ROSIEGHOSTIE

Ingredients

For the cupcakes:

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt

¼ cup unsalted butter, melted

½ cup granulated sugar 1 large egg

¼ cup sour cream (or Greek yogurt)

¼ cup milk ½ tsp vanilla extract

For the “vampire blood” filling:

⅓ cup raspberry or cherry preserves (seedless preferred)

1 tsp cornstarch

1 tsp water (Optional: add a drop of red food coloring for dramatic effect)

For the frosting:

½ cup unsalted butter, softened

1 ½ cups powdered sugar

1 tbsp heavy cream or milk

½ tsp vanilla extract

Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners.

Make the batter:

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, mix melted butter, sugar, egg, sour cream, milk, and vanilla.

Combine wet and dry ingredients until smooth (don’t overmix).

Bake:

Divide batter evenly among liners (about ⅔ full).

Bake 15–18 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Make the “blood” filling:

In a small saucepan, mix preserves, cornstarch, and water.

Heat over medium until thickened (2–3 minutes).

Remove from heat and let cool.

Prepare the frosting:

Beat butter until fluffy (about 1 minute). Gradually add powdered sugar, then milk, vanilla, and salt.

Whip until light and creamy.

Assemble:

Use a knife or piping tip to carve a small hole in the center of each cupcake.

Fill with the cooled “blood” sauce. Pipe or spread frosting on top.

Decorate: Drizzle more “blood” over the frosting or stab each cupcake with a candy knife or pipette of “blood” for a spooky effect!