These spooky vampire bite cupcakes consist of triple chocolate cupcakes filled with strawberry jam topped with blood-bitten vanilla buttercream. They are gluten-free, easily dairy-free, and perfect for a Halloween celebration!
These Vampire Bite Cupcakes are simultaneously the cutest and spookiest gluten-free, dairy-free dessert you've ever seen.
A triple chocolate cupcake is filled with a thick, oozing strawberry jam, topped with a vanilla buttercream and fang bites. They're bloody brilliant!
Need a treat for a Halloween party, fall birthday, or just a regular day of the week dessert? If triple chocolate cupcakes filled with strawberry jam and topped with a vanilla buttercream sounds good to you, then you're in the right place.
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Why You'll Love This Recipe
- Perfectly festive. These spooky treats are perfect for Halloween!
- Allergy-friendly for everyone to enjoy. These cupcakes are gluten-free and easily dairy-free or nut-free.
- Bakery quality at home. No need to spend $6 a pop when you make them at home! These cupcakes are moist and fluffy with a bakery-style look and texture.
- Delicious flavours. Chocolate + strawberry are a classic combo. Put a spooky twist on them and they are perfect for a Halloween party. No one would even guess that this version is allergy friendly!
What are Vampire Bite Cupcakes?
With their red oozing centre and distinct fang-marked buttercream, these cupcakes look like a vampire took a bite out of them! A dark cocoa, triple chocolate cupcake is filled with a deep red strawberry jam and topped with vanilla buttercream... plus a bloody bite mark.
Ingredient Notes
Here is everything you'll need to make these vampire bite cupcakes:
- Chocolate chips: Melted chocolate chips add a depth to the chocolate flavour. Be sure to use dairy-free chocolate chips like these Enjoy Life Foods.
- Unsalted butter: Use dairy-free if preferred. I enjoy Miyokos Creamery or Becel Plant Based Bricks.
- Milk: Use dairy-free if preferred. I like Silk unsweetened almond milk.
- Instant coffee: Deepens the chocolate flavour in a way you can't put your finger on. Ensure it is finely ground—I use Nescafe gold.
- Coconut sugar or brown sugar is an equivalent substitution.
- Gluten-free all-purpose flour with xanthan gum: I use the Bob's Red Mill 1:1 baking flour (blue bag).
- Unsweetened cocoa powder: I use half dutch processed and half black cocoa powder, but use what you have.
- Fresh or frozen strawberries: Either will work for the jam. I use frozen for ease.
- Cornstarch: A little cornstarch helps thicken the jam so it is easy to pipe onto the cupcakes.
- Red gel food colouring: This deepens the natural strawberry colour slightly.
Substitutions
There are many ways to change up these cupcakes depending on your mood. Here are some substitution suggestions:
- Dairy-Free: Dairy or non-dairy ingredients will work for this recipe. My milk of choice is unsweetened almond milk, and my butter of choice is Miyokos Creamery or Becel Plant Based Bricks.
- Gluten-Free: If you don't require a gluten-free diet, feel free to use regular all-purpose flour.
- Instant coffee: Instant coffee or instant espresso will work. If you don't have, you can omit and the cupcakes will still be chocolatey and delicious!
- Coconut sugar: Use brown sugar in a pinch. White sugar will also work too.
- Strawberries: Use raspberries for the jam if you prefer the flavour. Fresh or frozen will work here too.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make these vampire bite cupcakes.
Dark Chocolate Cupcakes
(Prep) Preheat the oven to 350°F and prepare a cupcake pan with paper liners.
(1) In a large microwave-safe bowl, add the chocolate chips, butter, and milk. Microwave in 20 second intervals, stirring in between, until the chocolate chips are fully melted and the mixture is warm.
(2) Add the instant coffee to the bowl and whisk until fully dissolved. Add the vanilla, egg, sugar and mix well.
(3) Place the gluten-free flour, cocoa powder, baking soda, baking powder, and salt on top of the liquid mixture. Whisk the dry ingredients together gently then vigorously whisk to incorporate everything together.
(4) Use an ice cream scoop to fill the cupcake liners just over halfway with batter. The batter should yield 10-12 cupcakes. Bake at 350° for 15-19 minutes or until a toothpick inserted comes out clean.
(5) Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Let cool for at least 2 hours before decorating.
Strawberry Jam
(6) The strawberry jam filling can be made in advance. Add the strawberries to a heavy-bottom saucepan. Pour in enough water just to cover the bottom and turn the heat to medium-high. Melt and break up any larger pieces with a rubber spatula for 5-7 minutes.
Once broken down, turn the heat to medium-low and simmer for about 13 minutes, stirring often so the jam doesn't burn.
(7) Dissolve 2 teaspoon of cornstarch with a few drops of water in a separate bowl. Pour into the pot and stir on low for a few more minutes. You want the consistency to be quite thick.
