Chocolate Strawberry Vampire Cupcakes (Print-Friendly Version)
Moist chocolate cupcakes filled with strawberry jelly, topped with marshmallow frosting and chocolate cookie crumbs.
# Ingredients:
→ Cupcakes
01 -
1 teaspoon instant espresso powder
02 -
1 cup (120 g) all-purpose flour
03 -
1/2 cup unsweetened cocoa powder
04 -
1/4 teaspoon baking powder
05 -
1/4 teaspoon baking soda
06 -
1/4 teaspoon kosher salt
07 -
1 large egg, room temperature
08 -
1/2 cup whole milk
09 -
1/4 cup vegetable oil
10 -
1 teaspoon pure vanilla extract
11 -
1 cup (200 g) granulated sugar
→ Filling & Decorating
12 -
1/2 cup strawberry jelly
13 -
Red gel food coloring, as needed
14 -
1 cup (2 sticks) unsalted butter, softened
15 -
1 1/2 cups Marshmallow Fluff
16 -
2 cups (230 g) confectioners' sugar
17 -
1 teaspoon pure vanilla extract
18 -
1/4 teaspoon kosher salt
19 -
1 cup crushed chocolate graham crackers or chocolate wafer cookies (from about 8 sheets)
# Steps:
01 -
Position rack in the center of the oven and preheat to 350°F. Line a 12-cup muffin tin with liners. Dissolve espresso powder in 1/2 cup hot water and set aside to cool.
02 -
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and kosher salt.
03 -
Using a stand mixer fitted with the whisk attachment, beat egg, milk, vegetable oil, and vanilla extract on medium speed until just combined. Add granulated sugar and cooled espresso mixture; beat until incorporated.
04 -
Add the sifted dry ingredients to the wet mixture. Beat on low speed, scraping down the sides as needed, until fully combined and glossy, approximately 2 minutes. The batter will be thin.
05 -
Spoon batter into prepared liners, filling each about two-thirds full using a 3-tablespoon scoop for consistency. Bake for 18 to 20 minutes, rotating halfway through, until a tester comes out clean. Transfer cupcakes to a wire rack to cool completely.
06 -
Using a melon baller, scoop a 3/4-inch deep round from the top of each cooled cupcake. In a small bowl, whisk strawberry jelly with 1 to 2 drops of red gel food coloring until the desired color is achieved. Fill the cavities with 1 teaspoon of the jelly mixture and refrigerate any leftovers.
07 -
In a stand mixer with the paddle attachment, beat softened butter on medium-high speed until smooth. Turn mixer off, add Marshmallow Fluff, then beat on low speed while gradually adding confectioners' sugar, half a cup at a time. Increase speed to medium and continue until smooth and fluffy. Add vanilla extract and kosher salt; beat until combined.
08 -
Dollop a small amount of frosting over the jelly-filled holes. Gently spread to cover the cavities without disturbing the filling. Place cupcakes on a baking sheet and refrigerate until the frosting firms, about 20 minutes.
09 -
Cut a 3-inch round parchment circle and fold it in half. Trim a small rounded corner at the folded top to form a heart shape. Pour chocolate cookie crumbs into a shallow bowl.
10 -
Frost the cupcakes smoothly with remaining frosting. Carefully place the parchment stencil atop each cupcake without pressing hard, then roll the cupcake gently in chocolate cookie crumbs to create Dracula’s widow’s peak. Remove parchment and repeat for remaining cupcakes, wiping stencil as needed.
11 -
Using a toothpick, small spoon, or squeeze bottle, add two jelly “fangs” dripping near the bottom edge of each cupcake with reserved colored jelly mixture.
# Notes & Tips:
01 -
For optimal flavor, use a 3-tablespoon scoop for uniform batter portions and ensure the espresso powder is fully dissolved in hot water before mixing.