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    Home » Recipes » Halloween Recipes

    Published: Aug 14, 2021 by Nicole This post may contain affiliate links.

    Bloody Vampire Bite Cupcakes

    Jump to Recipe Print Recipe

    Take a bite out of these vampire-themed cupcakes and enjoy a wonderful "bloody" surprise inside. The bright red-colored filling and the rich black chocolate cupcakes are a treat that's perfect for Halloween. -Dracula approved.

    a black cupcake with black frosting in a red wrapper next to a red flower

    These black velvet cupcakes are made using far less food dye than you may have thought. They also pack a wonderful flavor in every bite.

    Without the coloration, these are just your normal run-of-the-mill chocolate cupcakes with cream cheese filling, but with the colors added we get some gothic cupcakes that are almost too pretty to eat.

    These cool Halloween cupcakes are made using Black Dutch Cocoa (I ordered mine off of Amazon). It tastes just like a regular cocoa powder but looks pitch black and can really make baked goods look...interesting.. While the price is a bit more than I'd like (almost $15 a pound at the time of purchase) one pound can certainly last a while.

    You may be able to omit or reduce the added black food coloring in the chocolate cupcakes and still get a great color. I added the extra food dye just because I really wanted to make sure these cupcakes were as dark as night. Compared to some other black cupcake recipes I found online where they wanted 6 tablespoons of food coloring to achieve this dark hue, I'm still happy we were able to reduce it at all and still get this fabulous dark color.

    These bloody Halloween cupcakes are as black as the asphalt on a freshly paved road and are sure to make a great treat to serve at your Halloween party this year.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 💭 FAQs
    • 🔪 Instructions
    • 📖 Recipe
    black cupcakes with red and white halloween themed sprinkles

    🥘 Ingredients

    For the Cupcakes, You Will Need:

    • Butter
    • Granulated Sugar
    • Eggs
    • Black Dutch Cocoa
    • Black Food Coloring
    • Vanilla Extract
    • Buttermilk
    • All-Purpose Flour
    • Baking Powder
    • Baking Soda
    • White Vinegar

    For the Red Filling, You Will Need:

    • Cream Cheese
    • Vanilla Extract
    • Butter 
    • Egg
    • Powdered Sugar
    • Red Food Coloring

    For the Black Buttercream,You Will Need:

    • Butter
    • Powdered Sugar
    • Black Dutch Cocoa
    • Milk
    • Vanilla Extract

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Electric Mixer
    • Muffin Pan
    • Cupcake Liners
    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Festive Sprinkles (*non-affliate link to actual sprinkle mix I bought from Sprinkles Joy)
    cupcakes that are black and filled with red centers next to red flowers

    💭 FAQs

    How can I make these black cupcakes with regular baking cocoa?

    Yes, you can use your regular baking cocoa instead of the specially bought Dutch cocoa powder but keep in mind that the color will be brown and not black. You can adjust this by adding in black food coloring but be prepared to use a lot of it (at least a few tablespoons in the batter and the frosting).

    Can I freeze these Halloween cupcakes?

    Yes, these cupcakes freeze very well either before or after they've been frosted. Simply place them in a large airtight container where they can be in a single layer and freeze. They'll last for up to 3 months before needing to be thawed and eaten.

    How to store cream cheese filled cupcakes

    Keep these cupcakes stored in an airtight container in the fridge for about 3 or 4 days. They can last for up to a few hours at room temperature on the day that they were made or being served but the cream cheese filling is why we must keep them stored in the fridge- for food safety reasons.

    What does Dutch baking cocoa taste like?

    It tastes almost exactly like regular baking cocoa except maybe a little richer in flavor. If you close your eyes and take a bite of these cupcakes you may not even notice a difference in taste at all.

    a close up of a red flower next to a vampire themed black cupcake

    🔪 Instructions

    Check out how to make bloody vampire bite cupcakes with these simple step-by-step instructions:

    Start by making the black buttercream

    Cream together the butter and vanilla in a large mixing bowl until fluffy.

