Vampire Cupcakes
, Makes 12 cupcakes
Chocolate-espresso cupcakes with a strawberry jelly 'blood' filling, marshmallow buttercream and a crumb Dracula hairline.
| prepPreheat oven to 350°F / 175°C, rack in center | ||||||||
| prepLine a 12-cup muffin tin with liners | ||||||||
| 1 tsp instant espresso powder | Stir espresso into hot water, cool | Beat in sugar & espresso | Beat in dry mix until glossy, 2 min | Bake 350°F / 175°C, 18-20 min | Core cupcakes, fill with jelly | Frost holes, chill 20 min | Frost, stencil & roll in crumbs | Drip jelly fangs |
| 120 ml hot water | ||||||||
| 1 large egg, room temperature | Whisk egg, milk, oil & vanilla | |||||||
| 120 ml whole milk | ||||||||
| 60 ml vegetable oil | ||||||||
| 1 tsp pure vanilla extract (for the batter) | ||||||||
| 200 g granulated sugar | ||||||||
| 120 g all-purpose flour | Sift flour, cocoa, leaveners & salt | |||||||
| 45 g unsweetened cocoa powder | ||||||||
| 1/4 tsp baking powder | ||||||||
| 1/4 tsp baking soda | ||||||||
| 1/4 tsp kosher salt (for the batter) | ||||||||
| 160 g strawberry jelly | Whisk jelly with food coloring | |||||||
| Red gel food coloring | ||||||||
| 225 g unsalted butter, softened | Beat butter, fluff, sugar, vanilla & salt | |||||||
| 105 g Marshmallow Fluff | ||||||||
| 230 g confectioners' sugar | ||||||||
| 1 tsp pure vanilla extract (for the frosting) | ||||||||
| 1/4 tsp kosher salt (for the frosting) | ||||||||
| 100 g crushed chocolate graham crackers or chocolate wafer cookies | ||||||||
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