Halloween isn’t just about spooky costumes and creepy decorations—I love using this time to bake treats that bring some fun and fright to the party table! These Halloween Vampire Bite Cupcakes are the perfect blend of rich chocolate, luscious red filling, and creamy vanilla frosting that even Vampire fans will sink their teeth into. You’ll find that the burst of raspberry jam inside gives each bite a deliciously eerie “bleeding” effect that’s both a delight to the eyes and your taste buds.

I first tried this Halloween Vampire Bite Cupcakes recipe a few years back when looking for something playful yet impressive for a kids’ party. What’s so great about it is how easily you can make these in about 40 minutes and customize the spooky vibe with simple garnishes. Whether you’re making them for a family gathering or a haunted bake sale, these cupcakes always steal the show.

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Why You’ll Love This Recipe

  • Show-Stopping Presentation: The red jam “bite” looks impressively spooky and fun, making these cupcakes perfect for Halloween gatherings.
  • Simple Yet Delicious: Uses pantry staples but delivers a moist, chocolaty cupcake with creamy frosting and fruity surprise inside.
  • Kid-Friendly Fun: Easy for little hands to help with assembly, and a crowd-pleaser for kids and adults alike.
  • Flexible & Customizable: You can easily swap fillings or adjust frosting colors to suit your spooky theme.
A close-up view of a red velvet cupcake with three main layers: the bottom layer is a dark red, moist cake base; the middle layer is a smooth, light pink creamy filling inside the cupcake; the top layer is thick, white cream frosting decorated with bright red syrup dripping down the sides. The cupcake liner is white, slightly peeled back, and there are more cupcakes with the same frosting and syrup blurred in the dark background. The photo is taken on a surface with a dark texture but should be imagined on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays an important role to make these Halloween Vampire Bite Cupcakes perfectly moist and flavorful, with that striking red filling and creamy frosting. Here’s a quick guide so you’ll know exactly what to grab at the store or double-check in your pantry.

  • All-purpose flour: The foundation for light, tender cupcakes without getting dense.
  • Granulated sugar: Classic sweetener that helps balance the chocolate and tart filling.
  • Unsweetened cocoa powder: Adds rich chocolate flavor essential for vampire-themed treats.
  • Baking powder and baking soda: Leavening agents that help cupcakes rise beautifully.
  • Salt: Enhances all the sweet and chocolatey flavors.
  • Eggs: Bind everything together and add moisture.
  • Vegetable oil: Keeps cupcakes moist and tender for days.
  • Buttermilk: Adds tang and tenderness, plus reacts with baking soda for lift.
  • Vanilla extract: Brings warmth and depth to the batter and frosting alike.
  • Raspberry or strawberry jam: The “blood-red” filling that delivers that iconic vampire bite surprise.
  • Unsalted butter (softened): Key for creamy, smooth frosting without overpowering sweetness.
  • Powdered sugar: Sweetens and thickens the frosting to the perfect texture.
  • Heavy cream: Lightens the frosting and helps with spreading or piping.
  • Red food coloring: Gives that spooky, vibrant color for your vampire bite effect.
  • Fresh raspberries (optional): I love using these for the finishing touch—they add realism and extra flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve found that personalizing this Halloween Vampire Bite Cupcakes recipe makes it even more festive and fun. Don’t hesitate to mix up fillings or try different frostings—there’s so much room for creativity here!

  • Filling swaps: I once used cherry preserves for a more robust, darker bite for a richer flavor that surprised my family.
  • Frosting variations: Swap vanilla buttercream for cream cheese frosting if you prefer a tangy twist; it pairs beautifully with the jam.
  • Dietary tweaks: Use a dairy-free butter and plant-based milk for vegan versions—results are still soft and tasty, I promise!
  • Decoration ideas: Try edible vampire fangs or candy eyes on top for an extra spooky touch at your Halloween party.

How to Make Halloween Vampire Bite Cupcakes Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. I always like to use good quality liners to prevent sticking and make cleanup easy, which you’ll appreciate after a messy jam filling step!

