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.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 1 hr |
| Yield: | 12 cupcakes |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 1 hr |
| Yield: | 12 cupcakes |
Ingredients
- 1 3/4 cups cake flour (see Cook’s Note)
- 1 cup granulated sugar
- 1/4 cup Dutch process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tablespoon red food coloring, plus a drop for the filling
- 2 teaspoons cider vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- One 3-ounce semisweet chocolate bar
- 1 teaspoon coconut oil
- 1 cup raspberry jam
- One 8-ounce package cream cheese, at room temperature
- 6 tablespoons unsalted butter, cubed, at room temperature
- 1 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 522 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 5 g |
| Cholesterol | 56 mg |
| Sodium | 270 mg |
| Serving Size | 1 of 12 servings |
| Calories | 522 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 5 g |
| Cholesterol | 56 mg |
| Sodium | 270 mg |
Reviews
Lucy Loud will love this
I’ve not been a red velvet cake fan, it’s not been part of my family’s culture. However, I wanted to make red velvet cupcakes for a senior meal program I help with, for their next time which is near July Fourth. , I want to make them w a marshmallow cream frosting and little American flag toothpick decorations. This is the third recipe I’ve made and it’s the best one so far.
I didn’t have sour cream, but I used plain Greek yogurt, which I drained a bit. I did miss the flavor that a different recipe had, so I plan to add cinnamon next time. The batter was very thick, and the cupcakes had a high dome. I will probably use less batter per cupcake next time. I would anticipate doing that will yield 16-18 cupcakes. Also, I thought the yogurt was a good choice for making this recipe.
I didn’t have sour cream, but I used plain Greek yogurt, which I drained a bit. I did miss the flavor that a different recipe had, so I plan to add cinnamon next time. The batter was very thick, and the cupcakes had a high dome. I will probably use less batter per cupcake next time. I would anticipate doing that will yield 16-18 cupcakes. Also, I thought the yogurt was a good choice for making this recipe.
The texture of the cake was good but lacked flavor and the frosting is just wrong! You will need 4-5 cups sugar, not just one.
Easier than I thought they would be. I feel like they flavor needed more umphf, like somehow I wanted the batter/pastry to pack more flavor. Perhaps the jam kind of overpowered the delicate ness of the cupcake. I’ll definitely make these again for another Halloween!
I love it made my mouth water
These cupcakes weren’t as hard to make as I thought they’d be. They also taste delicious.
I made these cupcakes for class at my girls’ school and everyone was surprised by the show that presents these cupcakes when you bite them and all the jam comes out simulating blood, and for the decoration. They were almost the same as they are presented in the recipe, very good idea to prepare with children of 12 years.
How fun
Easy, delicious, and fun – the perfect Halloween cupcake!