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Halloween Vampire Bite Cupcakes: Spooky Red Velvet Delights

These spooky red velvet cupcakes are perfect for Halloween, featuring a vibrant red velvet cake, a creamy "spilling blood" filling, pale skin-tone buttercream, and realistic vampire bite decorations. They are a terrifyingly delicious treat designed to impress your ghoulish guests.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 390 kcal

Equipment

  • Oven
  • 12-cup muffin tin
  • Paper liners
  • Large Mixing Bowl
  • wire rack
  • Small Bowl
  • Small knife or cupcake corer
  • Offset spatula or piping bag
  • Dark serving platter

Ingredients
  

For the Red Velvet Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 tbsp cocoa powder
  • 1 tbsp red food coloring gel-based for vibrant color
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp white vinegar
  • 1/4 tsp salt

For the Creamy Spilling Red Velvet Filling

  • 1/2 cup red velvet cake crumbs from the cupcake centers
  • 1/3 cup sweetened condensed milk
  • 1 tbsp unsalted butter melted
  • 1-2 tbsp red food coloring for a vibrant, glossy red hue

For the Pale Skin-Tone Buttercream Frosting

  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 2-3 tbsp milk or heavy cream
  • ivory or peach food coloring A few drops (adjust for a pale, skin-tone effect)
  • 1 tsp vanilla extract

For the Vampire Bite Decoration

  • Candy fangs or small dots of red gelatin for puncture marks
  • Red syrup or edible red gel for "blood" drips

Instructions
 

Cupcake Preparation

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, cream softened butter and sugar until light and fluffy; then add eggs one at a time, mixing well, followed by vanilla extract and red food coloring.
  • In a separate bowl, whisk together flour, cocoa powder, and salt; gradually add these dry ingredients to the wet mixture, alternating with buttermilk, then stir in baking soda and vinegar.
  • Spoon batter into the prepared muffin tin, filling each cup 2/3 full, and bake for 18-20 minutes until a toothpick comes out clean; cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Red Velvet Filling

  • In a small bowl, combine red velvet cake crumbs, sweetened condensed milk, melted butter, and red food coloring, stirring until the mixture is smooth, glossy, and vibrantly red.
  • Once cupcakes are completely cool, use a small knife or corer to remove a center section from each, then fill each cavity with the creamy red velvet filling.

Buttercream Frosting

  • In a large bowl, beat softened butter until creamy, then gradually add sifted powdered sugar, mixing well after each addition.
  • Stir in vanilla extract and milk or cream, then add a few drops of ivory or peach food coloring to achieve a pale, smooth, skin-tone frosting.

Decoration and Serving

  • Using an offset spatula or piping bag, frost each cupcake evenly with the pale buttercream, creating a smooth, skin-like surface.
  • Create two close-set puncture marks on each cupcake with candy fangs or red gelatin, then drizzle red syrup or edible gel from these marks to simulate blood drips down the sides.
  • Arrange the decorated cupcakes on a dark serving platter, adding extra red syrup drips around the base for an enhanced spooky effect.

Notes

Ensure cupcakes are completely cool before coring and frosting for the best results. The red velvet filling should be vibrant and slightly runny to create the "spilling blood" effect.