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Vampire Bite Red Velvet Cupcakes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Wire rack

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons raspberry jam

Instructions
 

  • Preheat the oven to 350 degrees and line a muffin tin with four paper liners.
  • In a small bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  • In another bowl, mix the buttermilk, egg, oil, red food coloring, vanilla, and vinegar until smooth.
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Divide the batter evenly among the four liners and bake for 15 to 18 minutes, until a toothpick comes out clean.
  • Let the cupcakes cool completely on a wire rack.
  • While the cupcakes cool, beat the cream cheese and butter together until smooth, then add the powdered sugar and mix until creamy.
  • Use a small knife to cut a shallow hole in the center of each cooled cupcake and fill it with 1/2 tablespoon of raspberry jam.
  • Pipe or spread the cream cheese frosting over the top of each cupcake to cover the jam.

Notes

Fill the centers with jam while the cupcakes are still slightly warm so the raspberry sinks in without soaking the frosting. If the cream cheese feels too soft, chill the frosted cupcakes for 15 minutes before serving so they hold their shape on a party table. Leftovers keep in an airtight container in the fridge for two days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Muffin tin, Whisk, Wire rack