Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 3/4 cup vegetable oil
- 1/2 cup buttermilk (room temperature)
- 1 large egg (room temperature)
- 1 tablespoon red food coloring
- 1/2 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup seedless raspberry or strawberry jam (for the “blood”)
Instructions
- Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures your cupcakes don’t stick and makes cleanup much easier later on.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Sifting the cocoa powder is a good idea to prevent any small lumps from staying in the batter.
- In a separate large bowl, whisk together the vegetable oil, buttermilk, egg, red food coloring, vinegar, and vanilla extract. Ensure the red color is evenly distributed so your cupcakes have that iconic deep red glow.
- Slowly add the dry ingredients into the wet ingredients. Whisk by hand or use an electric mixer on low speed until just combined. Be careful not to overmix, as this can make the cupcakes tough instead of fluffy.
- Divide the batter evenly among the 12 cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and let them cool completely before frosting.
- While the cupcakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and a teaspoon of vanilla, beating until the frosting is light and fluffy.
- Pipe or spread a generous amount of frosting onto each cooled cupcake. Using a toothpick or a small straw, poke two “vampire bite” holes into the top of the frosting. Warm the raspberry jam slightly in the microwave for 10 seconds, then use a small spoon or a piping bag to drizzle a tiny bit into each hole, letting it “bleed” down the white frosting.
- Cook Time: 45 minutes
- Diet: Vegetarian