Vampire Cupcakes Recipe

• Instant espresso powder: This little addition adds a subtle depth to the chocolate flavor, making the cupcakes taste more sophisticated without any actual coffee bitterness.
• All-purpose flour: Make sure it’s freshly sifted for the best texture — no one wants dense cupcakes!
• Unsweetened cocoa powder: Use a good quality, natural cocoa for the richest chocolate flavor and a deep color.
• Baking powder & baking soda: These help the cupcakes rise just right — no skimping here!
• Kosher salt: Just a pinch balances out all that sweetness perfectly.
• Egg: Bring it to room temperature to ensure your batter is smooth and well incorporated.
• Whole milk: The fat content here gives the cupcake crumb a tender texture.
• Vegetable oil: Keeps the cupcakes moist and soft, much better than butter for this recipe.
• Pure vanilla extract: Adds warmth and enhances flavors — always go for pure!
• Granulated sugar: Sweetens the batter while helping create a slight crust on the cupcake tops.
• Strawberry jelly: This is your “blood” filling — use a good-quality jam for the best color and flavor.
• Red gel food coloring: A couple of drops amp up the “bloody” effect for that vampire vibe.
• Unsalted butter: Softened butter gives your frosting that luscious, creamy texture.
• Marshmallow Fluff: Adds a silky, fluffy sweetness that’s out of this world.
• Confectioners’ sugar: Essential for that smooth, pipeable frosting consistency.
• Crushed chocolate graham crackers or chocolate wafer cookies: These crumbs create Dracula’s iconic “hairline” and add some tasty crunch on top.

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

Variations

I love how versatile this Vampire Cupcakes Recipe is — you can easily customize it to fit your preferences or dietary needs. Here are a few twists I’ve tried or thought would be fun to experiment with next time.

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the cupcakes still turned out moist and delicious without sacrificing texture.
• Vegan Adaptation: Using a flax egg and plant-based milk plus vegan butter made the frosting slightly different but still super tasty after a few tweaks.
• Fruit Filling Alternatives: You can try raspberry jam or cherry preserves for a different blood-red surprise that adds a bit of tartness.
• Extra Chocolate Punch: Adding mini chocolate chips to the batter gave the cupcakes a fun texture and made my family go crazy for them.

How to Make Vampire Cupcakes Recipe

Step 1: Prep your oven and espresso

First things first, arrange your oven rack in the center and preheat it to 350°F. Line a 12-cup muffin tin with cupcake liners — trust me, you’ll thank yourself later when cleanup is a breeze! In a small bowl or liquid measuring cup, stir together the instant espresso powder with half a cup of hot water. Let it cool while you get the dry ingredients ready. This espresso step is a real game-changer — it deepens the chocolate flavor in a way that’s subtle but unmistakable.

Step 2: Mix the dry ingredients

In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Sifting not only combines your ingredients evenly but helps avoid lumps from the cocoa powder, so your cupcakes come out super smooth. I sometimes skip sifting and regret it — so don’t skip this step!

Step 3: Combine wet ingredients and sugar

Using a stand mixer with the whisk attachment (or a hand mixer), beat together the egg, whole milk, vegetable oil, and vanilla extract on medium speed until just combined. Then add the granulated sugar along with your cooled espresso mixture and beat again until everything is incorporated. The batter will start to look glossy and smooth here — that’s a good sign!

Step 4: Add dry ingredients and bake

Switch your mixer to low speed and add the dry ingredients in batches. Be sure to scrape down the sides of the bowl so no pockets of flour hide in the batter! Mix until the batter looks glossy and runny, usually about two minutes. Use a cookie or ice cream scoop to fill the cupcake liners two-thirds full — this gives them the perfect rise without spilling over. Pop them in the oven and bake for 18 to 20 minutes, rotating halfway through so they bake evenly. A toothpick inserted in the center should come out clean. Let the cupcakes cool completely on a wire rack before moving on.

Step 5: Hollow out and add “blood” filling

Once cooled, grab a melon baller or small spoon and scoop a 3/4-inch deep round hole into the top center of each cupcake. Do yourself a favor and taste the scooped cupcake pieces — chef’s snack! Whisk together the strawberry jelly with one to two drops of red gel food coloring in a small bowl until the color is bright and vibrant. Use a teaspoon to fill each hole with the jelly “blood” mixture, and pop the cupcakes into the fridge so the filling can set while you mix up the frosting.

