Vampire Red Velvet Cupcakes

Ingredients:

Cupcakes

• 1 and 3/4 tbsp. cake flour
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 0.5 tbsp. sour milk
• 0.5 cups vegetable oil
• 0.5 cup sour cream
• 1 tbsp red food coloring + a drop of food coloring for the filling
• 2 teaspoons apple cider vinegar
• 1 tsp vanilla extract
• 1 large egg at room temperature
• 1 bar (90 g) of dark chocolate
• 1 tsp. coconut oil
• 1 cup raspberry jam
• Special equipment: a pastry bag with a large round tip and a straw

Cream cheese frosting

• 250 g of cream cheese at room temperature
• 6 tbsp (90 g) butter, diced, at room temperature
• 1 cup powdered sugar
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper cups.
2. CupcakesIn a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. In another large bowl, whisk together the buttermilk, vegetable oil, sour cream, food coloring, vinegar, vanilla, and egg.
3. Add the liquid mixture to the flour mixture and stir until smooth. Pour the batter into the cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs, 16-18 minutes. Remove the cupcakes from the pan and cool completely on a wire rack.
4. In a small microwave-safe bowl, combine the chocolate and coconut oil and heat until the chocolate melts, about 1 minute. Stir, then microwave again for another 15 seconds until smooth.
5. Using a small, sharp knife, cut out the center of each cupcake, leaving a 0.5 cm (1/4 inch) thick wall without cutting all the way through to the bottom. (Eat the crumb.) Brush the holes with melted chocolate and freeze until the chocolate has set, about 15 minutes.
6. In a small bowl, mix jam, 1 drop of red food coloring, and 1 tablespoon of water until smooth. Spoon 1 tablespoon of jam into the opening of each cupcake.
7. Cream cheese frostingMeanwhile, beat the cream cheese frosting in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Gradually beat in the butter until combined. Add the powdered sugar and vanilla and beat until light and fluffy, about 1 minute. Transfer to a piping bag fitted with a large round tip. Pipe the frosting onto the tops of the cupcakes to cover the jam.
8. Using a straw, poke two holes in the frosting to resemble vampire bites, making sure to only reach the cupcakes and not the filling. Pour the remaining jam into the holes to resemble blood.