Halloween Vampire Bite Cupcakes Recipe | Spooky Cupcakes with Bloody Filling & Fang Marks
These Halloween Vampire Bite Cupcakes are a frightfully fun treat that combines rich chocolate or vanilla cake with a surprise “bloody” raspberry or cherry filling. Topped with creamy frosting and decorated with fang marks and edible blood drizzle, they’re the perfect centerpiece for your Halloween party. Easy to make and irresistibly eerie, these cupcakes are a hit with kids and adults alike. Serve them chilled for a dramatic bite that oozes with spooky sweetness!
Equipment
- Muffin tin + cupcake liners (black preferred)
- Mixing bowls
- Electric mixer or whisk
- Cupcake corer or small knife
- Piping bag + round tip
- Toothpicks or small piping tip
- Spoon or squeeze bottle
Ingredients
Cupcakes
- 1 box red velvet or chocolate cake mix (or homemade equivalent)
- Eggs, oil, and water (as per box instructions)
Filling
- ½ cup seedless raspberry jam, cherry preserves, or red-tinted condensed milk
Frosting
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Decorations
- Red gel food coloring or edible blood gel
- Marshmallow vampire fangs or themed toppers
- Optional: Halloween sprinkles, edible glitter
Instructions
- Bake Cupcakes: Prepare and bake cupcakes according to box or homemade recipe. Cool completely.
- Core & Fill: Use a knife or corer to remove the center of each cupcake. Fill with jam or “bloody” mixture. Replace tops lightly.
- Make Frosting: Beat butter until fluffy. Gradually add powdered sugar, vanilla, and milk until smooth and pipeable.
- Frost: Pipe frosting over each cupcake, covering the filled center.
- Create Bite Marks: Use a toothpick, straw, or piping tip to poke two small holes in the frosting.
- Add Blood: Drizzle red gel or edible blood from the fang marks down the sides.
- Decorate: Top with marshmallow fangs, sprinkles, or spooky toppers.
Notes
- Make-Ahead: Bake and freeze unfrosted cupcakes for up to 1 month. Fill and decorate the day before serving.
- Chill Before Decorating: Refrigerate filled cupcakes for 30 minutes to prevent bleeding.
- Kid-Friendly Tip: Use fruit puree instead of jam for less sugar.
- Allergy-Friendly Options: Substitute dairy-free butter and milk for vegan versions; use nut-free frosting if needed.