Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Large eggs: 2
- Red gel food coloring: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Chocolate frosting: 1 container (16 oz)
- Strawberry jam: 1/4 cup
- White fondant: 4 oz
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cupcakes cool completely before frosting. Frost with chocolate frosting. Make two small indentations on each cupcake and fill with strawberry jam. Roll out white fondant thinly, cut out small triangles for fangs, and gently place them on the cupcakes where the jam is.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, then frost just before serving to prevent the fondant fangs from getting soggy.
- These cupcakes are best enjoyed at room temperature; avoid reheating as it can melt the frosting and jam.
- For a spooky presentation, drizzle a little extra strawberry jam down the sides of each cupcake to mimic blood.
- Chef's tip: Be gentle when mixing the wet and dry ingredients to ensure the cupcakes remain tender and fluffy, as overmixing develops gluten and makes them tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American