Preparation Steps

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract and red food coloring to achieve a deep, vibrant red hue.
• In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
• Stir in the baking soda and vinegar mixture, then spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
• Once cooled, carefully remove the paper liners.
• In a small bowl, combine the red velvet cake crumbs with the sweetened condensed milk and melted butter until smooth and slightly glossy.
• Add red food coloring to achieve an intense, vibrant red.
• Hollow out the center of each cupcake and fill with the creamy red velvet filling.
• Make the skin-tone buttercream frosting by beating the softened butter and gradually adding powdered sugar, vanilla extract, and milk/cream until smooth.
• Frost each cupcake with the pale buttercream, ensuring a smooth and even surface.
• Use candy fangs or red gelatin drops for puncture marks, then drizzle red syrup from each mark to create 'blood' drips.
• Arrange the decorated cupcakes on a dark platter for a spooky effect.