(8) Mix in a small amount of red gel food colouring to get a deep blood-looking colour. Chill in the fridge in an airtight container for at least 2 hours.
Vanilla Buttercream
(9) In a stand mixer, beat the butter with the paddle attachment on medium-high for 1 minute. Scrape down the sides and beat again for another 2 minutes.
Add the icing sugar ½ cup at a time. Mix starting on a low speed to incorporate, then increase to medium-high. Repeat until all 2½ cups are incorporated. Beat on medium-high for 3-5 minutes until fluffy.
Mix in the vanilla, salt, and milk. Add more milk if a smoother texture is desired.
Once the buttercream is finished mixing, remove the bowl from the stand mixer and use a rubber spatula to stir the icing around. This will remove any excess air bubbles that could disrupt the piping process later on.
Assembly
(10) Press a medium size piping tip into the centre of each cupcake to remove a cavity. I used a Wilton #4.
(11) Then spoon the strawberry jam into a piping bag with a small tip, or a ziplock bag with the corner cut. Fill the centres of the cupcakes then set aside to use later. Be sure to not overflow over the top of the hole.
Spoon the buttercream into a piping bag with a larger tip. Swirl on top of the cupcakes, covering the secret filling hole.
Using a straw, poke 2 holes in the buttercream of each cupcake. Fill in the holes to resemble blood drips from vampire bites with the jam piping bag.
Now you are ready to enjoy your spooky treat! Best served within 24 hours from room temperature.
How to Serve
If you're having a Halloween party, why not showcase your vampire bite cupcakes beside some of these other spooky gluten-free treats:
- Chocolate-Covered Strawberry Pumpkin Patch
- Pumpkin Spice Tiramisu (Dairy-Free)
- Healthy Halloween Dirt Cups (Vegan)
- Soft Pumpkin Sugar Cookies (Dairy-Free)
- Starbucks Copycat Pumpkin Scones (Dairy-Free)
- Baked Apple Fritters (Dairy-Free)
- Pumpkin Cold Brew (Dairy-Free option)
- Pumpkin Spice Latte (Vegan)
Make Ahead & Storage
Make Ahead: You could prepare the strawberry jam, buttercream, and cupcakes a day in advance. Store the jam and buttercream in the fridge then bring to room temperature before using. Assemble on the day you plan to serve.
Storage: Cupcakes are best served at room temperature within 24 hours of making. After that, cupcakes should be stored in the fridge to preserve the jam and buttercream. Allow to come to room temperature before eating. Cupcakes will last for up to 3 days.
Freezing: Cupcakes can be frozen in an airtight container for up to 2 months. Defrost on the counter overnight.
Expert Tips
Here are some of my top tips and tricks for the best gluten-free cupcakes:
- Check the cupcakes after 15 minutes. The last thing you want is dry, overbaked cupcakes. Inset a toothpick into the centre. When it comes out clean with a few crumbs, they're done!
- Allow cupcakes to cool before assembling! Hot cupcakes will melt the jam and buttercream.
- Don't walk away from the jam! This is how you will end up with burnt jam and a burnt pan. Keep stirring! Then allow to cool completely before using.
- Use a piping tip to core the cupcakes. There are fancy devices to do this, but a good ol piping tip removes the perfect amount! Just about any shape will work.
- Use a thick skewer or chopstick to create 2 holes in the buttercream for the fangs. This will create a little cavity for the jam bites to sit in and make it not only easier to pipe, but more realistic looking.
- Enjoy fresh! Cupcakes are best on the day they're made, but they will keep in an airtight container at room temperature for 1 day, or in the fridge for several.
Frequently Asked Questions
I have not tested the cupcake recipe without the egg. It is essential to the binding and rising of the cupcakes. You could try a vegan egg replacer or flax egg, and if you do please leave a comment below on how it went! The rest of these cupcakes can be made gluten and dairy free.
This may happen when cupcakes are overbaked. They will still be delicious, but should be removed from the oven right away when a toothpick comes out clean with moist crumbs.
I got mine from Amazon, though you may have luck at some specialty baking or health food stores.
While you could, I haven't tested it! The jam in this recipe is boiled down to a very concentrated consistency so that it can be piped. I'm not sure a pre-made jam would have the same texture.
Anyone you serve these spooky treats to is sure to love and remember them. Be sure to cut one in half to get a nice cross section view of the bloody ooze.
No matter if you’re serving this to kids, teens, or adults – anyone who gets a chance to taste these bloody vampire bite cupcakes is sure to love them! They’re a super fun themed dessert for a Halloween celebration. And since they’re gluten-free and dairy-free, you can serve them to all of your family & friends!
