Categories: cupcakes-muffins
Ingredients
- cupcakes:
- 1 3/4 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- 2 Tbsp. red food coloring
- 1 1/4 cups buttermilk
- Frosting:
- 8 oz. semisweet chocolate chips
- 1/4 cup unsalted butter, cut up
- 1/2 cup sour cream, room temperature
- 1 tsp. vanilla extract
- 2 1/2 to 2 3/4 cups powdered sugar
- Garnish:
- Chocolate sprinkles
- Red Hot candies
- Slivered almonds
- Red cake decorating gel
Directions
-
heat oven to 350 degrees. Line 18 muffin cups with paper liners. Whisk flour, cocoa, baking soda and salt in medium bowl.
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Beat sugar and 1/2 cup butter in large bowl at medium speed 3 minutes or until light and fluffy. Bet in eggs and 1 tsp. vanilla 1 minute or until combined. Beat in food coloring until combined. At low speed, beat in flour mixture in three parts alternately with buttermilk just until combined, beginning and ending with flour mixture. Spoon into muffin cups, filling about two-thirds full.
-
bake 16 to 18 minutes or until toothpick inserted in center comes out clean or with a few crumbs attached. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.
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Meanwhile, melt chocolate chips and 1/4 cup butter in large bowl set over saucepan of simmering water ( bowl should not touch water). Remove from heat. Beat in sour cream and 1 tsp. vanilla at low speed until smooth. Beat in 2 1/2 cups of the powdered sugar, adding additional powdered sugar if necessary for spreadable consistency.
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Frost each cupcake with generous 1 Tbsp. of the frosting, smoothing tops with edge of knife, adding more frosting to form hair. Sprinkle hair with chocolate sprinkles. Press into frosting 2 Red Hot candies for eyes and a pair of almonds the resemble fangs. use red decorating gel to make a few drops of blood dribbling from each fang.