Dracula Cupcakes with Bloody Strawberry Filling

These Dracula cupcakes are the ultimate spooky-sweet treat, filled with a surprise burst of strawberry jelly “blood” and topped with marshmallow frosting and a dramatic chocolate crumb hairline. They’re rich, chocolatey, and just creepy enough to steal the show at any Halloween party.

Why I Love This Recipe

I love how theatrical and delicious these Dracula cupcakes turn out. From the deep cocoa flavor to the espresso boost, every bite is rich and satisfying. The strawberry jelly center oozes out like blood when you take a bite — a playful (and tasty) surprise. The marshmallow frosting is light and creamy, perfectly balancing the dense cupcake base. Plus, the decorating process is fun, whether I’m prepping for a Halloween bash or just in the mood to bake something festive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcakes

• 1 tsp instant espresso powder
• 1 cup (120 g) 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 (200 g) granulated sugar

Filling & Decorating

• 1/2 cup strawberry jelly
• Red gel food coloring
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups Marshmallow Fluff
• 2 cups (230 g) confectioners’ sugar
• 1 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 1 cup crushed chocolate graham crackers or chocolate wafer cookies (about 8 sheets)

Directions

Cupcakes

1. I start by preheating my oven to 350°F and lining a 12-cup muffin tin with liners. I stir the espresso powder with 1/2 cup hot water in a small bowl and let it cool.
2. In a large bowl, I sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Using a stand mixer with the whisk attachment, I beat the egg, milk, oil, and vanilla until just combined. Then I add the sugar and cooled espresso and beat again. I mix in the dry ingredients on low speed until fully incorporated — the batter will look glossy and be runny.
4. I fill the liners about two-thirds full using a 3-tablespoon scoop.
5. I bake for 18–20 minutes, rotating the tin halfway through. Once a tester comes out clean, I transfer the cupcakes to a wire rack to cool.

Filling & Decorating

1. With a melon baller, I scoop out a small hole (about 3/4” deep) from the top of each cooled cupcake. I mix the jelly with red food coloring to get that vivid bloody hue, then fill each hole with about 1 tsp of the jelly. I refrigerate the leftover jelly for later.
2. For the frosting, I beat the butter until smooth, then add the Marshmallow Fluff. I slowly mix in the confectioners’ sugar, then beat everything together until fluffy. I add vanilla and salt and beat for one more minute.
3. I add a small dollop of frosting over each jelly-filled hole and spread it carefully so I don’t disturb the filling. I chill the cupcakes for about 20 minutes to set the frosting.
4. I cut a parchment heart stencil and place chocolate crumbs in a shallow bowl.
5. After frosting the cupcakes with a flat layer, I use the stencil and gently press the cupcakes into the crumbs to create Dracula’s signature hairline.
6. Finally, I use a toothpick or squeeze bottle to drip two “bloody” fangs with the leftover jelly mixture.

Servings and Timing

This recipe makes 12 cupcakes.
Prep time: 30 minutes
Bake time: 18–20 minutes
Cool and decorate: 40 minutes
Total time: About 1.5 hours

Variations

• I sometimes swap the strawberry jelly for raspberry or cherry for a different “bloody” flavor.
• Chocolate chips in the batter add a fun texture.
• If I want to skip the espresso, I just use plain hot water — though I love the depth espresso adds to the chocolate.
• For a kid-friendly version, I use vanilla frosting instead of marshmallow for easier piping.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 days. The jelly filling holds up well. Before serving, I let them come to room temperature so the frosting softens. I don’t recommend microwaving because the jelly can get too runny, and the frosting might melt.

FAQs

How do I make the jelly look more like blood?

I mix in red gel food coloring gradually until I get the perfect vivid red hue. Gel food coloring works best because it doesn’t water down the jelly.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and store them unfrosted. I fill and decorate the next day for best texture and appearance.

Can I use store-bought frosting?

Absolutely. If I’m short on time, a store-bought marshmallow or vanilla frosting can work. I just make sure it’s thick enough to hold shape when decorating.

Do I have to use the chocolate crumb hairline?

Not at all. I love how it adds to the Dracula theme, but I can skip it or just sprinkle crumbs on top if I want a simpler finish.

Can I make these cupcakes without espresso?

Yes, the espresso enhances the chocolate flavor but isn’t essential. Hot water works as a perfect substitute.

Conclusion

These Dracula cupcakes are a creepy-cute dessert with rich chocolate flavor, a gooey red jelly center, and fluffy marshmallow frosting. They’re fun to bake, decorate, and devour — especially during Halloween season. Whether I’m hosting a spooky get-together or just want a creative baking project, these cupcakes always make a bold (and bloody) statement.

Print