More Gluten-Free Halloween Recipes
- Healthy Halloween Dirt Cups
- Gluten-Free Dairy-Free Pumpkin Tiramisu
- Baked Apple Fritters
- Soft Pumpkin Sugar Cookies
- Chocolate Covered Strawberry Pumpkin Patch
Gluten-Free Fall Recipes
Have you made these vampire bite cupcakes? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Vampire Bite Cupcakes
Ingredients
Dark Chocolate Cupcakes
- ¼ cup chocolate chips
- ½ cup unsalted butter use dairy-free if preferred
- ½ cup milk use dairy-free if preferred
- 1 tablespoon instant coffee ensure it is finely ground, I use Nescafe gold
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup coconut sugar or brown sugar
- 1 cup gluten-free all-purpose flour with xanthan gum I use the Bob's Red Mill 1:1 baking flour (blue bag)
- ½ cup unsweetened cocoa powder I use half dutch processed and half black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Strawberry Jam
- 2 cups fresh or frozen strawberries
- 2 teaspoon cornstarch
- dash red gel food colouring
Dairy-Free Vanilla Buttercream
- 1 cup unsalted butter, softened use dairy-free if preferred
- ½ teaspoon vanilla extract
- 2½ cups icing sugar
- 2 teaspoon milk use dairy-free if preferred
- pinch salt
Instructions
Dark Chocolate Cupcakes
- Preheat the oven to 350°F and prepare a cupcake pan with paper liners.
- In a large microwave-safe bowl, add the chocolate chips, butter, and milk. Microwave in 20 second intervals, stirring in between, until the chocolate chips are fully melted and the mixture is warm.
- Add the instant coffee to the bowl and whisk until fully dissolved. Add the vanilla, egg, sugar and mix well.
- Place the gluten-free flour, cocoa powder, baking soda, baking powder, and salt on top of the liquid mixture. Whisk the dry ingredients together gently then vigorously whisk to incorporate everything together.
- Use an ice cream scoop to fill the cupcake liners just over halfway with batter. The batter should yield 10-12 cupcakes. Bake at 350° for 15-19 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Let cool for at least 2 hours before decorating.
Strawberry Jam
- The strawberry jam filling can be made in advance. Add the strawberries to a heavy-bottom saucepan. Pour in enough water just to cover the bottom and turn the heat to medium-high. Melt and break up any larger pieces with a rubber spatula for 5-7 minutes.
- Once broken down, turn the heat to medium-low and simmer for about 13 minutes, stirring often so the jam doesn't burn.
- Dissolve 2 teaspoon of cornstarch with a few drops of water in a separate bowl. Pour into the pot and stir on low for a few more minutes. You want the consistency to be quite thick.
- Mix in a small amount of red gel food colouring to get a deep blood-looking colour. Chill in the fridge in an airtight container for at least 2 hours.
Vanilla Buttercream
- In a stand mixer, beat the butter with the paddle attachment on medium-high for 1 minute. Scrape down the sides and beat again for another 2 minutes.
- Add the icing sugar ½ cup at a time. Mix starting on a low speed to incorporate, then increase to medium-high. Repeat until all 2½ cups are incorporated. Beat on medium-high for 3-5 minutes until fluffy. Mix in the vanilla, salt, and milk. Add more milk if a smoother texture is desired.
- Once the buttercream is finished mixing, remove the bowl from the stand mixer and use a rubber spatula to stir the icing around. This will remove any excess air bubbles that could disrupt the piping process later on. Use shortly after making. Leftover icing can be stored in the fridge for 1 week, and stirred before use at room temperature.
Assembly
- Press a medium size piping tip into the centre of each cupcake to remove a cavity. Then spoon the strawberry jam into a piping bag with a small tip, or a ziplock bag with the corner cut. Fill the centres of the cupcakes then set aside to use later. Be sure to not overflow over the top of the hole.
- Spoon the buttercream into a piping bag with a larger tip. Swirl on top of the cupcakes, covering the secret filling hole.
- Using a straw, poke 2 holes in the buttercream of each cupcake. Fill in the holes to resemble blood drips from vampire bites with the jam piping bag.
- Now you are ready to enjoy your spooky treat! Best served within 24 hours from room temperature.
Notes
- Dairy-Free: Dairy or non-dairy ingredients will work for this recipe. My milk of choice is unsweetened almond milk, and my butter of choice is Miyokos Creamery or Becel Plant Based Bricks.
- Make Ahead: You could prepare the strawberry jam, buttercream, and cupcakes a day in advance. Store the jam and buttercream in the fridge then bring to room temperature before using. Assemble on the day you plan to serve.
- Storage: Cupcakes are best served at room temperature within 24 hours of making. After that, cupcakes should be stored in the fridge to preserve the jam and buttercream. Allow to come to room temperature before eating. Cupcakes will last for up to 3 days.
- Freezing: Cupcakes can be frozen in an airtight container for up to 2 months. Defrost on the counter overnight.
Let us know what you think!