Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • ¾ cup Granulated Sugar
  • ½ cup Unsweetened Cocoa Powder (high-quality dark cocoa)
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 large Eggs, at room temperature
  • ½ cup Buttermilk, at room temperature
  • ¼ cup Neutral Vegetable Oil
  • 1 tsp Vanilla Extract
  • ½ cup Hot, Freshly Brewed Coffee
  • 1 cup Frozen Raspberries
  • ¼ cup Granulated Sugar (for filling)
  • 1 tsp Lemon Juice
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4 cups Powdered Sugar (sifted)
  • ½ tsp Salt (for buttercream)
  • 2 tsp Vanilla Extract (for buttercream)
  • 3-4 tbsp Milk or Cream
  • Green Gel Food Colouring
  • 10 Chocolate Sandwich Cookies, crushed (filling removed optional)
  • 12 Small Plain Rectangular Biscuits (for tombstones)

Instructions:

  1. Prepare the Raspberry Filling: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat.
  2. Reduce: Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the mixture has thickened to a jam consistency.
  3. Cool: Transfer the 'blood' filling to a small bowl and place it in the refrigerator to cool completely.
  4. Preheat and Prepare: Preheat oven to 350°F (180°C). Line the muffin tin with paper cases.
  5. Combine Dry Ingredients: Whisk together the sifted flour, cocoa, sugar, baking soda, and salt in a large bowl.
  6. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
  7. Mix Batter: Pour the wet ingredients into the dry ingredients and mix on low speed until just combined (do not overmix!).
  8. Add Coffee: Carefully pour the hot coffee into the batter and mix until smooth. The batter will be thin—this is correct.
  9. Bake: Fill the cupcake cases about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean.
  10. Cool: Transfer the cakes to a wire rack immediately and allow them to cool completely before assembly.
  11. Cream Butter: Using an electric mixer, beat the softened butter on medium speed until very pale and fluffy (about 3-4 minutes).
  12. Add Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increase speed to medium-high.
  13. Finish Frosting: Add the salt and vanilla. Beat in the milk or cream, one tablespoon at a time, until the buttercream reaches a smooth, pipeable consistency.
  14. Colour: Add a few drops of green gel colouring and mix thoroughly until you achieve your desired eerie hue.
  15. Prep Grave Dirt: Crush the chocolate sandwich cookies until they resemble fine, dark soil.
  16. Core: Once the cupcakes are fully cool, use an apple corer or a small sharp knife to cut a shallow, conical hole in the centre of each cake.
  17. Fill: Spoon 1–2 teaspoons of the chilled raspberry 'blood' filling into each cavity.
  18. Frost: Fit the piping bag with a large star nozzle and pipe a generous swirl onto each cupcake.
  19. Decorate: Dip the frosted cupcakes lightly into the crushed chocolate ‘dirt’ so the edges of the buttercream are coated.
  20. Tombstones: Insert one rectangular biscuit into the top of the 'dirt' mixture on each cake to resemble a small tombstone.