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Ingredients
- Yields 12 cupcakes
1 3/4 cups cake flour (we spoon flour into the dry measuring cup & level off)
1 cup granulated sugar
1/4 cup dutch process cocoa powder
3/4 tsp baking soda
1/2 tsp fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tsp red food coloring (plus a drop for the filling)
2 tsp cider vinegar
1 tsp pure vanilla extract
1 large egg (at room temperature)
one 85 g semisweet chocolate bar
1 tsp coconut oil
1 cup raspberry jam
cream cheese frosting:
one 226 g package cream cheese (at room temperature)
6 tbsp unsalted butter (cubed, at room temperature)
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
a pastry bag fitted with a large round tip
a plastic straw
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Red Velvet Vampire Cupcakes
No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.
- Easy
- 35 min
- 60 min
- 20 min
- 5 steps
- 20 Ingredients
- Easy
- 5 steps
- 20 Ingredients
- 35 min
- 60 min
- 20 min
Instructions
-
Bake cupcakes
- For the cupcakes: Preheat the oven to 176°C. 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.
-
Melt chocolate and coat cupcakes
- 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.
-
Make 'blood' jam
- 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.
-
Make cream cheese frosting
- 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.
-
Decorate cupcakes with frosting
- 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.
Plate and Serve!
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Ingredients
- Yields 12 cupcakes
-
1 3/4 cups cake flour (we spoon flour into the dry measuring cup & level off)
-
1 cup granulated sugar
-
1/4 cup dutch process cocoa powder
-
3/4 tsp baking soda
-
1/2 tsp fine salt
-
1/2 cup buttermilk
-
1/2 cup vegetable oil
-
1/2 cup sour cream
-
1 tsp red food coloring (plus a drop for the filling)
-
2 tsp cider vinegar
-
1 tsp pure vanilla extract
-
1 large egg (at room temperature)
-
one 85 g semisweet chocolate bar
-
1 tsp coconut oil
-
1 cup raspberry jam
-
cream cheese frosting:
one 226 g package cream cheese (at room temperature)
-
6 tbsp unsalted butter (cubed, at room temperature)
-
1 cup confectioners' sugar
-
1/2 tsp pure vanilla extract
-
a pastry bag fitted with a large round tip
-
a plastic straw
Nutrition
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