Halloween Brain Cupcakes

Directions

1. Heat the oven to 350°F and line a muffin tin with paper liners or place silicone cups on a baking sheet.
2. In a small bowl, combine the milk and apple cider vinegar to create a buttermilk substitute. Set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Make a well in the center and add the vegetable oil, buttermilk mixture, and red food coloring (2 drops to 1 teaspoon, depending on desired color). Stir until just combined.
4. Fill each liner about two-thirds full with batter. Bake for 20 minutes, then let cool completely.
5. For the frosting, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and mix until fluffy. Add 1 to 3 drops of red food coloring and beat until evenly colored. If needed, add 1 teaspoon of milk to adjust consistency.
6. To make the edible blood, stir together the dark corn syrup and water. Add red and brown food coloring drop by drop until you achieve a bloody hue.
7. Once the cupcakes are completely cool, spread a thin layer of frosting over each one. Using a round piping tip, pipe two vertical lines down the center, then add multiple squiggly lines on each side to resemble brain folds. For a more pronounced effect, refrigerate the cupcakes until the frosting firms slightly, then pipe a second layer of lines and squiggles over the first.
8. Drizzle a few drops of the edible blood over each frosted cupcake. Serve immediately or store in the fridge until ready to devour like a zombie.