Step 2: Mix Dry Ingredients

Whisk together all the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt—in a large bowl. I like to do this first so everything gets evenly combined and your cupcakes bake uniformly.

Step 3: Combine Wet Ingredients Separately

In another bowl, beat the eggs, then mix in vegetable oil, buttermilk, and vanilla extract. This wet mix brings richness and tenderness to your cupcake batter, making sure every bite melts in your mouth.

Step 4: Mix Wet and Dry Ingredients Together

Gradually pour the wet ingredients into the dry, stirring gently until just combined. Remember, don’t overmix! I learned this the hard way—overmixing can make cupcakes tough instead of soft and fluffy.

Step 5: Bake Your Cupcakes

Fill your cupcake liners about two-thirds full with the batter and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean. My tip? Start checking at 18 minutes to prevent drying out.

Step 6: Prepare the Blood-Red Filling

While your cupcakes cool, gently heat your chosen jam just until it becomes pourable, then let it cool to room temperature. This warm jam will settle perfectly inside each cupcake “bite” without melting your frosting later.

Step 7: Core and Fill the Cupcakes

Use a small knife or a cupcake corer to remove the center from each cooled cupcake, creating a little well. Then spoon the cooled jam into the center generously. This is the “vampire bite” effect that I can’t get enough of—the surprise red filling just oozes out when you take a bite!

Step 8: Make the Frosting and Decorate

Beat softened butter until fluffy, then gradually add powdered sugar, heavy cream, vanilla, and red food coloring until you reach your desired color and consistency. You can pipe the frosting on for a fancy look or just spread it with a knife. I like to top mine with fresh raspberries for an authentic blood-drip vibe—plus it adds a nice fresh contrast.

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Pro Tips for Making Halloween Vampire Bite Cupcakes Recipe

  • Don’t Overmix the Batter: Folding just until combined keeps cupcakes tender and fluffy—avoid dense texture traps!
  • Jam Temperature Matters: Make sure jam is warm but not hot when filling cupcakes to keep the structure intact.
  • Use Toothpick Test Early: Start checking cupcakes a couple of minutes before time’s up to prevent drying out, especially in different ovens.
  • Add Color Gradually: When coloring frosting, add food dye a little at a time to avoid overdoing the red, which can get too intense quickly.

How to Serve Halloween Vampire Bite Cupcakes Recipe

A rich, red cupcake is shown with a white paper liner peeled back, revealing its deep red crumb texture. In the center of the cupcake, there is a smooth pink filling. On top, thick white frosting swirls upwards with red sauce dripping down over it. The cupcake sits on a dark textured surface with more cupcakes in the background, each with the same red base, white frosting, and dripping red sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my cupcakes with fresh raspberries—it adds that perfect “bloody” look and a little tartness that cuts through the sweetness. Sometimes I add tiny edible vampire teeth candies or a sprinkle of red sugar crystals for an extra spooky effect that guests love.

Side Dishes

These cupcakes shine on their own, but I like to serve them alongside a simple batch of homemade caramel popcorn or pumpkin spice cookies for a Halloween dessert table that’s full of variety and texture.

Creative Ways to Present

For parties, I’ve arranged these cupcakes on a tiered stand with faux cobwebs and plastic spiders scattered around. Another fun idea is serving them on a “throne” of skull-shaped plates or creating a vampire coffin box to reveal the treats inside—it adds drama and a wow factor guests will remember!

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container in the fridge for up to 3 days. I usually line the container so the frosting doesn’t get smushed and they stay fresh. The chilling actually helps the flavors meld nicely!

Freezing

To freeze, wrap each cupcake individually with plastic wrap and place in a freezer-safe box for up to 2 months. I have frozen these before, and when thawed slowly in the fridge overnight, they taste almost as fresh as the day they were baked.

Reheating

Since frosting doesn’t reheat well, I usually enjoy leftovers cold or at room temperature. If you want to warm them, gently heat the cupcake (without frosting) in the microwave for about 10 seconds, then add fresh frosting or jam afterwards.

