Dark chocolate cupcakes with a ruby-raspberry “bite” and moody blue-black buttercream, styled for spooky, gothic parties and Halloween nights.

Scale

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup dark Dutch-processed cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

2 large eggs, room temperature

1/2 cup vegetable oil

3/4 cup buttermilk, room temperature

1 tsp vanilla extract

1/2 cup raspberry jam (or cherry preserves)

1–2 tsp red gel food coloring, optional

1 cup unsalted butter, softened

3–4 cups powdered sugar

3–4 tbsp heavy cream (or milk)

1 tsp vanilla extract (for frosting)

Blue and black gel food coloring

Chocolate bat toppers, sugar roses, and edible glitter (optional)

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black or silver cupcake liners.

2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

3. In another bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.

4. Pour wet ingredients into dry and mix just until combined; divide batter among liners (about 2/3 full).

5. Bake 18–22 minutes, until a toothpick comes out clean; cool in pan 5 minutes, then on a rack until completely cool.

6. Stir jam with red gel if using. Core each cupcake center; fill holes with jam and replace tops.

7. Beat butter until creamy. Gradually mix in powdered sugar, then cream and vanilla to a fluffy, pipeable consistency.

8. Tint frosting with blue and a touch of black gel to a stormy hue; transfer to a piping bag with a star tip.

9. Pipe tall swirls onto cooled cupcakes. Drizzle a little extra jam over tops for a ‘bloody’ effect.

10. Finish with chocolate bats, sugar roses, and a light dusting of edible glitter. Serve or chill briefly to set.