Description
Delightfully spooky and delicious Vampire Cupcakes with a moist espresso-infused chocolate base, filled with vibrant strawberry jelly ‘blood’, and topped with fluffy marshmallow frosting and a crunchy chocolate graham cracker ‘hairline’. Perfect for Halloween or themed parties, these cupcakes combine rich flavors with playful decorations that make them both visually striking and irresistibly tasty.
Ingredients
Scale
Cupcakes
- 1 tsp instant espresso powder
- 1 cup (120 g) all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup (200 g) granulated sugar
Filling & Decorating
- 1/2 cup strawberry jelly
- Red gel food coloring
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups Marshmallow Fluff
- 2 cups (230 g) confectioners’ sugar
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 cup crushed chocolate graham crackers (from about 8 sheets)
Instructions
- Prepare Oven and Espresso Mixture: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with liners. In a liquid measuring cup or small bowl, stir the instant espresso powder into 1/2 cup hot water. Let cool completely.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt to ensure even incorporation and remove lumps.
- Mix Wet Ingredients and Batter: In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg, whole milk, vegetable oil, and vanilla extract on medium speed until just combined. Add granulated sugar and the cooled espresso mixture. Beat until everything is incorporated. Gradually add the sifted dry ingredients and beat on low speed, scraping down the sides of the bowl as needed, until fully incorporated and the mixture looks glossy, about 2 minutes. The batter will be runny.
- Fill Muffin Cups: Using a 3-tablespoon cookie or ice cream scoop, fill the prepared cupcake liners two-thirds full with batter for even baking and proper rise.
- Bake Cupcakes: Bake in the preheated oven, rotating the tin halfway through baking, until a toothpick inserted into the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
- Prepare Jelly Filling: Using a melon baller, scoop out a round hole about 3/4 inch deep from the top of each cooled cupcake (snack the removed pieces if you like!). In a small bowl, whisk together the strawberry jelly and 1 to 2 drops of red gel food coloring until you reach the desired bloody color. Fill each cupcake hole with 1 teaspoon of this jelly mixture. Refrigerate any remaining jelly until ready to use.
- Make Marshmallow Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat softened unsalted butter on medium-high speed until smooth and creamy. Turn off the mixer, add Marshmallow Fluff, then beat on low speed while gradually adding confectioners’ sugar, 1/2 cup at a time. Increase mixer speed to medium and continue beating to incorporate all sugar thoroughly. Scrape down the sides of the bowl and beat an additional 1 to 2 minutes until the frosting is smooth and fluffy. Add vanilla extract and kosher salt, and beat for about 1 more minute until fully combined.
- Fill and Cover Jelly Holes: Dollop a small amount of frosting over each jelly-filled hole and spread gently to cover it completely without disturbing the jelly inside. Don’t worry if crumbs mix into the frosting—it adds character! Place the frosted cupcakes on a baking sheet and refrigerate for about 20 minutes until the frosting sets.
- Prepare Parchment Stencil: Cut a 3-inch round piece of parchment paper and fold it in half. Cut off a small rounded corner near the top fold to create a heart shape, which will serve as a stencil for Dracula’s hairline. Place the crushed chocolate graham crackers in a shallow bowl.
- Apply Graham Cracker ‘Hairline’: Frost the cupcakes with the remaining marshmallow frosting, smoothing the tops as flat as possible. Carefully place the parchment heart stencil on top of each cupcake without pressing too hard. Roll the cupcake gently in the crushed graham crackers, pressing lightly so the crumbs adhere to the frosting creating Dracula’s iconic hairline. Remove the parchment stencil carefully and wipe it off as necessary before using on the next cupcake.
- Create Bloody Fangs Decoration: Using a toothpick, small spoon, or squeeze bottle, drip two small lines of the reserved strawberry jelly mixture from the bottom edge of each cupcake to simulate dripping bloody fangs, adding a spooky finishing touch.
Notes
- Be sure to let the espresso mixture cool before adding to the batter to avoid cooking the egg prematurely.
- The jelly filling pairs deliciously with the rich chocolate flavor and adds a delightful surprise center.
- You can adjust the red food coloring in the jelly to get the perfect vivid ‘blood’ color.
- Make sure cupcakes are fully cooled before filling and frosting to prevent melting and mixing.
- The marshmallow frosting can be stored refrigerated in an airtight container for up to 2 days if you want to prepare ahead.
- Use room temperature ingredients to achieve a smooth batter and frosting consistency.
- The chocolate graham cracker crumbs add both texture and a striking visual contrast that mimics Dracula’s hair.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
