Description
Indulge in the decadent world of Vampire Bite Red Velvet Cupcakes with our easy-to-follow recipe. Learn how to make these spooky treats today!
Ingredients
- 1 3/4 cups cake flour (210g)
- 1 cup granulated sugar (200g)
- 1/4 cup Dutch process cocoa powder (25g)
- 3/4 teaspoon (4 ml) baking soda
- 1/2 teaspoon (3 ml) fine salt
- 1/2 cup buttermilk (120ml)
- 1/2 cup vegetable oil (120ml)
- 1/2 cup (120 ml) plain yogurt
- 1 tablespoon (15 ml) red food coloring, plus a drop for the filling
- 2 teaspoons cider vinegar (10ml)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 large egg, at room temperature
- One 3-ounce dark chocolate bar
- 1 teaspoon (5 ml) coconut oil
- 1 cup (240 ml) raspberry jam
- One 8-ounce package cream cheese, at room temperature (225g)
- 6 tablespoons unsalted butter, cubed, at room temperature (85g)
- 1 cup confectioners’ sugar (120g)
- 1/2 teaspoon (3 ml) pure vanilla extract
Instructions
- For the cupcakes: Heat your oven to 350 degrees F and prepare a 12-cup muffin tray with paper liners.
- In a large mixing bowl, sift together the cake flour, sugar, cocoa powder, baking soda, and salt. In another bowl, blend the buttermilk, vegetable oil, plain yogurt, red food coloring, cider vinegar, vanilla extract, and egg.
- Combine the wet mixture with the dry ingredients and stir until just mixed. Pour the batter evenly into the cupcake liners. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool completely on a wire rack after removing them from the tin.
- In a small microwave-safe bowl, heat the dark chocolate and coconut oil together until nearly melted, approximately 1 minute. Stir until smooth, microwaving for an additional 15 seconds if needed.
- Slice out a small center portion from each cupcake using a sharp knife, ensuring you don’t cut through the bottom and leaving a 1/4-inch border. Coat the holes with the melted chocolate and freeze until the chocolate solidifies, around 15 minutes.
- Mix the raspberry jam, a drop of red food coloring, and 1 tablespoon of water in a small bowl until smooth. Fill each chocolate-coated hole with 1 tablespoon of the jam mixture.
- For the cream cheese frosting: In a large bowl, whip the cream cheese with an electric mixer on medium speed until it achieves a smooth and fluffy texture, about 2 minutes. Gradually incorporate the butter until smooth. Add the confectioners’ sugar and vanilla extract, beating until light and airy, around 1 minute. Transfer the frosting into a piping bag with a large round tip and cover the cupcakes, concealing the jam.
- Use the end of a plastic straw to create two indentations in the frosting of each cupcake to mimic vampire bites, ensuring you penetrate the cupcake but avoid the jam. Pour the remaining jam into the holes to imitate blood.
Notes
- Ensure to use high-quality dark chocolate for the filling to enhance the cupcakes’ flavor.
- Make sure the cream cheese and butter are both at room temperature for a smooth frosting.
- Use a piping bag with a large round tip for easy and neat frosting application.