    Add in your cocoa powder and then mix again until smooth.

    Slowly add in the powdered sugar, one cup at a time until thick and blended.

    Add in your milk, one tablespoon at a time, mixing well after each addition until a good consistency. You may not need all of the milk.

    Cover the bowl with plastic wrap and store in the fridge until ready to use.

    collage showing how to make black buttercream

    Make the gooey red filling next

    Blend together the cream cheese and melted butter in a mixing bowl until smooth.

    Add in the vanilla and egg and mix again.

    Add in one teaspoon of red food coloring. Mix again.

    Add in one cup of powdered sugar and mix again until combined.

    If desired, add in a little more red food coloring.

    Cover the bowl and set it aside until ready to use.

    collage showing how to make red filling

    Make the cupcakes

    Preheat your oven to 350 degrees F and line a muffin pan with paper liners.

    In a large mixing bowl, cream together the butter, sugar, black food coloring, and vanilla together until fluffy.

    Beat in the eggs, one at a time until smooth.

    In a separate bowl, whisk together the flour, cocoa powder, baking powder, and baking soda until blended.

    Add your vinegar to the buttermilk in a liquid measuring cup.

    Add ⅓ of the flour mixture to the butter mixture and mix. Add in ⅓ of the buttermilk and mix again.

    Add in half of the remaining flour. Mix and then add in the last of the buttermilk and mix again.

    Lastly, add in the remaining flour and mix again until no flour streaks remain.

    collage showing how to make the black velvet cupcakes and assemble them for baking

    Assembly

    Spoon a tablespoon of black cupcake batter into the bottom of each muffin cup and spread it out to touch the sides and cover the bottom well.

    Add one heaping teaspoon of red filling into the center of the batter. Top with another large spoonful of black batter to cover the red and fill the muffins ⅔s of the way full.

    Bake the cupcakes in the oven for 15 minutes or until a toothpick can be inserted and come out clean.

    Allow the cupcakes to cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.

    Top your cupcakes with black frosting and add themed sprinkles if desired.

    Serve and enjoy.

    a black velvet cupcake cut in half to reveal gooey red center and more cupcakes and flowers in background

    More Awesome Halloween Recipes To Try

    • 2 Ingredient Cinnamon Roll Intestines
    • Peanut Butter Jelly Spider Sandwiches
    • Red Velvet Rice Krispie Treats
    • Zombie Milkshake
    • Halloween Mummy Dogs

    📖 Recipe

    a close up of black velvet vampire cupcakes with red filling next to a flower
    Print Recipe
    5 from 1 vote

    Bloody Vampire Bite Cupcakes

    Take a bite out of these vampire themed cupcakes and enjoy a wonderful "bloody" surprise inside. The bright red colored filling and the rich black chocolate cupcakes are a treat that's perfect for Halloween. -Dracula approved.
    Prep Time 1 hr
    Cook Time 15 mins
    Total Time 1 hr 15 mins
    Servings: 24 cupcakes
    Calories: 360kcal
    Cost Recipe $8.87 / Serving $0.36
    Prevent your screen from going dark

    Equipment

    • Electric Mixer
    • Muffin Pan
    • Cupcake Liners
    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Festive Sprinkles

    Ingredients

    Cupcakes:

    • ½ Cup Butter, Softened ($0.75)
    • 1 ¼ Cups Granulated Sugar ($0.33)
    • 2 Large Eggs ($0.16)
    • ¼ Cup Black Dutch Cocoa ($0.36)
    • 1 tablespoon Black Food Coloring ($0.06)
    • 2 teaspoon Vanilla Extract ($0.04)
    • 1 Cup Buttermilk ($0.59)
    • 2 ⅓ Cups All-Purpose Flour ($0.23)
    • ½ teaspoon Baking Powder ($0.01)
    • ½ teaspoon Baking Soda ($0.01)
    • 2 tablespoon White Vinegar ($0.08)

