Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
• In a separate bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• In a small bowl, stir the white vinegar into the milk mixture. Let it sit for a minute, then add it to the batter and gently fold it in.
• Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
• Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together softened cream cheese and butter until smooth.
• Gradually add the powdered sugar, beating until well combined and fluffy. Stir in vanilla extract and milk until desired consistency is reached.
• To prepare the bloody filling, gently warm the raspberry jam in a small saucepan or microwave until slightly melted and pourable. Stir in corn syrup and a drop of red food coloring until well combined.
• Once cupcakes are completely cool, use a small knife or an apple corer to carefully remove a small circle from the center of each cupcake. Be careful not to go all the way through.
• Spoon a small amount of the bloody filling into the cavity of each cupcake.
• Frost the cupcakes generously with the cream cheese frosting, swirling it to create a dramatic effect.
• Insert a decorated toothpick into the top of each cupcake to resemble vampire fangs.