Name: Vampire Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 12 chocolate or vanilla cupcakes (homemade or store-bought); 1/2 cup raspberry or strawberry jam (for filling); 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 2–3 tbsp heavy cream or milk; Red food coloring; Optional: 2 tbsp corn syrup mixed with red food coloring; Optional: edible vampire fangs or Halloween-themed toppers

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Vampire Cupcakes are spooky, sweet treats perfect for Halloween or any time I’m in the mood for something a little creepy and fun. These rich chocolate or vanilla cupcakes are filled with a hidden “bloody” surprise—usually a red jam or syrup—and topped with luscious frosting and vampire bite decorations. They’re dramatic, delicious, and super fun to make, especially for parties or themed events.

Why You’ll Love This Recipe

I love how these cupcakes look so impressive yet are surprisingly easy to make. The “bloody” center always gets a great reaction, and the red-filled bite marks are such a clever touch. I can start with any cupcake base I like and play around with different fillings, frostings, and decorations to fit the vibe I’m going for. They’re festive, crowd-pleasing, and irresistibly tasty. Vampire Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate or vanilla cupcakes (homemade or store-bought)
Raspberry or strawberry jam (for the “blood” filling)
Butter (softened, for frosting)
Powdered sugar
Vanilla extract
Heavy cream or milk
Red food coloring (for decorating)
Optional: corn syrup mixed with food coloring for extra “bloody” effect
Optional: edible vampire fangs or themed toppers

Directions

I start by baking a batch of cupcakes and letting them cool completely.
Using a small knife or apple corer, I carve a small hole in the center of each cupcake.
I spoon or pipe raspberry or strawberry jam into each hole to create the “bloody” filling.
I make a simple vanilla buttercream by whipping butter until fluffy, then gradually adding powdered sugar, a splash of cream, and vanilla extract.
I frost the cupcakes using a piping bag or spatula, smoothing the top to prepare for decorating.
To make bite marks, I dip a toothpick or skewer in red food coloring or red gel and poke two small dots in the frosting. I drag the color down slightly to mimic dripping blood.
For extra gore, I drizzle a bit of red-colored corn syrup over the frosting for a realistic effect.
I finish with spooky toppers, edible fangs, or red glitter if I want to add a little sparkle.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 15 minutes
Bake time: 20 minutes (if baking from scratch)
Decorating time: 15–20 minutes
Total time: About 50 minutes

Variations

I use red velvet cupcakes for a deep, dramatic color and richer flavor.
For the filling, I sometimes use cherry pie filling, red currant jelly, or even thickened fruit purée.
I like to flavor the frosting with almond or peppermint extract for a twist.
To make it darker and spookier, I color the frosting black or deep purple with gel food coloring.
If I want a kid-friendly version, I skip the blood drip and top with candy eyes or sprinkles.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If I refrigerate them, I let them sit out for 10–15 minutes before serving so the frosting softens.

These cupcakes aren’t typically reheated, but if I want the filling warm, I microwave one for 8–10 seconds—just enough to warm the center slightly. Vampire Cupcakes

FAQs

Can I make the cupcakes ahead of time?

Yes, I bake the cupcakes a day or two ahead and store them unfrosted. I fill and decorate them closer to serving so everything stays fresh.

What’s the best jam for the filling?

I prefer raspberry or strawberry jam because they have a deep red color and smooth texture, but cherry and red currant also work great.

Can I use store-bought frosting?

Absolutely. I’ve used canned frosting when I’m short on time. I just give it a good stir before piping.

How do I make the blood drip look realistic?

I mix corn syrup with red food coloring for a glossy, thick blood effect. I use a toothpick or spoon to drizzle it carefully for a natural drip.

Are these cupcakes freezer-friendly?

Yes, I freeze the unfrosted, unfilled cupcakes. When I’m ready to serve, I thaw them, then fill and decorate fresh.

Conclusion

Vampire Cupcakes are the ultimate spooky treat that delivers both in appearance and flavor. Whether I’m making them for Halloween, a horror movie night, or just for fun, they’re always a show-stopper. I love how customizable they are and how the hidden jam filling adds a deliciously creepy surprise. These cupcakes prove that a little creativity can turn a classic dessert into something wickedly fun.