Vampire Bite Chocolate Raspberry (Ready-to-Print Version)
Moist chocolate cupcakes with vibrant raspberry filling and glaze for a striking bite-sized dessert.
# What You’ll Need:
→ Chocolate Cupcake Batter
01 -
1 cup all-purpose flour (120 g)
02 -
1 cup granulated sugar (200 g)
03 -
6 tablespoons unsweetened cocoa powder (30 g)
04 -
1 teaspoon baking powder (4.6 g)
05 -
1/2 teaspoon baking soda (2.3 g)
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1/4 teaspoon salt (1.5 g)
07 -
1/2 cup whole milk (120 ml)
08 -
1/3 cup vegetable oil (79 ml)
09 -
1 large egg
10 -
1/2 teaspoon pure vanilla extract (2.5 ml)
11 -
1/2 cup hot water (120 ml)
→ Raspberry 'Blood' Filling and Glaze
12 -
1 1/2 cups frozen raspberries (225 g)
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1/4 cup granulated sugar (50 g)
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1 tablespoon fresh lemon juice (15 ml)
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1 teaspoon cornstarch (2.5 g)
16 -
Fresh raspberries for garnish
# Step-by-Step Guide:
01 -
Combine frozen raspberries, sugar, and lemon juice in a small saucepan over medium heat. Mash the berries and simmer for 5 to 7 minutes, stirring frequently. Dissolve cornstarch in a small amount of water and stir into the mixture. Simmer for an additional 1 to 2 minutes until thickened. Strain through a fine mesh sieve for a smooth texture if desired. Cool completely before use.
02 -
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, vegetable oil, egg, and vanilla extract; mix until just combined. Gradually whisk in hot water until batter is smooth and thin.
03 -
Distribute batter evenly into liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
04 -
After cooling, remove a small cone-shaped portion from the center of each cupcake using a knife or coring tool. Spoon 1 to 1 1/2 teaspoons of raspberry filling into each cavity. Replace the removed cake plug if preferred.
05 -
Drizzle remaining raspberry glaze over the tops to create a dripping 'bite' effect. Finish by topping each cupcake with a fresh raspberry. Serve and enjoy.
# Handy Tips:
01 -
For a seedless filling, strain the raspberry mixture after cooking. Ensure cupcakes are fully cooled before filling to prevent melting or sogginess. Use hot water in the batter to enhance moisture and cocoa flavor.