Ingredients
Cupcakes
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1 ¼ cups all-purpose flour
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1 tbsp cocoa powder (Dutch-process if possible)
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½ tsp baking soda
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¼ tsp salt
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½ cup buttermilk (or milk + 1 ½ tsp lemon juice)
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1 tsp vanilla extract
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1 tsp vinegar (white or apple cider)
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½ tbsp red gel food coloring (or 2 tbsp beet powder)
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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1 large egg
“Blood” Filling
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½ cup raspberry or strawberry jam (seedless)
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1 tsp cornstarch + 1 tsp water
Frosting
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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2 cups powdered sugar, sifted
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1 tsp vanilla extract
Instructions
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Preheat: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with dark liners.
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Dry Mix: Whisk flour, cocoa, baking soda, and salt.
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Red Elixir: Stir buttermilk, vanilla, vinegar, and food coloring until vivid red.
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Cream: Beat butter + sugar until fluffy (3–4 mins). Add egg, mix smooth.
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Combine: Mix in half the dry ingredients, then all the red liquid, then the rest of the dry. Stir until just combined.
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Bake: Divide batter evenly, bake 18–20 mins. Cool completely.
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Make “Blood”: Simmer jam + cornstarch slurry 3–4 mins until thick. Cool.
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Fill: Core cupcakes and pipe or spoon in jam.
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Frost: Beat cream cheese + butter, then add sugar + vanilla. Whip until fluffy. Spread or pipe over cupcakes.
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Drizzle: Drip leftover jam “blood” across frosting for spooky effect.
Notes
Serve on a slate tray with edible “dirt” (crushed Oreos) and plastic fangs for an extra vampy touch.
- Prep Time: 30 mins
- Cook Time: 20 mins
Nutrition
- Calories: 290Cal
- Protein: 3g