Ingredients

The following ingredients have 12 Servings
  • 1/2 Cup Butter, Softened ((110g))
  • 1 and 1/4 Cups Sugar ((250g))
  • 2 Large Eggs
  • 1/4 Cup Cocoa ((24g))
  • 6 Tbsp. Black Food Colouring
  • 2 tsp Vanilla Extract
  • 1 Cup Milk
  • 1 and 1/4 Cups All-Purpose Flour ((160g))
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3 Tbsp. White Vinegar
  • 1 Cup White Chocolate ((180g))
  • 2/3 Cup Cream
  • Few drops of red food colouring gel (not liquid)
  • 2 and 1/4 Cups Icing Sugar ((270g))
  • 1/2 Cup Butter, Softened ((110g))
  • 1/4 Cup Cocoa ((24g))
  • 2 Tbsp. Milk
  • Few drops of black gel food colouring (not liquid)

Instruction

  • Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases.
  • Mix the cocoa, black food colouring and vanilla extract together in a small bowl until it forms a thick paste and set aside.
  • Cream the butter and sugar together until fluffy.
  • Beat in the eggs until smooth.
  • Add in the cocoa mixture and mix.
  • Mix the flour, baking soda and baking powder together.
  • With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the milk. Continue alternating between the two, always beginning and ending with flour mixture.
  • Finally mix through the white vinegar.
  • Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
  • Allow them to cool completely while you make the white chocolate ganache and buttercream.
  • Heat the cream until boiling point then pour over the white chocolate and mix until smooth and glossy.
  • Add in a few drops of the red food colouring gel at a time until the mixture is red.
  • Set aside and make the chocolate buttercream.
  • Beat the softened butter until creamy.
  • Add cocoa and two tablespoons of milk and beat.
  • Add in the icing sugar and beat until combined.
  • Add in the food colouring gel until the buttercream turns black and add extra milk if needed.
  • Scoop out the center of each cupcake and pour in the white chocolate ganache.
  • Pipe on the chocolate buttercream and top with a splatter of the remaining white chocolate ganache. Or you could just do a couple of drips of blood on the top of each cupcake to emulate a vampire bite.