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–+ servings
Red Velvet Vampire Cupcakes
Print Recipe

Domori Red Velvet Vampire Cupcakes

What looks like an encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. More raspberry jam and chocolate await in the center.
Course: Dessert
Cuisine: American, Italian
Keyword: Cake, Confections, Cupcakes, Halloween, Valentine's Day
Difficulty: Intermediate
Brand: Domori
Servings: 12 cupcakes

Equipment

  • Oven
  • Large Bowl
  • Utensils
  • Piping Bag
  • Cupcake Tin w/ Liner
  • Cupcake Tin w/ Liner
  • Electric Mixer
  • Plastic straw

Ingredients

Part 1: Cupcakes

Part 2: Cream Cheese Frosting

  • 8 oz Cream Cheese ( room temperature )
  • 6 tbsp Unsalted Butter ( cubed and at room temperature )
  • 1 cup Granulated Sugar
  • 1/2 tsp Pure Vanilla Extract (we recommend Prova)
US Customary - Metric

Instructions

Part 1: Method - Cupcake

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Sift the flour, granulated sugar, 1/4 cup Domori 22/24% Dutched Cocoa Powder, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
  • Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.  
  • Microwave the 3 oz Domori Aristide Cameroon 60% Dark Couverture Chocolate Drops and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
  • Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes. 
  • Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside. 

Part 2: Method - Cream Cheese Frosting

  • Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered. 

Part 3: Finishing Touch

  • Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.