Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture until just combined.
- Scoop batter evenly into liners, filling ⅔ full.
- Bake 18–22 minutes until a toothpick comes out clean. Cool completely on wire rack.
- Warm preserves and mix with corn syrup if using. Set aside.
- Core cupcakes and spoon 1–2 teaspoons of filling into each hollow.
- Replace top portion of cake and prepare frosting by beating butter and powdered sugar, adding cream and vanilla.
- Frost cupcakes and optionally add red food coloring.
- Decorate with chocolate fangs, candy teeth, or sprinkles.
Notes
Serve immediately for best effect. Store in airtight container for up to 3 days.
