Blood Sucking Vampire Cupcakes are a black velvet cupcake with a black, chocolate buttercream, filled with a white chocolate ganache dyed red for the blood filling.
Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases.
Mix the cocoa, black food colouring and vanilla extract together in a small bowl until it forms a thick paste and set aside.
Cream the butter and sugar together until fluffy.
Beat in the eggs until smooth.
Add in the cocoa mixture and mix.
Mix the flour, baking soda and baking powder together.
With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the milk. Continue alternating between the two, always beginning and ending with flour mixture.
Finally mix through the white vinegar.
Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
Allow them to cool completely while you make the white chocolate ganache and buttercream.
Heat the cream until boiling point then pour over the white chocolate and mix until smooth and glossy.
Add in a few drops of the red food colouring gel at a time until the mixture is red.
Set aside and make the chocolate buttercream.
Beat the softened butter until creamy.
Add cocoa and two tablespoons of milk and beat.
Add in the icing sugar and beat until combined.
Add in the food colouring gel until the buttercream turns black and add extra milk if needed.
Scoop out the center of each cupcake and pour in the white chocolate ganache.
Pipe on the chocolate buttercream and top with a splatter of the remaining white chocolate ganache. Or you could just do a couple of drips of blood on the top of each cupcake to emulate a vampire bite.
It's important to use gel food colouring in the buttercream and ganache not the liquid as the liquid thins them too much and they will be far too runny and my split.