Chocolate Vampire Cupcakes
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Chocolate Vampire Cupcakes

Chocolate Vampire Cupcakes

Raspberry filling ups the creepy factor in Gold Medal™ Devil's Food Cake Mix cupcakes that make Halloween dessert terrific (and a tiny bit terrifying!).

Servings: 72 servings (1 serving = 1 cupcake)
Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Gold Medal™ Devil's Food Cake Mix (11112)
5 lb
1 box
Finishing
INGREDIENT
WEIGHT
MEASURE
Raspberry pie filling, prepared
2 lb 4.00 oz
3 2/3 cups
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
9 lb
3/4 tub
Batter
  1. Pour half of water and all of cake mix into bowl of mixer fitted with paddle attachment; mix on medium speed for 2 minutes.
  2. Add remaining water gradually while mixing on low speed; scrape bowl and paddle and mix for an additional 2 minutes. DO NOT OVERMIX.
  3. Deposit using #16 scoop of batter in paper-lined or greased muffin pans.
  4. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
16-20 minutes
Standard Oven
350°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Finishing
  1. Use #70 scoop to make a hole approx. 1-inch deep; fill with #70 scoop of raspberry pie filling.
  2. Pipe approx. 2 oz icing onto each cupcake.
  3. Use plastic straw to poke 2 holes into icing to resemble vampire bites; pipe raspberry filling into the holes for an extra spooky effect.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 cupcake
Calories
390
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
360mg
15%
Total Carbohydrate
65g
22%
Dietary Fiber
2g
7%
Sugars
51g
Protein
2g
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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