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Vampire Bite Halloween Cupcakes

These Vampire Bite Halloween Cupcakes feature rich red velvet cake filled with creamy red velvet “blood” and topped with pale skin-tone buttercream, complete with vampire bite decorations and blood drips.
Calories:
Author: Sandra Myers

Ingredients

For the Red Velvet Cupcakes:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup buttermilk
  • 2 tbsp cocoa powder
  • 1 tbsp red food coloring gel-based
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp white vinegar
  • ¼ tsp salt

For the Creamy Spilling Red Velvet Filling:

  • ½ cup red velvet cake crumbs from cupcake centers
  • ⅓ cup sweetened condensed milk
  • 1 tbsp unsalted butter melted
  • 1 –2 tbsp red food coloring for glossy red hue

For the Skin-Tone Buttercream Frosting:

  • 1 cup unsalted butter softened
  • 3 –4 cups powdered sugar sifted
  • 2 –3 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • A few drops of ivory or peach food coloring

For the Vampire Bite Decoration:

  • Candy fangs or small dots of red gelatin
  • Red syrup or edible red gel
  • Straws not edible – decorative use only

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Cream the butter and sugar until fluffy, about 2–3 minutes. Add eggs one at a time, then mix in vanilla and red food coloring until evenly tinted.
  • In a separate bowl, whisk together flour, cocoa powder, and salt. Add to the butter mixture, alternating with buttermilk. Stir in baking soda and vinegar at the end.
  • Fill cupcake liners ⅔ full and bake for 18–20 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
  • Mix cake crumbs with sweetened condensed milk and melted butter until smooth and glossy. Add red food coloring for a vibrant finish.
  • Once cupcakes are cool, remove a small center from each and fill with the red mixture to the top.
  • Beat butter until creamy. Gradually add powdered sugar, then vanilla and milk until smooth. Tint with food coloring to a pale skin tone.
  • Frost each cupcake with the buttercream to resemble smooth skin. Chill slightly if needed for easier decorating.
  • Add bite marks with candy fangs or gelatin dots. Drizzle edible red gel from the punctures and around the base for a spooky effect.
  • Display cupcakes on a dark platter with Halloween-themed props like bats, candles, or eerie figurines.
  • Let me know if you want a separate version for print cards or step-by-step graphics!