    Red Filling:

    • 8 ounces Cream Cheese, softened ($1.98)
    • ½ teaspoon Vanilla Extract ($0.01)
    • ¼ cup Butter, melted ($0.38)
    • 1 Large Egg ($0.08)
    • 1 cup Powdered Sugar ($0.23)
    • 1-2 teaspoon Red Food Coloring ($0.02)

    Black Buttercream:

    • 1 cup Butter, softened ($1.50)
    • 4 cups Powdered Sugar ($0.92)
    • ¾ cup Black Dutch Cocoa ($1.08)
    • 1-3 tablespoon Milk ($0.01)
    • 2 teaspoon Vanilla Extract ($0.04)

    Instructions

    Start by making the black buttercream

    • In a large mixing bowl cream together the butter and vanilla until fluffy.
    • Add in the black cocoa powder and mix again until smooth.
    • Slowly add in the powderd sugar, one cup at a time, blending well after each addition.
    • Add in milk a little at a time (start with 1 tablespoon and then add in 1 teaspoon's worth at a time) until you get your desired consistency.
    • Cover the bowl with plastic wrap and place in the fridge until ready to use.

    Make the gooey red filling next.

    • In a mixing bowl blend together the cream cheese and butter until smooth.
    • Add in the vanilla and egg and mix until incorporated.
    • Add in a teaspoon of red food coloring.
    • Add in the powdered sugar and mix.
    • If desired, add up to a teaspoon more of red food coloring for a darker color.
    • Cover the bowl of filling and set in the fridge until ready to use.

    Make the cupcakes

    • Preheat oven to 350 degrees F and line a muffin tin with paper liners.
    • Cream your butter, sugar, black food coloring, and vanilla together until fluffy.
    • Beat in the eggs, one at a time until smooth.
    • In another bowl, mix together the flour, cocoa, baking powder, and baking soda until blended.
    • Add the vinegar to the buttermilk.
    • Add ⅓ of the flour mixture to the wet mixture and then add in ⅓ of the buttermilk.
    • Add in half of the remaining flour followed by the last of the milk and finally the last of the flour mixture. Stir until fully incorporated.
    • Spoon about 1 tablespoon of the mixture into the muffin cups and spread them out along the bottom to cover it well.
    • Add one heaping teaspoon of the red filing into the center of the cupcakes and then top with another spoonful or so of batter. You want the red nicely covered and the muffin liners filled about ⅔ of the way.
    • Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean. Allow to cool 5 minutes in the pan before transferring to a wire rack to cool completely.
    • Once cooled, add the frosting on top and sprinkle with Vampire themed sprinkles, if desired.
    • Serve and enjoy.

    Notes

    You can use your regular baking cocoa instead of the specially bought Dutch cocoa powder but keep in mind that the color will be brown and not black. You can adjust this by adding in black food coloring but be prepared to use a lot of it (at least a few tablespoons in the batter and the frosting).

    Storage

    • These cupcakes freeze very well either before or after they've been frosted. Simply place them in a large airtight container where they can be in a single layer and freeze. They'll last for up to 3 months before needing to be thawed and eaten.
    • Keep these cupcakes stored in an airtight container in the fridge for about 3 or 4 days. They can last for up to a few hours at room temperature on the day that they were made or being served but the cream cheese filling is why we must keep them stored in the fridge- for food safety reasons.

    Nutritional Information

    Serving: 1cupcake | Calories: 360kcal | Carbohydrates: 48g | Protein: 3.8g | Fat: 18.2g | Saturated Fat: 11g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.2g | Cholesterol: 69.5mg | Sodium: 79.4mg | Potassium: 165.7mg | Fiber: 1.4g | Sugar: 36g | Vitamin A: 157.1IU | Calcium: 44.5mg | Iron: 1.3mg
    Author NicoleDurham
    Course Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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