Vampires will always be one of the most dominant figures associated with Halloween. Dressing up as a vampire or vampiress, pretending to live in a vampire lair, and eating vampire cupcakes will always be a Halloween favourite amongst everyone.
When it comes to a Halloween party, you can't get away with it without a little vampire fun. These blood sucking vampire cupcakes are the perfect way to bring your party altogether.
In addition to the vampire cupcakes, you can make the party even more interesting and appealing by sharing some of the legends behind vampires and recreating one of the stories. Halloween is a time to have fun and be creative.
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💖 Why You’ll Love This Recipe
- Spooky & Sweet: These cupcakes are the perfect blend of spooky and delicious! Think rich, moist cake with a blood-red surprise in the center.
- Totally Instagram Worthy: The eerie red filling and creepy-fun decorations make these cupcakes the star of any Halloween spread. Get ready for all the “likes!”
- Vampire Approved Flavor: With a touch of chocolate and a gooey, blood-like center, these cupcakes are to die for. Who says vampires don’t have great taste?
🥚Ingredients
- Cake mix + all the ingredients to make it**
- 5-6 oz. white fondant
- Brown gel food coloring
- 3-4 oz. black fondant
- ½ stick butter softened
- 1 cup icing sugar
- 1 tablespoon milk
- Black decorating frosting
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Tools Needed
- Circular cookie cutter, about 2.5 inches in diameter
- Heart-shaped cookie cutter
- Wilton tip #5
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Gooey Center: Fill the cupcakes with strawberry jam or cherry pie filling for a blood-red surprise.
- Dairy Free Delight: Opt for dairy free butter and plant-based milk to make these cupcakes vegan-friendly.
- Color Play: Mix up the fondant colors think deep purple or midnight black for a unique twist.
🔪 How To Make Vampire Cupcakes
- Step 1: Prepare and bake cupcakes according to the package’s directions.
- Step 2: Once the cupcakes are out of the oven, cool completely on a wire rack before decorating. As the cupcakes set, separate 1 oz. of white fondant and set aside.
- Step 3: Add a drop of brown gel food coloring to the remainder of the white fondant and knead until completely tinted.
- Step 4: Roll out the beige fondant until it’s about ¼ of an inch thick. Use the circular cookie cutter to cut out 12 circles.
- Step 5: Roll out the black fondant so that it’s about ¼ of an inch thick. Use a circular cookie cutter and cut out 6 circles.
- Step 6: Now, time to create the vampire’s “widow’s peak.” Use the heart-shaped cookie cutter to trim off ¾ of the black circle. What will be left is the top portion of the circle with a point in the middle.
- Step 7: Flip over the remainder of the black fondant circle and repeat - 2 widow’s peaks can be created per black circle.
- Step 8: Place one widow peak on each beige fondant circle. Water can be lightly brushed on the back of each fondant piece to secure even more. With the remaining white fondant, roll out 24 small spheres, about ¼ of an inch in size. Roll each sphere into a small oval and flatten slightly. Give each one a point at the bottom - these will act as the vampire’s fangs.
- Step 9: To make the buttercream frosting, place butter, icing sugar, and milk in a bowl. Beat with an electric mixer - start on slow and gradually increase to high.
- Step 10: Once ingredients are well-combined and form semi-stiff peaks, use an offset spatula to frost each cupcake with a thin layer.
- Step 11: Place one fondant piece on each cupcake. Attach Wilton icing tip #5 on black decorating frosting and frost out two dots on the vampire’s face and a curved line for its smile.
- Step 12: Place two fondant fangs on each cupcake. Serve and enjoy!
**Most cake mixes yield approximately 24 cupcakes, so we suggest cutting the recipe in half to make a dozen of these Halloween treats!
👩🍳 Expert Tips
- Incorporate a gooey, blood-like center by filling the cupcakes with strawberry jam or cherry pie filling after baking.
- For a rich, moist texture, consider using a chocolate cake mix and adding a touch of cocoa powder to the batter.
- Enhance the visual appeal by creating fondant decorations, such as vampire faces with white and black fondant, and adding candy eyes for an extra spooky touch.
💭 FAQs
Absolutely! Prepare the cupcakes and decorations in advance. Store the undecorated cupcakes in an airtight container at room temperature for up to 2 days. Fondant decorations can be made ahead and stored in a cool, dry place. Assemble the cupcakes on the day of your event for the best freshness.
Keep the decorated cupcakes in an airtight container at room temperature. They'll stay fresh for up to 3 days. Avoid refrigerating, as it can cause the fondant to sweat and lose its smooth appearance.
Certainly! If you're short on time, store-bought frosting works just fine. Opt for a thick variety to ensure the fondant sticks properly.
If you don't have brown gel food coloring, you can mix red and green gel colors to get a brown shade. Start with small amounts and adjust until you reach the desired color.
💖 Serving Suggestions
These are my favorite treats to serve with Blood Sucking Vampire Cupcakes:
- Garlic Breadsticks: Get your savory fix with soft garlic breadsticks – the perfect balance to those sweet, blood-red cupcakes.
- Witch’s Potion Punch: A fizzy, fruity drink with a dash of grenadine to make it look like a potion, with floating eyeball ice cubes for that extra spooky touch.
- Vampire Bat Wings: Crispy chicken wings tossed in a smoky, spicy sauce. The perfect “batty” pairing with those blood-sucking treats!
🍜 Related Recipes
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Blood Sucking Vampire Cupcakes
Ingredients
- Cake mix + all the ingredients to make it**
- 5-6 oz. white fondant
- Brown gel food coloring
- 3-4 oz. black fondant
- ½ stick butter softened
- 1 cup icing sugar
- 1 tablespoon milk
- Black decorating frosting
- TOOLS NEEDED TO MAKE VAMPIRE CUPCAKES
- Circular cookie cutter about 2.5 inches in diameter
- Heart-shaped cookie cutter
- Wilton tip #5
Instructions
- Prepare and bake cupcakes according to the package’s directions.
- Once the cupcakes are out of the oven, cool completely on a wire rack before decorating. As the cupcakes set, separate 1 oz. of white fondant and set aside.
- Add a drop of brown gel food coloring to the remainder of the white fondant and knead until completely tinted.
- Roll out the beige fondant until it’s about ¼ of an inch thick. Use the circular cookie cutter to cut out 12 circles.
- Roll out the black fondant so that it’s about ¼ of an inch thick. Use a circular cookie cutter and cut out 6 circles.
- Now, time to create the vampire’s “widow’s peak.” Use the heart-shaped cookie cutter to trim off ¾ of the black circle. What will be left is the top portion of the circle with a point in the middle.
- Flip over the remainder of the black fondant circle and repeat – 2 widow’s peaks can be created per black circle.
- Place one widow peak on each beige fondant circle. Water can be lightly brushed on the back of each fondant piece to secure even more.
- With the remaining white fondant, roll out 24 small spheres, about ¼ of an inch in size.
- Roll each sphere into a small oval and flatten slightly. Give each one a point at the bottom – these will act as the vampire’s fangs.
- BUTTERCREAM FROSTING FOR VAMPIRE CUPCAKESTo make the buttercream frosting, place butter, icing sugar and milk in a bowl. Beat with an electric mixer – start on slow and gradually increase to high.
- Once ingredients are well-combined and form semi-stiff peaks, use an offset spatula to frost each cupcake with a thin layer.
- Place one fondant piece on each cupcake.
- Attach Wilton icing tip #5 on black decorating frosting and frost out two dots on the vampire’s face and a curved line for its smile.
- Place two fondant fangs on each cupcake.
- Serve and enjoy!
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