FAQs

  1. Can I use homemade jam for the vampire bite filling?

    Absolutely! Homemade jam works wonderfully and can add a personal touch to your cupcakes. Just make sure the jam is slightly warmed to pour easily, and cooled before filling cupcakes to avoid melting the frosting later.

  2. What’s the easiest way to core cupcakes without breaking them?

    I’ve found that using a small melon baller or a cupcake corer tool gives you clean, neat holes. If you don’t have one, use a small sharp knife carefully and remove the center in a cone shape to keep the cupcakes sturdy.

  3. Can I make these cupcakes vegan or gluten-free?

    Yes! Swap all-purpose flour with a gluten-free blend and replace eggs and dairy with vegan alternatives. I recommend a tested vegan chocolate cupcake recipe as the base to ensure texture, then follow the rest of the filling and frosting steps with vegan versions of butter and cream.

  4. How do I get the red frosting color without artificial food coloring?

    You can try natural colorings like beet juice or raspberry powder. Keep in mind these may slightly alter the flavor and might not give as vibrant a red, but they work well if you prefer natural options.

  5. What if the jam leaks out and makes the cupcakes soggy?

    To avoid soggy cupcakes, use a thicker jam or even slightly reduce it on the stove to thicken before filling. Also, don’t overfill the cavities—just enough jam to create that “bite” effect without soaking through.

Final Thoughts

This Halloween Vampire Bite Cupcakes recipe has become one of my favorite seasonal treats because it’s playful, delicious, and pretty easy to pull off even when you’re juggling Halloween prep chaos. I love how it brings a little theatrical flair to baking that guests actually talk about. If you’re looking for a festive, crowd-pleasing dessert that’s both sweet and spooky, I promise you’ll enjoy making and sharing these cupcakes as much as I do. Grab your apron, start baking, and get ready for some serious vampire-approved yum!

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Halloween Vampire Bite Cupcakes Recipe

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These Halloween Vampire Bite Cupcakes are a spooky and delicious treat featuring moist chocolate cupcakes filled with a blood-red raspberry or strawberry jam center, topped with creamy, vibrant red frosting. Perfect for Halloween parties, they combine rich chocolate flavor with a sweet and tangy surprise filling, decorated to resemble vampire bites for a fun and festive dessert experience.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

For the Blood Red Filling:

  • 1 cup raspberry or strawberry jam
  • Optional: Fresh raspberries for garnish

For the Frosting:

  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Red food coloring

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly combine all the dry ingredients.
  3. Combine Wet Ingredients: In a separate bowl, beat the two large eggs then add the vegetable oil, buttermilk, and vanilla extract, mixing well to blend the wet ingredients thoroughly.
  4. Combine Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined to avoid overmixing which could make cupcakes dense.
  5. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove and cool completely.
  6. Make the Filling: Warm the raspberry or strawberry jam gently until it becomes liquid and easier to spoon. Then set it aside to cool before filling the cupcakes.
  7. Core the Cupcakes: Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake to create a well for the filling.
  8. Fill with Jam: Spoon the cooled jam into each cupcake well generously, making sure it fills up but does not overflow.
  9. Prepare the Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and red food coloring, mixing until you achieve a smooth, fluffy red frosting.
  10. Frost the Cupcakes: Pipe or spread the red frosting evenly on top of each cupcake, covering the jam-filled center and creating a vibrant red finish.
  11. Garnish: Optionally, decorate each cupcake with fresh raspberries on top to enhance the vampire bite appearance and add extra flavor.

Notes

  • Ensure cupcakes are fully cooled before coring and filling to prevent the jam from melting and soaking into the cupcake.
  • You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice if buttermilk is unavailable.
  • Adjust the amount of red food coloring to achieve your desired shade of vampire-red frosting.
  • For a sharper ‘bite’ effect, use a small round cutter to core the cupcakes evenly.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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