Best Vampire Cupcakes Recipes

RED VELVET VAMPIRE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
• Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
• Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
• Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
• Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
• For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
• Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

VAMPIRE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Line muffin tins (you will need 18 cups total) with paper liners and set aside.
• Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend.
• Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
• In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts.
• Beat lightly with a fork until combined.
• With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes.
• Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.
• Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
• Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
• Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.
• Turn cupcakes out onto a wire rack to cool completely.
• Filling.
• Puree cherry pie filling - a syrupy mix of sugar and cherries, usually - in a food processor until fairly smooth. Very small pieces of cherries are ok.
• Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top.
• Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
• Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling.
• Top off with the flat circle of cake you just removed to seal the hole and hold the "blood" filling in place.
• Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
• Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
• Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.
• Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer.
• Remove bowl from over simmering water.
• Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer.
• Assembly.
• Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake.
• Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake.
• Dribble a little extra filling from the holes for effect.
• Repeat until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.

VAMPIRE KISS CUPCAKES

Steps:

• Frosting Line a Baking tray with baking paper and set aside. To prepare frosting add black food dye to frosting and mix until well combined. Fit the end of a piping bag with a large round tip and dab some frosting on each corner of the baking tray, and stick baking paper to it. Frost 20 swirls of frosting (like the poop emoji) on baking tray and freeze until ready to use. Blood Clot Filling Bloom gelatin with 1/2 cup of water and set aside for 5 minutes. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer. Add bloomed gelatin and stir until dissolved. Place white chocolate in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add red food dye and use an immersion blender (or hand whisk) to smooth mixture. Pour mixture through a sieve to remove any remaining lumps. Poor glaze on to a baking tray and let it set in the fridge. While mirror glaze is setting add red food dye to caramel sauce and mix until well combined and bloody. Once the mirror glaze has set, use a wooden spoon to roughly scrape the jelly like glaze off the baking tray. You want it to look rough and almost like chopped meat. Add it to a large mixing bowl along with the red caramel and mix. Cover with plastic and set aside. Black Mirror Glaze Bloom gelatin with 1/2 cup of water and set aside for 5 minutes. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer. Add bloomed gelatin and stir until dissolved. Place dark chocolate in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add black food dye and use an immersion blender (or hand whisk) to smooth mixture. Pour mixture through a sieve to remove any remaining lumps. Take your frosting out of the freezer and transfer onto a wire rack. Once your mirror glaze reaches 33C pour the glaze onto the frosting Once the frosting is covered place in the fridge to set until ready to use.