Okay, so picture this: decadent dark chocolate cupcakes so rich they’re practically sinful, filled with a “bloody” raspberry center that oozes when you bite into it, and topped with midnight-black chocolate buttercream that’s been “bitten” and drizzled with more raspberry “blood.” These babies are basically Halloween in cupcake form, but honestly? They’re too good to save for just October.
We’re talking Gothic romance meets bakery perfection here. Each bite is like a little vampire love story — dark, dramatic, and absolutely irresistible. The raspberry filling bursts in your mouth like you just discovered a hidden treasure, and the chocolate is so intense it might just convert you to Team Edward (or Team Spike, if you’re cultured).
Perfect for spooky season, date nights, or when you want to feel like the main character in a vampire novel while eating dessert.
Why You’ll Love This Recipe
- Drama queen vibes — these cupcakes are Instagram gold
- Rich chocolate flavor that would make Dracula weep tears of joy
- Hidden raspberry surprise that’s like finding buried treasure
- Showstopper appearance that’ll have people asking “HOW did you make these?”
- Perfect for themed parties but classy enough for any occasion
- Make-ahead friendly for stress-free entertaining
- Intense flavor combo that’s sophisticated AF
The Good Stuff You’ll Need
For the Dark Chocolate Cupcakes:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (the good dark stuff)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee (cooled)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the “Bloody” Raspberry Filling:
- 1 cup fresh raspberries
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
- Red food coloring (optional, for extra drama)
For the Midnight Buttercream:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- Black food coloring (gel works best)
For the Vampire Bite Effect:
- White chocolate chips or candy melts (for “fangs”)
- Extra raspberry filling (for “blood” drips)
- Red food coloring
- Toothpicks
Let’s Do This
Step 1: Cupcake Magic
Preheat oven to 350°F. Line two 12-cup muffin tins with dark cupcake liners (because aesthetics matter).
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla. Pour wet ingredients into dry and mix until just combined. Don’t overmix — lumps are fine.
Divide batter among cupcake liners, filling about 2/3 full. Bake 18-22 minutes until a toothpick comes out with just a few moist crumbs. Cool completely.
Step 2: Make the “Blood”
In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, mashing raspberries as they soften, until thick and jammy (about 8-10 minutes).
Strain through fine mesh if you want it smooth, or leave chunky for texture. Add red food coloring if you want it more “bloody.” Cool completely.
Step 3: Midnight Buttercream
Beat butter until light and fluffy (about 3 minutes). Gradually add powdered sugar and cocoa powder, alternating with cream.
Add vanilla and salt. Beat until smooth and pipeable. Add black food coloring gradually until you get that perfect midnight shade.
Step 4: Fill Those Babies
Using a small knife or apple corer, cut a cone-shaped piece from the center of each cupcake (about 1 inch deep). Save the little cake pieces.
Fill each hole with raspberry filling — be generous, we want that ooze factor. Replace the cake tops, pressing gently.
Step 5: The Dramatic Frosting
Pipe buttercream generously on each cupcake using a star tip or offset spatula for that Gothic swirl effect.
Step 6: Create the Vampire Bite
For the fangs: Melt white chocolate and pipe or place two small triangular “fangs” into each cupcake.
Using a toothpick, create two small holes next to the fangs to look like bite marks.
Drizzle extra raspberry filling around the “bite” area and let it drip down the sides for that fresh-bite effect.
Serving Suggestions
- Serve on black plates with dark red napkins for maximum drama
- Pair with blood orange punch or red wine (if you’re feeling fancy)
- Display on a tiered stand with dry ice for spooky smoke effect
- Add some plastic bats around the serving area because why not?
Switch It Up
Less Goth, More Glam: Use regular chocolate frosting and fresh raspberries on top
Different Berries: Try blackberry or cherry filling for variety
Boozy Upgrade: Add a splash of raspberry liqueur to the filling
Mini Bites: Make mini cupcakes for bite-sized vampire treats
Vegan Vampires: Use plant milk, vegan butter, and aquafaba — vampires are inclusive
Extra Bloody: Add more red food coloring and corn syrup for realistic blood drips
Make-Ahead Tips
- Cupcakes can be baked 2 days ahead and stored covered
- Raspberry filling keeps in the fridge for up to a week
- Buttercream can be made 3 days ahead — just re-whip before using
- Fully assembled cupcakes are best eaten same day but keep 2 days covered
Questions People Actually Ask
Q: Can I skip the coffee? A: You can use hot water instead, but coffee makes chocolate taste more chocolatey without adding coffee flavor.
