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vampire bite cupcakes on a white plate.
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5 from 3 votes

Vampire Bite Cupcakes

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!
Prep Time1 hour
Cook Time20 minutes
Cooling time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 11 cupcakes
Calories: 485kcal

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
  • 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.
 
Nutrition facts are an estimation

Nutrition

Calories: 485kcal | Carbohydrates: 63g | Protein: 2.7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.8g | Cholesterol: 82mg | Sodium: 157mg | Potassium: 226.8mg | Fiber: 2.6g | Sugar: 49g | Vitamin A: 235IU | Vitamin C: 16.5mg | Calcium: 54mg | Iron: 1mg