Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with Halloween-themed paper liners.
• In a large mixing bowl, cream together the softened unsalted butter and granulated sugar for 2 to 3 minutes until light and fluffy.
• Add the eggs one at a time, mixing well after each. Then, mix in the vanilla extract and gel-based red food coloring until thoroughly combined.
• In another bowl, whisk together the all-purpose flour, cocoa powder, and salt.
• Gradually add the dry mixture and buttermilk to the butter mixture, alternating and mixing gently until just combined.
• Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes until a toothpick comes out clean.
• While the cupcakes cool, prepare the filling by blending the red velvet cake crumbs, sweetened condensed milk, and melted butter. Stir well and adjust color with food coloring if desired.
• Once cooled, create hollow centers in each cupcake using a knife or cupcake corer.
• In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, and mix until smooth. Add food coloring as desired.
• Frost each filled cupcake generously, decorating with candy fangs and red gelatin dots. Drizzle with red syrup for a spooky effect.