Vampire Bite Cupcakes

Halloween Vampire Bite Cupcakes That Are Spooktacularly Delicious

Enjoy these Halloween Vampire Bite Cupcakes, a gluten-free and dairy-free treat with rich chocolate and a bloody strawberry jam center.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Chocolate Chips Use dairy-free chips for a dairy-free option.
  • 1/2 cup Unsalted Butter Can replace with dairy-free alternatives for a vegan version.
  • 1/4 cup Milk Substitute with almond or oat milk for a dairy-free option.
  • 1 tbsp Instant Coffee Enhances chocolate flavor depth.
  • 1 tsp Vanilla Extract No substitutions needed for this key flavor.
  • 1 large Egg Substitute with a vegan egg replacer for dairy-free needs.
  • 1 cup Coconut Sugar or Brown Sugar Brown sugar can provide a richer taste.
  • 1 cup Gluten-Free All-Purpose Flour Use a gluten-free flour blend with xanthan gum for the best texture.
  • 1/2 cup Unsweetened Cocoa Powder Alternating types enhances flavor depth.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 tsp Baking Powder Essential leavening agent.
  • 1/4 tsp Salt Balances flavor.
For the Strawberry Jam Filling
  • 2 cups Strawberries Provides sweetness and tart kick.
  • 2 tbsp Cornstarch Essential for jam texture.
  • 1 drop Red Gel Food Coloring Optional for visual appeal.
For the Buttercream Frosting
  • 3 cups Icing Sugar No substitute needed for perfect consistency.
  • 1/4 cup More Milk Use a dairy-free option if needed.

Equipment

  • oven
  • Cupcake Pan
  • mixing bowls
  • Measuring cups
  • microwave
  • whisk
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with Halloween-themed paper liners.
  2. In a microwave-safe bowl, combine the chocolate chips, unsalted butter, and milk. Heat in 30-second intervals until smooth, about 1-2 minutes.
  3. Whisk in the instant coffee, vanilla extract, egg, and coconut or brown sugar until fully combined, about 1-2 minutes.
  4. In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Fold mixture into wet ingredients.
  5. Fill cupcake liners halfway and bake for 15-19 minutes, or until a toothpick comes out clean.
  6. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack for at least 2 hours.
  7. Prepare the strawberry jam: Cook strawberries with a splash of water over medium heat for 10 minutes, thicken with cornstarch, and chill.
  8. Beat butter until fluffy, then gradually add icing sugar, mixing in vanilla and milk until desired consistency.
  9. Fill each cupcake cavity with strawberry jam and pipe buttercream on top, creating fang marks.
  10. Serve and enjoy within 24 hours or store in the fridge for up to 3 days.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

These cupcakes are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.

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