Chocolate Strawberry Vampire Cupcakes

Vampire cupcakes have become my favorite October baking project that blends irresistible chocolate flavor with a ghoulish design. Each cupcake is hiding a secret strawberry jelly center for that dramatic delicious bite. Topped with marshmallowy frosting and a sprinkle of chocolate cookie crumbs, these cupcakes are always a hit at Halloween parties and never fail to delight both kids and adults. I love the way the gooey “blood” center surprises everyone and the cupcake itself is so chocolatey and moist thanks to a hint of espresso powder.

The first time I baked these, my kitchen smelled like a chocolatier’s shop and decorating them together with my nephew is now a tradition we look forward to as soon as the leaves turn.

Ingredients

• Instant espresso powder: brings out the chocolate notes and keeps the cake moist. Look for a brand labeled as “instant” for the best dissolve
• All purpose flour: gives a sturdy yet tender cupcake crumb. Go for unbleached for a more natural flavor
• Unsweetened cocoa powder: supplies that deep chocolate flavor. I love using Dutch process for an even deeper color
• Baking powder and baking soda: give the perfect lift. Check that your cans are fresh so you get a fluffy cake
• Kosher salt: adds balance so everything tastes just right
• Eggs: at room temperature help bind the mixture for a smooth batter
• Whole milk: keeps the crumb moist without making it heavy. Avoid low fat for best results
• Vegetable oil: gives a lighter texture than butter so the crumb stays extra soft
• Pure vanilla extract: rounds out all the flavors. Real vanilla is worth it here
• Granulated sugar: sweetens and helps the cupcakes caramelize just at the edges
• Strawberry jelly: makes the fruity bloody center. Select a seedless version for smoothness
• Red gel food coloring: creates that dramatic “fang” effect. Gel holds shape rather than running
• Unsalted butter: for the frosting acts as the creamy base. The better the butter the better the frosting
• Marshmallow Fluff: brings cloudlike texture and a homemade taste.
• Confectioners’ sugar: softens the marshmallow and brings everything together smoothly
• Crushed chocolate graham crackers or chocolate wafer cookies: are used for crafting Dracula’s iconic hairline. Choose whichever has a deep chocolate taste

Step-by-Step Instructions

Make the Espresso Mixture:

Combine the instant espresso powder with just boiled water stirring until dissolved. Let this mixture cool while you prepare the other items so you do not scramble the eggs in the batter later on.

Prepare the Dry Ingredients:

Sift together flour cocoa powder baking powder baking soda and salt in a large bowl. This simple step helps prevent lumps and ensures even mixing.

Mix Wet Ingredients:

In your stand mixer use the whisk attachment to beat egg milk vegetable oil and vanilla extract at medium speed until everything is just blended. This is key for a tender crumb.

Combine Batter:

Add sugar and cooled espresso mixture to the wet base then mix until smooth. Pour in the dry ingredients and continue beating at low speed scraping down the bowl as needed so everything gets incorporated. The batter should be glossy and soft.

Fill the Cupcake Tins:

Line muffin tin with paper liners. Using a cookie scoop or spoon fill each cup two thirds of the way with batter so they rise without spilling and all bake evenly.

Bake the Cupcakes:

Set oven temperature to 350 degrees and bake in the center of the oven. Rotate the pan once halfway through. A toothpick inserted in the center should come out clean after 18 to 20 minutes. Cool completely on a wire rack before decorating.

Core and Fill with Jelly:

When cupcakes are cooled use a melon baller or small spoon to take out a small section from the top of each cupcake. Whisk jelly with a drop or two of red gel coloring until extra vibrant then spoon into each cavity for a gooey surprise. Save any leftover jelly for decorating.

Make the Frosting:

In a stand mixer beat butter until smooth and fluffy. Add Marshmallow Fluff and the powdered sugar in small additions beating at low speed so the sugar stays in the bowl. When everything is smooth add vanilla and salt and beat again until light and creamy.

Frost and Shape the Cupcakes:

Spread a small amount of marshmallow frosting over the filled centers and refrigerate to set. Then cover cupcakes fully with more frosting smoothing as flat as possible to mimic a pale vampire face.

Create and Apply the Dracula Hairline:

Use a parchment round folded into a heart shape as a stencil for the hairline. Roll the top edge of each cupcake in chocolate cookie crumbs then remove the stencil. This creates the classic Dracula widow’s peak with no mess.

Decorate with Bloody Fangs:

With a toothpick or piping bottle drip two lines of reserved jelly down the front edge of each cupcake to make vampire fangs that look just about to bite.

Pin

The marshmallow Fluff gives such a unique chewy sweet contrast to the rich cake that I always sneak an extra spoonful for myself before decorating. One year my niece wanted to add purple sprinkles to the hairline and it turned her Dracula cupcakes into a fashion statement.

Storage Tips

Store finished vampire cupcakes in an airtight container in the refrigerator for up to three days. Let them come to room temperature before serving for the smoothest frosting texture and a soft bite. If you make them ahead just wait to add the jelly “fangs” until closer to serving for the cleanest lines.

Ingredient Substitutions

If you do not have instant espresso powder you can use decaf or simply skip it—the richness will still shine. For the filling you can use raspberry preserves if you prefer a tarter flavor or even cherry jelly for a black forest vibe. Gluten free flour blends work well here but avoid over mixing. If you are dairy free swap in plant milk and vegan butter for a cupcake everyone can enjoy.

Serving Suggestions

These cupcakes are perfect for a Halloween dessert table or as a fun October weekend baking project with kids. Serve with steaming mugs of hot chocolate or mulled cider for a cozy pairing. Sometimes I like to place each cupcake into mini paper coffins for individual party favors.

Pin

Cultural and Historical Context

The vampire cupcake trend combines classic Americana chocolate cake with the decorative fun of modern Halloween celebrations. While the original Dracula novel inspired fright this sweet treat invites everyone to take a playful bite out of spooky season. Marshmallow Fluff first appeared in kitchens in the early 1900s and remains loved for its smooth texture and nostalgia.

Frequently Asked Questions About the Recipe

→ What gives the cupcakes their moist texture?

The addition of espresso powder combined with vegetable oil and whole milk helps keep the chocolate cupcakes moist and tender.

→ How is the strawberry center added to the cupcakes?

A small cavity is scooped out after baking, then filled with a vibrant strawberry jelly mixed with red gel food coloring to achieve a vivid look.

→ What creates the marshmallow frosting's fluffy texture?

Beating softened butter with marshmallow fluff and confectioners' sugar until smooth results in a light and airy frosting perfect for topping.

→ How is the vampire hairline effect achieved?

Chocolate cookie crumbs are pressed onto the frosting using a parchment stencil shaped to mimic the classic Dracula widow’s peak.

→ Can these cupcakes be prepared ahead of time?

Yes, the cupcakes with fillings and frosting can be refrigerated to allow flavors to meld and frosting to set before serving.