Red Velvet Vampire Cupcakes: 1 Spooky Treat

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Red Velvet Vampire Cupcakes have become my absolute favorite treat when the leaves start to turn and the air gets crisp. There’s something so magical about that deep, dark red color and the hint of chocolate that just screams Halloween to me. I remember the first time I made these for a Halloween party a few years back; the bright, ‘bloody’ raspberry filling spilling out of the sides was a huge hit, and they disappeared faster than a vampire at sunrise! These aren’t just any cupcakes; they’re genuinely spooky red velvet cupcakes that bring a delicious thrill to any gathering. I can’t wait to share this recipe for red velvet cupcakes for Halloween party success. Let’s get cooking!

Why You’ll Love These Red Velvet Vampire Cupcakes

The taste is simply divine – a perfect balance of rich chocolate, tangy cream cheese frosting, and sweet raspberry filling.
You can whip up these easy red velvet vampire cupcakes in under an hour, making them ideal for busy weeknights.
While they’re a treat, the use of buttermilk and sour cream adds a touch of moisture that feels almost decadent.
They are incredibly budget-friendly, using common pantry staples for a big Halloween impact.
Kids adore helping to make these, and they’re a guaranteed hit at any children’s Halloween party.
These are truly easy red velvet vampire cupcakes to decorate, even for beginner bakers.
The “bloody” filling and vampire bite details make them visually stunning and conversation starters.
They offer a deliciously festive way to celebrate the Halloween season.

Ingredients for Delicious Red Velvet Vampire Cupcakes

Gathering your ingredients is the first step to creating these wonderfully spooky treats. You’ll need:

1 3/4 cups cake flour – this gives our cupcakes a tender crumb.
1 cup granulated sugar – for sweetness.
1/4 cup Dutch process cocoa powder – this adds a subtle chocolate depth and helps achieve that signature dark color, perfect for dark red velvet vampire cupcakes.
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk – for moisture and activating the baking soda.
1/2 cup vegetable oil – keeps these cupcakes incredibly moist.
1/2 cup sour cream – adds richness and a slight tang.
1 tablespoon red food coloring, plus a drop for filling – essential for that vampire red!
2 teaspoons cider vinegar – reacts with the cocoa and baking soda for lift.
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar, melted
1 teaspoon coconut oil, for melting chocolate
1 cup raspberry jam – our ‘bloody’ filling!
8-ounce package cream cheese, room temperature – for that classic tangy frosting.
6 tablespoons unsalted butter, cubed, room temperature
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract

How to Make Red Velvet Vampire Cupcakes

Let’s get down to creating these deliciously spooky treats. Following these steps will ensure your vampire red velvet cupcake recipe turns out perfectly!

Step 1: Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with festive cupcake liners – I like to use black or deep red ones to enhance the theme.
Step 2: In a large bowl, sift together 1 3/4 cups cake flour, 1 cup granulated sugar, 1/4 cup Dutch process cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon fine salt. This ensures no lumps and an even distribution of dry ingredients.
Step 3: In a separate bowl, whisk together the wet ingredients: 1/2 cup buttermilk, 1/2 cup vegetable oil, 1/2 cup sour cream, 1 tablespoon red food coloring (plus an extra drop for the filling later), 2 teaspoons cider vinegar, 1 teaspoon pure vanilla extract, and 1 large egg. Make sure the egg is at room temperature for better incorporation.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
Step 5: Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The aroma filling your kitchen should be wonderfully rich and slightly chocolatey. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 6: While the cupcakes cool, prepare the chocolate. Melt one 3-ounce semisweet chocolate bar with 1 teaspoon coconut oil in the microwave in short bursts, stirring until smooth. Once the cupcakes are completely cool, use a small knife or a straw to cut a small plug from the top of each cupcake. Brush the inside of these holes with the melted chocolate. This creates a barrier to prevent the jam from making the cake soggy. Place the cupcakes in the freezer for about 10-15 minutes until the chocolate sets.
Step 7: Prepare the ‘bloody’ filling by mixing 1 cup raspberry jam with that extra drop of red food coloring and a tiny bit of water to thin it slightly, achieving a more realistic blood-like consistency. Carefully spoon this jam mixture into the chocolate-lined holes of the cooled cupcakes. This is a key step in our vampire red velvet cupcake recipe for that surprise inside!
Step 8: Make the cream cheese frosting. Beat 8-ounce package cream cheese (softened) until smooth and fluffy. Add 6 tablespoons unsalted butter (softened) and beat until combined. Gradually beat in 1 cup confectioners’ sugar and 1/2 teaspoon pure vanilla extract until the frosting is light, creamy, and wonderfully smooth.
Step 9: Pipe or spread the cream cheese frosting generously over the jam-filled cupcakes. For the final vampire touch, use a clean straw to gently poke two small holes into the top of the frosting. Drizzle a little extra raspberry jam into these holes so it appears to ooze out, mimicking a vampire bite. Enjoy your delicious red velvet vampire cupcakes!

Pro Tips for the Best Red Velvet Vampire Cupcakes

To ensure your Red Velvet Vampire Cupcakes are truly spectacular, I’ve picked up a few tricks along the way. These tips will elevate your baking and make your cupcakes perfectly spooky and delicious!

Use good quality Dutch-process cocoa powder for a richer chocolate flavor and a deeper red hue, essential for that dark, gothic look.
Don’t overmix the batter after combining wet and dry ingredients; this is key to achieving a tender crumb.
Freezing the chocolate-lined cupcake holes before adding the jam is crucial. It prevents the jam from seeping into the cake and making it soggy, ensuring a better texture for your vampire cupcakes.
Ensure your cream cheese and butter are at room temperature for the smoothest, creamiest frosting. Cold ingredients will result in a lumpy texture.

