Description
Spooky and delicious red velvet cupcakes with a hidden raspberry jam center, topped with cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups cake flour
- 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 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
- 8-ounce package cream cheese, room temperature
- 6 tablespoons unsalted butter, cubed, room temperature
- 1 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift together flour, sugar, cocoa powder, baking soda, and salt in a mixing bowl.
- In another bowl, whisk together buttermilk, vegetable oil, sour cream, food coloring, cider vinegar, vanilla extract, and egg until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly into the muffin tin and bake for 16–18 minutes.
- Allow cupcakes to cool completely on a wire rack.
- Melt semisweet chocolate and coconut oil in a microwave-safe bowl.
- Cut small plugs in the center of each cooled cupcake and brush with melted chocolate. Freeze until set.
- Mix raspberry jam with a drop of food coloring and a splash of water; fill the chocolate-lined holes with this mixture.
- Beat cream cheese until fluffy, then add butter, confectioners’ sugar, and vanilla. Mix until creamy.
- Pipe frosting over each cupcake and add two “vampire bite” holes with a straw, drizzling a bit of raspberry jam for decoration.
Notes
For healthier alternatives, consider using low-sugar substitutes and dairy-free options.
- Prep Time: 20
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg