Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 large eggs
  • 1.5 cups vegetable oil
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring
  • 8 oz full-fat cream cheese
  • 0.5 cup unsalted butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • Fresh raspberries
  • White chocolate chips
  • Black sanding sugar

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. Lightly grease the tops of the liners with a small amount of butter to ensure a professional rise.
  3. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder.
  4. In a separate large bowl, beat together the vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring until the mixture is uniform.
  5. Gradually combine the dry ingredients into the wet ingredients, mixing until smooth.
  6. Divide the batter evenly among the 12 cupcake liners and bake for 20 minutes or until a toothpick comes out clean.
  7. Prepare the frosting by beating softened cream cheese and unsalted butter together until smooth, then gradually incorporate powdered sugar and vanilla extract.
  8. Stir in heavy cream if needed for consistency, then pipe swirls onto cooled cupcakes.
  9. Decorate with fresh raspberries for blood drips, white chocolate chips for eyeballs, and black sanding sugar for dirt effects.