Description
Moist chocolate cupcakes filled with a tangy raspberry “blood” filling, topped with a glossy glaze and fresh raspberries for a spooky vampire-inspired dessert. Perfect for Halloween, Valentine’s Day, or any dramatic occasion.
Ingredients
Units
Scale
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 cup hot water
For the Raspberry “Blood” Filling & Glaze:
- 1 1/2 cups frozen raspberries
- 1/4 cup granulated sugar
- 1 Tbsp fresh lemon juice
- 1 tsp cornstarch (dissolved in 1 Tbsp water)
- Fresh raspberries (for garnish)
Instructions
- Make Raspberry Filling & Glaze: In a saucepan, combine raspberries, sugar, and lemon juice. Mash and simmer 5–7 minutes. Stir in cornstarch slurry and cook 1–2 minutes until thick. Strain if desired. Cool completely.
- Prepare Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, oil, egg, and vanilla. Mix well. Stir in hot water until smooth.
- Bake: Fill liners ⅔ full. Bake 18–20 minutes, until a toothpick comes out with crumbs. Cool completely.
- Fill & Finish: Cut a small cone from each cupcake. Fill with 1–1½ tsp raspberry filling. Replace cake top (optional). Drizzle glaze and garnish with fresh raspberries.
Notes
- Make raspberry filling a day ahead to save time.
- Use cherry or strawberry preserves for a different twist.
- Store cupcakes in an airtight container up to 5 days in the fridge.
Nutrition
- Calories: 230
