Ingredients
- All-purpose flour: 1 3/4 cups
- Granulated Sugar: 2 cups
- Unsweetened Cocoa Powder: 3/4 cup
- Large Eggs: 2
- Vegetable Oil: 1/2 cup
- Buttermilk: 1 cup
- Cream Cheese (softened, for frosting): 8 ounces
- Seedless Raspberry Jam: 1/2 cup
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, and cocoa powder. Add the eggs, oil, and buttermilk, mixing on medium speed until the batter is smooth. Fill the prepared muffin tins two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Step 2: Prepare the cream cheese frosting. Beat the softened cream cheese and 1 stick of softened butter together until smooth. Gradually beat in 4 cups of powdered sugar until the frosting is light and fluffy. Pipe or spread a generous, even layer of the white frosting onto each cooled cupcake.
- Step 3: Create the "bite marks." Using a small spoon or the tip of a knife, carefully scoop out two small, closely spaced indentations (fang marks) near the center of the white frosting on each cupcake. Be careful not to scoop too deeply into the chocolate cake base.
- Step 4: Prepare the "blood." Gently warm the seedless raspberry jam in a small saucepan or microwave until it is slightly runny and easily pourable (do not boil). If desired, stir in a drop of red food coloring to intensify the color.
- Step 5: Finish the cupcakes. Spoon or drizzle the warm jam directly into the two scooped indentations on each cupcake. Allow a small amount of the jam to drip naturally down the side of the white frosting for a dramatic "blood flow" effect. For added effect, insert two slivered almonds or white chocolate shards above the jam to represent fangs.
Notes
- Store finished cupcakes loosely covered in the refrigerator for up to 3 days, allowing them to sit out for 15-20 minutes before serving for optimal frosting texture.
- Ensure the chocolate cakes are entirely cooled before frosting them, as residual heat will quickly melt the cream cheese frosting and cause the layers to bleed together prematurely.
- If your jam remains too stiff after gentle warming, stir in a scant half-teaspoon of hot water to achieve that unsettlingly runny "blood" consistency for the most realistic bite marks.
- Maximize the visual impact by applying the slightly warmed raspberry jam just before serving, encouraging a few terrifying drips down the white frosting for a fresher look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American