Healthy Vampire Cupcakes
Sink your teeth into these spooky, festive Vampire Cupcakes! Featuring a rich chocolate base, a secret 'bloody' strawberry center, and a fluffy marshmallow frosting, these treats are perfect for your next Halloween gathering.
Equipment
- 12-cup muffin tin
- Melon Baller
- Hand Mixer
Ingredients
Cupcake Batter
- 1 tsp instant espresso powder
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
Filling & Frosting
- 1/2 cup strawberry jelly
- 1 cup unsalted butter softened
- 1 1/2 cups marshmallow fluff
- 2 cups confectioners' sugar
- 1 cup crushed chocolate graham crackers
Instructions
- Heat oven to 350°F and line a 12-cup muffin tin. Mix espresso powder with 1/2 cup hot water; let cool.
- Sift together flour, cocoa, baking powder, baking soda, and salt.
- Beat egg, milk, oil, and vanilla. Add sugar and cooled espresso; mix in dry ingredients until shiny.
- Fill liners 2/3 full. Bake 18–20 minutes. Cool completely.
- Use a melon baller to scoop a hole in each. Fill with 1 teaspoon of strawberry jelly (tinted red if desired).
- For frosting: Beat butter, add Marshmallow Fluff, confectioners' sugar, vanilla, and salt until fluffy.
- Seal holes with a little frosting and chill for 20 minutes.
- Frost cupcakes flat. Use a heart-shaped stencil to roll the top edge in cookie crumbs for a 'widow's peak'.
- Drip a little jelly near the base for a 'bloody fang' effect.
Notes
Nutrition (Per Cupcake):
Calories: 360
Carbohydrates: 48g (Net: 46g)
Fat: 18g
Protein: 3g
Note: Using whole wheat flour and low-sugar jelly can further reduce carbohydrate and sugar content.
Calories: 360
Carbohydrates: 48g (Net: 46g)
Fat: 18g
Protein: 3g
Note: Using whole wheat flour and low-sugar jelly can further reduce carbohydrate and sugar content.