Step 6: Make the marshmallow frosting

In your mixer (this time fitted with the paddle attachment), beat the softened unsalted butter on medium-high speed until silky smooth. Turn off the mixer, add the Marshmallow Fluff, then start beating again on low speed while gradually adding the confectioners’ sugar half a cup at a time. Increase the speed to medium once it’s incorporated and keep beating until you have a smooth, fluffy frosting — about 1 to 2 minutes. Add the vanilla extract and kosher salt and beat for another minute. This frosting is seriously my favorite because it’s light, sweet, and just the right texture to hold the “blood” filling in place.

Step 7: Frost, decorate, and add the vampire fang details

Take a small spoonful of frosting and dollop it directly over the jelly-filled hole on each cupcake. Gently spread the frosting out without disturbing the “blood” underneath—don’t stress about crumbs mixing in, it adds to the charm. Refrigerate the cupcakes for about 20 minutes to let the frosting set. Then, cut a 3-inch circle out of parchment paper and fold it in half. At the top fold, snip off a tiny rounded corner to create a heart-shaped stencil. Pour your crushed chocolate graham cracker or wafer cookie crumbs into a shallow bowl.

Lay the parchment stencil gently over each cupcake and roll the edges of the frosting in the crumbs to create Dracula’s iconic “hairline.” Carefully lift the stencil and repeat for the rest, wiping off crumbs from the parchment as needed. Use a toothpick or small squeeze bottle dipped in your reserved jelly blood mixture to drip two small “fangs” near the bottom edge of each cupcake. It’s such a fun detail that always gets a laugh and double-take!

How to Serve Vampire Cupcakes Recipe

Garnishes

I usually keep garnishes simple — the crushed chocolate cookie crumbs already add texture and that “hairline” look, which is the star visual here. But if you want to get creative, you can sprinkle a little edible glitter or use tiny red candy eyes for a playful vampire face effect. Personally, I love how the jelly “fangs” speak for themselves, so I don’t add much else.

Side Dishes

Since these Vampire Cupcakes are rich and sweet, I like serving them with something refreshing like a citrus fruit salad or a tangy berry compote, which cuts through the richness. For drinks, a chilled glass of sparkling water with a splash of cranberry juice or a hot cup of dark roast coffee pairs beautifully.

Creative Ways to Present

For a Halloween party, I once placed these cupcakes on a black tiered stand surrounded by fake spider webs and plastic bats — the “blood” dripping really popped against the dark backdrop! Another time, I served them in small cauldrons for a whimsical witchy vibe. If you’re serving kids, placing them on a platter with “vampire teeth” picks makes the presentation both cute and interactive.

Make Ahead and Storage

Storing Leftovers

These Vampire Cupcakes store really well in an airtight container in the refrigerator for up to 3 days. I’ve found that keeping them chilled helps keep the jelly filling firm and the frosting fresh. Be sure to bring them back to room temperature for about 20 minutes before serving so the flavors shine through.

Freezing

If you want to make ahead and freeze, it works best to freeze the cupcakes unfrosted — wrap each cupcake tightly in plastic wrap and place in an airtight container. Thaw overnight in the fridge, then fill with jelly and frost fresh before serving. I tried freezing fully decorated cupcakes once, but the frosting loses its fluffy texture after thawing.

Reheating

Since these cupcakes are best enjoyed slightly cooled or at room temperature, I don’t recommend reheating. If you do want to gently warm them, pop them in the microwave for 10 seconds max — just enough to soften without melting the frosting or “blood” filling.

FAQs

Final Thoughts

This Vampire Cupcakes Recipe has become one of my go-to festive treats every Halloween — it’s fun to make, approachable for bakers of all skill levels, and absolutely adored by everyone who tries them. I love sharing this recipe because it strikes that perfect balance between whimsical and seriously tasty. If you want to bring some sweet delight and a little spooky fun to your next gathering, I wholeheartedly recommend you give these cupcakes a try. I promise, you’ll be hooked just like me!

If you’re on the hunt for a fun and festive Halloween treat that’s both spooky and delicious, then this Vampire Cupcakes Recipe is exactly what you need. I absolutely love how these cupcakes have that rich, chocolatey base with a surprise strawberry “blood” filling that really makes them stand out at any party or family gathering. They’re playful to make and even more fun to eat — perfect for kids and adults alike who want a little bite of spooky indulgence.

