# Components:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
11 - 1/2 cup hot water
→ Raspberry Filling
12 - 1 cup fresh or frozen raspberries
13 - 3 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ Vanilla Frosting
16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 2 tablespoons whole milk
19 - 1 teaspoon vanilla extract
20 - Pinch of salt
→ Decoration
21 - Edible fake blood or extra raspberry filling
22 - Red gel food coloring (optional)
23 - Small white chocolate fangs (optional)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add half of the dry ingredients to the creamed mixture, blend on low speed, then incorporate milk. Add remaining dry ingredients, then slowly mix in hot water until the batter is smooth.
05 - Evenly divide batter among prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean. Allow cupcakes to cool completely on a wire rack.
06 - In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until raspberries break down. Stir in cornstarch mixture and cook for 1 to 2 minutes until thickened. Remove from heat and cool completely.
07 - With a small paring knife or cupcake corer, cut a small center from each cooled cupcake, creating a cavity. Fill each cavity with prepared raspberry filling.
08 - In a clean bowl, beat butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt, beating until frosting becomes light and fluffy.
09 - Pipe or spread vanilla frosting generously over each filled cupcake.
10 - Drizzle cupcakes with edible fake blood or extra raspberry filling. Add red food coloring and position white chocolate fangs for a dramatic effect.