What’s the secret to perfect Red Velvet Vampire Cupcakes?

The secret lies in the “panade” – soaking the breadcrumbs in milk, which creates an incredibly moist cake. For our vampire version, the chocolate-lined wells and the ‘bloody’ jam filling are what truly bring the theme to life, making them look like blood red velvet vampire cupcakes.

Can I make Red Velvet Vampire Cupcakes ahead of time?

Yes, you absolutely can! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature once completely cooled. Prepare the frosting and filling separately and assemble them closer to serving time for the best presentation. For more baking tips, check out our baking tips section.

How do I avoid common mistakes with Red Velvet Vampire Cupcakes?

A common pitfall is overmixing the batter, which leads to tough cupcakes. Another mistake is not letting the cupcakes cool completely before frosting, causing the frosting to melt. Also, ensure your chocolate barrier is set before adding the jam to prevent sogginess. Learn more about common baking mistakes on our About Us page.

Best Ways to Serve Red Velvet Vampire Cupcakes

These Red Velvet Vampire Cupcakes are showstoppers on their own, but serving them strategically can really enhance the spooky atmosphere of your Halloween party. For a truly cohesive red velvet cupcakes with vampire theme, I love arranging them on a tiered stand surrounded by dark chocolate cookies or spooky-themed candies. They also pair wonderfully with a glass of cold milk or a rich, dark coffee for the adults. You can find more delicious recipes here.

Consider serving them as the grand finale to a Halloween-themed dinner, perhaps after a hearty chili or a savory shepherd’s pie. For a kid-friendly dessert table, place them alongside creepy caramel apples or ghost-shaped sugar cookies. Their vibrant color and unique presentation are sure to be a hit with guests of all ages! For more information on hosting parties, visit our contact page.

Nutrition Facts for Red Velvet Vampire Cupcakes

Here’s a breakdown of the estimated nutritional content for each of these deliciously spooky treats:

Calories: 310
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Sugar: 28g
Protein: 4g
Sodium: 210mg
Cholesterol: 45mg

Nutritional values are estimates and may vary based on specific ingredients and preparation methods used. For our privacy policy, please see this link.

How to Store and Reheat Red Velvet Vampire Cupcakes

Once your wonderfully spooky Red Velvet Vampire Cupcakes are baked and frosted, proper storage is key to keeping them fresh and terrifyingly delicious. After they’ve completely cooled, store them in an airtight container. For short-term storage, keeping them in the refrigerator for 3-4 days is ideal, especially if frosted with cream cheese frosting, as it helps maintain its structure. If you need to keep these Halloween treats longer, freezing is a fantastic option. Wrap each frosted cupcake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. This makes them a perfect make-ahead option for any last-minute party needs! Learn more about food storage on FoodSafety.gov.

When you’re ready to enjoy your frozen treats, simply transfer them from the freezer to the refrigerator to thaw overnight. Reheating isn’t typically necessary for these cupcakes, as they are best served at room temperature or chilled. However, if you prefer a slightly warmer bite, you can gently warm an unfrosted cupcake in the microwave for about 10-15 seconds. Enjoy your perfectly preserved creepy red velvet vampire cupcakes!

Frequently Asked Questions About Red Velvet Vampire Cupcakes

What are Red Velvet Vampire Cupcakes?

These aren’t your average cupcakes! Red Velvet Vampire Cupcakes are a festive Halloween treat that combine the classic, rich flavor of red velvet cake with a spooky, vampire-inspired theme. They typically feature a deep red cake batter, often with a chocolate undertone, and are decorated to look like they’ve had a chilling encounter, usually with a ‘bloody’ filling and thematic frosting.

Why are they called Vampire Cupcakes?

They earn the name “vampire” from their appearance! The deep red color of the cake itself evokes blood, and many recipes, like this one, include a hidden “bloody” filling made from raspberry jam or a similar red sauce. The frosting is often decorated to look like a vampire bite or has drips of “blood,” making them perfectly creepy for the season.

Can I make the Red Velvet Vampire Cupcakes without the raspberry filling?

Absolutely! While the raspberry filling adds a fantastic “bloody” surprise and enhances the vampire theme, you can certainly omit it. If you do, you might want to add a bit more frosting to the center or simply enjoy them as is. The rich red velvet cake and cream cheese frosting are delicious on their own! For more recipe variations, check out our homepage.

How do I get that perfect dark red color for my Red Velvet Vampire Cupcakes?

Achieving that signature deep red color often involves a combination of Dutch-process cocoa powder and red food coloring. For an even more intense, gothic hue, I recommend using a gel food coloring, as it’s more concentrated than liquid versions. Start with the amount specified, and add a little more, drop by drop, until you reach your desired shade of dark red velvet.

Variations of Red Velvet Vampire Cupcakes You Can Try

Once you’ve mastered the classic Red Velvet Vampire Cupcakes, why not get creative? There are so many fun ways to adapt this recipe to suit your taste or dietary needs. For a gluten-free version, simply swap the cake flour for a good quality gluten-free all-purpose blend. You could also try a vegan approach by substituting plant-based milk, a flax egg, and vegan cream cheese for the dairy components. For more about dietary needs, see our GDPR information.

If you’re feeling extra adventurous, consider adding a hint of cherry extract to the batter for a deeper fruit flavor, or even infusing the cream cheese frosting with a touch of espresso for a mocha twist. For those who love the visual gag, you can even add edible vampire fangs by inserting them into the frosting of your red velvet cupcakes with fangs before serving. These little tweaks ensure your Halloween baking is always exciting and deliciously unique! You can also explore our story for more baking inspiration.