When I first tried this Vampire Cupcakes Recipe, I was amazed at how easily it came together but still wowed everyone with its layers of flavor and playful presentation. You’ll find that the combination of espresso in the cake and the fluffy marshmallow frosting balances the sweetness perfectly, so it’s not just cute but also packed with taste. Plus, it’s a fantastic recipe to try if you want to impress guests without a ton of fuss — ideal for Halloween celebrations, themed parties, or just a fun weekend baking project with your crew.

Ingredients You’ll Need

Before you start baking your Vampire Cupcakes, it helps to have all your ingredients prepped and ready — they work together beautifully to create this rich, flavorful chocolate base with a tart, sweet strawberry surprise and fluffy frosting. Here are some tips to keep in mind as you shop.

• Instant espresso powder: This little addition adds a subtle depth to the chocolate flavor, making the cupcakes taste more sophisticated without any actual coffee bitterness.
• All-purpose flour: Make sure it’s freshly sifted for the best texture — no one wants dense cupcakes!
• Unsweetened cocoa powder: Use a good quality, natural cocoa for the richest chocolate flavor and a deep color.
• Baking powder & baking soda: These help the cupcakes rise just right — no skimping here!
• Kosher salt: Just a pinch balances out all that sweetness perfectly.
• Egg: Bring it to room temperature to ensure your batter is smooth and well incorporated.
• Whole milk: The fat content here gives the cupcake crumb a tender texture.
• Vegetable oil: Keeps the cupcakes moist and soft, much better than butter for this recipe.
• Pure vanilla extract: Adds warmth and enhances flavors — always go for pure!
• Granulated sugar: Sweetens the batter while helping create a slight crust on the cupcake tops.
• Strawberry jelly: This is your “blood” filling — use a good-quality jam for the best color and flavor.
• Red gel food coloring: A couple of drops amp up the “bloody” effect for that vampire vibe.
• Unsalted butter: Softened butter gives your frosting that luscious, creamy texture.
• Marshmallow Fluff: Adds a silky, fluffy sweetness that’s out of this world.
• Confectioners’ sugar: Essential for that smooth, pipeable frosting consistency.
• Crushed chocolate graham crackers or chocolate wafer cookies: These crumbs create Dracula’s iconic “hairline” and add some tasty crunch on top.

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

Variations

I love how versatile this Vampire Cupcakes Recipe is — you can easily customize it to fit your preferences or dietary needs. Here are a few twists I’ve tried or thought would be fun to experiment with next time.

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the cupcakes still turned out moist and delicious without sacrificing texture.
• Vegan Adaptation: Using a flax egg and plant-based milk plus vegan butter made the frosting slightly different but still super tasty after a few tweaks.
• Fruit Filling Alternatives: You can try raspberry jam or cherry preserves for a different blood-red surprise that adds a bit of tartness.
• Extra Chocolate Punch: Adding mini chocolate chips to the batter gave the cupcakes a fun texture and made my family go crazy for them.

How to Make Vampire Cupcakes Recipe

Step 1: Prep your oven and espresso

First things first, arrange your oven rack in the center and preheat it to 350°F. Line a 12-cup muffin tin with cupcake liners — trust me, you’ll thank yourself later when cleanup is a breeze! In a small bowl or liquid measuring cup, stir together the instant espresso powder with half a cup of hot water. Let it cool while you get the dry ingredients ready. This espresso step is a real game-changer — it deepens the chocolate flavor in a way that’s subtle but unmistakable.

Step 2: Mix the dry ingredients

In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Sifting not only combines your ingredients evenly but helps avoid lumps from the cocoa powder, so your cupcakes come out super smooth. I sometimes skip sifting and regret it — so don’t skip this step!

Step 3: Combine wet ingredients and sugar

Using a stand mixer with the whisk attachment (or a hand mixer), beat together the egg, whole milk, vegetable oil, and vanilla extract on medium speed until just combined. Then add the granulated sugar along with your cooled espresso mixture and beat again until everything is incorporated. The batter will start to look glossy and smooth here — that’s a good sign!

Step 4: Add dry ingredients and bake

Switch your mixer to low speed and add the dry ingredients in batches. Be sure to scrape down the sides of the bowl so no pockets of flour hide in the batter! Mix until the batter looks glossy and runny, usually about two minutes. Use a cookie or ice cream scoop to fill the cupcake liners two-thirds full — this gives them the perfect rise without spilling over. Pop them in the oven and bake for 18 to 20 minutes, rotating halfway through so they bake evenly. A toothpick inserted in the center should come out clean. Let the cupcakes cool completely on a wire rack before moving on.

