Chocolate Vampire Cupcakes

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Lentil Fennel Soup  

Salad Niçoise in a Sandwich 

Chocolate Vampire Cupcakes

These chocolate cupcakes have a hint of coffee with the addition of espresso powder. The creamy butter or chocolate icing sets off the red raspberry drizzle. What vampire could resist?

Whether you are trick or treating this year or staying in at home, these cupcakes are perfect for family and friends, just melting in your mouth. The cupcakes freeze easily (freeze without the icing). Defrost cupcakes before icing.

Even if you’re not a vampire, you’ll crave this moist, chocolatey flavor any time of the year. Recipe is below and is one of the delish recipe in Eat, Read and Dream, order info in footer! Perfect gift for the holidays!

Foodie Lit

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We live in a time when FB friends defriend each other if they disagree, when the first act of a newly elected Congressional representative is to use obscene language regarding the President, when rioters shout and beat those with diverse views and target the police.

 

So I treasure reading Marti Healy's Breathings, filled with small stories, filled with thoughts, not shouts, little conversations (not beatings) with people known and unknown, revealing kindness to people, animals and even insects, such as a butterfly with a torn wing. At the end of one of her short works, we breathe in the air of thoughtfulness, benevolence and the best in our humanity.

Chocolate Vampire Cupcakes

Yield 12-14 cupcakes

2 ounces baking chocolate

1/2 cup butter

2 cups flour

1 ½ cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon espresso powder

½ teaspoon salt

2 eggs

1 cup cold water

 

  1. Preheat oven to 350F.

  2. Melt chocolate and butter.

  3. Mix together flour, sugar, baking powder, baking soda, espresso powder and salt. Add chocolate and butter mixture to flour mixture and stir to combine.

  4. Beat eggs and water together. Mix together. Add to batter and mix together until smooth.

  5. Place muffin papers in muffin tins or coat with cooking spray. Fill ¾ of the way. Bake for 20 minutes or until a toothpick comes out clean. Cool before icing.

 

Expandthetable suggestions (cupcakes)

Cut the sugar: Use Stevia in place of sugar, following substitution measurements on container.

Dairy free: Use dairy free margarine in place of butter.

Vegan: Use 1/2 cup applesauce in place of the eggs. Use vegan margarine in place of butter.

 

Creamy butter or chocolate icing

2 tablespoons butter
1 cup confectioner’s sugar
2 tablespoons milk
½ teaspoon vanilla
For chocolate icing: mix in 2 tablespoon unsweetened cocoa for icing. If you like a mocha flavor add 1 teaspoon espresso powder to the icing.

Expandthetable suggestions (icing)
Sugar free: Use a sugar free confectioner’s sugar, following equivalent measurements on package.
Dairy free: Use a nut or seed-based milk, such as almond milk

  1. Cream butter and sugar together.

  2. Add milk and vanilla and mix until smooth. If adding cocoa, add now.

  3. Ice the cupcakes.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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