Vampire Red Velvet Cupcakes

Votes: 6

Time: 1 hour 35 minutes
Complexity: easily
Quantity: 12 cupcakes

These sinisterly bleeding cupcakes look like they've been bitten into by Count Dracula himself. But in reality, it's just delicious raspberry jam, and if you bite into these cakes, even more runny, sweet filling awaits you in the center. A perfect themed treat for Halloween or the Vampire Ball. Bake red velvet cupcakes, fill the center with chocolate and brightly colored jam, and top with the most delicious, snow-white cream cheese frosting, which will create a striking, scarlet "bloody" drip. To pour jam into the "bites," dip the end of a tube into the jam, pinch the opposite end with your finger, and transfer the jam into the holes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 and 3/4 tbsp. cake flour
1 cup granulated sugar
1/4 cup cocoa powder
3/4 tsp baking soda
0.5 tsp fine salt
0.5 tbsp. sour milk
0.5 cups vegetable oil
0.5 cup sour cream
1 tbsp red food coloring + a drop of food coloring for the filling
2 teaspoons apple cider vinegar
1 tsp vanilla extract
1 large egg at room temperature
1 bar (90 g) of dark chocolate
1 tsp. coconut oil
1 cup raspberry jam
Special equipment: a pastry bag with a large round tip and a straw

Cream cheese frosting

250 g of cream cheese at room temperature
6 tbsp (90 g) butter, diced, at room temperature
1 cup powdered sugar
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper cups.
CupcakesIn a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. In another large bowl, whisk together the buttermilk, vegetable oil, sour cream, food coloring, vinegar, vanilla, and egg.

Add the liquid mixture to the flour mixture and stir until smooth. Pour the batter into the cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs, 16-18 minutes. Remove the cupcakes from the pan and cool completely on a wire rack.
In a small microwave-safe bowl, combine the chocolate and coconut oil and heat until the chocolate melts, about 1 minute. Stir, then microwave again for another 15 seconds until smooth.
Using a small, sharp knife, cut out the center of each cupcake, leaving a 0.5 cm (1/4 inch) thick wall without cutting all the way through to the bottom. (Eat the crumb.) Brush the holes with melted chocolate and freeze until the chocolate has set, about 15 minutes.
In a small bowl, mix jam, 1 drop of red food coloring, and 1 tablespoon of water until smooth. Spoon 1 tablespoon of jam into the opening of each cupcake.
Cream cheese frostingMeanwhile, beat the cream cheese frosting in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Gradually beat in the butter until combined. Add the powdered sugar and vanilla and beat until light and fluffy, about 1 minute. Transfer to a piping bag fitted with a large round tip. Pipe the frosting onto the tops of the cupcakes to cover the jam.
Using a straw, poke two holes in the frosting to resemble vampire bites, making sure to only reach the cupcakes and not the filling. Pour the remaining jam into the holes to resemble blood.