Vampire Chocolate Marshmallow Cupcakes (Printer-Friendly Version)

Chocolate cupcakes with 'bloody' jelly center, marshmallow frosting, and Dracula-inspired chocolate crumb topping.

# Required Ingredients:

→ Chocolate Cupcakes

01 - 1 teaspoon instant espresso powder
02 - 120 grams all-purpose flour
03 - 50 grams unsweetened cocoa powder
04 - 1/4 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon kosher salt
07 - 1 large egg, at room temperature
08 - 120 millilitres whole milk
09 - 60 millilitres vegetable oil
10 - 1 teaspoon pure vanilla extract
11 - 200 grams granulated sugar

→ Filling and Decoration

12 - 120 grams strawberry jelly
13 - Red gel food colouring
14 - 230 grams unsalted butter, softened
15 - 215 grams Marshmallow Fluff
16 - 230 grams confectioners' sugar
17 - 1 teaspoon pure vanilla extract
18 - 1/4 teaspoon kosher salt
19 - 100 grams crushed chocolate wafer cookies or chocolate graham crackers

# Step-by-Step Instructions:

01 - Arrange an oven rack in the centre and preheat to 175°C. Line a standard 12-cup muffin tin with paper liners. In a small bowl, dissolve the espresso powder in 120 millilitres hot water and allow to cool.
02 - Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
03 - In the bowl of a stand mixer fitted with the whisk attachment, beat the egg, milk, oil, and vanilla on medium speed until just combined. Add granulated sugar and cooled espresso mixture and continue to beat until incorporated.
04 - Add dry ingredients to the wet mixture and beat on low speed, scraping the bowl as needed, until the batter is glossy and fully incorporated, about 2 minutes.
05 - Fill each prepared muffin cup two-thirds full with batter, using a 3-tablespoon scoop for accuracy.
06 - Bake for 18 to 20 minutes, rotating midway, until a tester inserted in the centre comes out clean. Transfer cupcakes to a wire rack and allow to cool completely.
07 - Using a melon baller, remove a round from the top of each cupcake, approximately 2 centimetres deep.
08 - In a small bowl, whisk strawberry jelly with 1 to 2 drops red gel food colouring until desired shade is achieved. Fill the cavity of each cupcake with 1 teaspoon of coloured jelly. Reserve remaining jelly mixture for decoration.
09 - In a stand mixer fitted with the paddle attachment, beat softened butter on medium-high until smooth. Add Marshmallow Fluff and mix on low. Slowly add confectioners’ sugar in portions, beating until incorporated. Increase to medium speed and continue until the frosting is smooth and fluffy, about 2 minutes. Add vanilla extract and salt and beat for 1 minute.
10 - Dollop a small amount of frosting to cover the jelly-filled holes. Spread to cover but take care not to disturb filling. Place cupcakes on a baking sheet and chill for 20 minutes until the frosting is set.
11 - Cut a 7.5 centimetre round of parchment paper and fold in half to create a heart-shaped stencil. Place cookie crumbs in a shallow bowl. Frost each cupcake with remaining frosting, smoothing flat. Lay parchment stencil on top and roll the top in crumbs to form Dracula’s widow’s peak. Carefully remove stencil and repeat for all cupcakes.
12 - Using a toothpick, small spoon, or squeeze bottle, drip two lines of reserved jelly from the centre edge of each cupcake to resemble vampire fangs.

# Handy Cooking Tips:

01 - For most accurate decoration, chill the cupcakes after each frosting step to keep shapes clean and colours defined.
02 - Espresso powder amplifies the depth of chocolate flavour without making the cupcakes taste of coffee.

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