Step 5: Hollow out and add “blood” filling

Once cooled, grab a melon baller or small spoon and scoop a 3/4-inch deep round hole into the top center of each cupcake. Do yourself a favor and taste the scooped cupcake pieces — chef’s snack! Whisk together the strawberry jelly with one to two drops of red gel food coloring in a small bowl until the color is bright and vibrant. Use a teaspoon to fill each hole with the jelly “blood” mixture, and pop the cupcakes into the fridge so the filling can set while you mix up the frosting.

Step 6: Make the marshmallow frosting

In your mixer (this time fitted with the paddle attachment), beat the softened unsalted butter on medium-high speed until silky smooth. Turn off the mixer, add the Marshmallow Fluff, then start beating again on low speed while gradually adding the confectioners’ sugar half a cup at a time. Increase the speed to medium once it’s incorporated and keep beating until you have a smooth, fluffy frosting — about 1 to 2 minutes. Add the vanilla extract and kosher salt and beat for another minute. This frosting is seriously my favorite because it’s light, sweet, and just the right texture to hold the “blood” filling in place.

Step 7: Frost, decorate, and add the vampire fang details

Take a small spoonful of frosting and dollop it directly over the jelly-filled hole on each cupcake. Gently spread the frosting out without disturbing the “blood” underneath—don’t stress about crumbs mixing in, it adds to the charm. Refrigerate the cupcakes for about 20 minutes to let the frosting set. Then, cut a 3-inch circle out of parchment paper and fold it in half. At the top fold, snip off a tiny rounded corner to create a heart-shaped stencil. Pour your crushed chocolate graham cracker or wafer cookie crumbs into a shallow bowl.

Lay the parchment stencil gently over each cupcake and roll the edges of the frosting in the crumbs to create Dracula’s iconic “hairline.” Carefully lift the stencil and repeat for the rest, wiping off crumbs from the parchment as needed. Use a toothpick or small squeeze bottle dipped in your reserved jelly blood mixture to drip two small “fangs” near the bottom edge of each cupcake. It’s such a fun detail that always gets a laugh and double-take!

How to Serve Vampire Cupcakes Recipe

Garnishes

I usually keep garnishes simple — the crushed chocolate cookie crumbs already add texture and that “hairline” look, which is the star visual here. But if you want to get creative, you can sprinkle a little edible glitter or use tiny red candy eyes for a playful vampire face effect. Personally, I love how the jelly “fangs” speak for themselves, so I don’t add much else.

Side Dishes

Since these Vampire Cupcakes are rich and sweet, I like serving them with something refreshing like a citrus fruit salad or a tangy berry compote, which cuts through the richness. For drinks, a chilled glass of sparkling water with a splash of cranberry juice or a hot cup of dark roast coffee pairs beautifully.

Creative Ways to Present

For a Halloween party, I once placed these cupcakes on a black tiered stand surrounded by fake spider webs and plastic bats — the “blood” dripping really popped against the dark backdrop! Another time, I served them in small cauldrons for a whimsical witchy vibe. If you’re serving kids, placing them on a platter with “vampire teeth” picks makes the presentation both cute and interactive.

Make Ahead and Storage

Storing Leftovers

These Vampire Cupcakes store really well in an airtight container in the refrigerator for up to 3 days. I’ve found that keeping them chilled helps keep the jelly filling firm and the frosting fresh. Be sure to bring them back to room temperature for about 20 minutes before serving so the flavors shine through.

Freezing

If you want to make ahead and freeze, it works best to freeze the cupcakes unfrosted — wrap each cupcake tightly in plastic wrap and place in an airtight container. Thaw overnight in the fridge, then fill with jelly and frost fresh before serving. I tried freezing fully decorated cupcakes once, but the frosting loses its fluffy texture after thawing.

Reheating

Since these cupcakes are best enjoyed slightly cooled or at room temperature, I don’t recommend reheating. If you do want to gently warm them, pop them in the microwave for 10 seconds max — just enough to soften without melting the frosting or “blood” filling.

FAQs

Final Thoughts

This Vampire Cupcakes Recipe has become one of my go-to festive treats every Halloween — it’s fun to make, approachable for bakers of all skill levels, and absolutely adored by everyone who tries them. I love sharing this recipe because it strikes that perfect balance between whimsical and seriously tasty. If you want to bring some sweet delight and a little spooky fun to your next gathering, I wholeheartedly recommend you give these cupcakes a try. I promise, you’ll be hooked just like me!