Q: My frosting looks gray, not black. Help? A: Add more black food coloring gradually. Gel color works better than liquid. Sometimes “very dark gray” is as black as you’ll get.
Q: The raspberry filling is too runny. A: Cook it longer until it’s thick enough to coat a spoon. It’ll thicken more as it cools.
Q: Can I make these less dramatic? A: Skip the food coloring and bite effects — they’ll still be delicious chocolate raspberry cupcakes!
Q: Are these actually scary? A: Only if you’re afraid of incredible flavor combinations. They’re more “romantic vampire” than “horror movie.”
Print
Vampire-Bite Chocolate Raspberry Cupcakes
- Total Time: 52 minutes
- Yield: 24 cupcakes 1x
Description
Okay, so picture this: decadent dark chocolate cupcakes so rich they’re practically sinful, filled with a “bloody” raspberry center that oozes when you bite into it, and topped with midnight-black chocolate buttercream that’s been “bitten” and drizzled with more raspberry “blood.” These babies are basically Halloween in cupcake form, but honestly? They’re too good to save for just October.
We’re talking Gothic romance meets bakery perfection here. Each bite is like a little vampire love story — dark, dramatic, and absolutely irresistible. The raspberry filling bursts in your mouth like you just discovered a hidden treasure, and the chocolate is so intense it might just convert you to Team Edward (or Team Spike, if you’re cultured).
Perfect for spooky season, date nights, or when you want to feel like the main character in a vampire novel while eating dessert.
Ingredients
For the Dark Chocolate Cupcakes:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (the good dark stuff)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee (cooled)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the “Bloody” Raspberry Filling:
- 1 cup fresh raspberries
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
- Red food coloring (optional, for extra drama)
For the Midnight Buttercream:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- Black food coloring (gel works best)
For the Vampire Bite Effect:
- White chocolate chips or candy melts (for “fangs”)
- Extra raspberry filling (for “blood” drips)
- Red food coloring
- Toothpicks
Instructions
Preheat oven to 350°F. Line two 12-cup muffin tins with dark cupcake liners (because aesthetics matter).
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla. Pour wet ingredients into dry and mix until just combined. Don’t overmix — lumps are fine.
Divide batter among cupcake liners, filling about 2/3 full. Bake 18-22 minutes until a toothpick comes out with just a few moist crumbs. Cool completely.
In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, mashing raspberries as they soften, until thick and jammy (about 8-10 minutes).
Strain through fine mesh if you want it smooth, or leave chunky for texture. Add red food coloring if you want it more “bloody.” Cool completely.
Beat butter until light and fluffy (about 3 minutes). Gradually add powdered sugar and cocoa powder, alternating with cream.
Add vanilla and salt. Beat until smooth and pipeable. Add black food coloring gradually until you get that perfect midnight shade.
Using a small knife or apple corer, cut a cone-shaped piece from the center of each cupcake (about 1 inch deep). Save the little cake pieces.
Fill each hole with raspberry filling — be generous, we want that ooze factor. Replace the cake tops, pressing gently.
Pipe buttercream generously on each cupcake using a star tip or offset spatula for that Gothic swirl effect.
For the fangs: Melt white chocolate and pipe or place two small triangular “fangs” into each cupcake.
Using a toothpick, create two small holes next to the fangs to look like bite marks.
Drizzle extra raspberry filling around the “bite” area and let it drip down the sides for that fresh-bite effect.
Notes
- Serve on black plates with dark red napkins for maximum drama
- Pair with blood orange punch or red wine (if you’re feeling fancy)
- Display on a tiered stand with dry ice for spooky smoke effect
- Add some plastic bats around the serving area because why not?
- Prep Time: 22 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~380 kcal
- Carbohydrates: ~58g
- Protein: ~4g