Vampire Cupcakes

Directions

1. Preheat the oven to 350°F with a rack in the center. Line a 12-cup muffin tin with paper liners. In a small bowl or liquid measuring cup, stir 1 tsp. instant espresso powder into 1/2 cup hot water and let cool.
2. In a large bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 tsp. baking powder, 1/4 tsp. baking soda, and 1/4 tsp. kosher salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat 1 large egg, 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp. vanilla extract on medium speed until just combined. Add 1 cup granulated sugar and the cooled espresso mixture and beat until incorporated. Add the dry ingredients and beat on low speed, scraping down the bowl as needed, until fully combined and the batter looks glossy, about 2 minutes. (The batter will be thin.)
4. Fill each lined cup about two-thirds full with batter (a 3-tablespoon cookie or ice cream scoop works well).
5. Bake the cupcakes, rotating the tin halfway through, until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
6. Using a melon baller, scoop out a round from the top of each cupcake about 3/4 inch deep (enjoy the snack!). In a small bowl, whisk 1/2 cup strawberry jelly with 1 to 2 drops red gel food coloring, adding more if needed to reach the desired color. Fill each hole with 1 tsp. of the jelly mixture; refrigerate the remaining jelly mixture until ready to use.
7. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks) softened unsalted butter on medium-high speed until smooth. Turn off the mixer and add 1 1/2 cups Marshmallow Fluff. Beat on low speed, gradually adding 2 cups confectioners' sugar, 1/2 cup at a time. Increase speed to medium and beat until incorporated. Scrape down the bowl and continue beating until the frosting is smooth and fluffy, 1 to 2 minutes. Add 1 tsp. vanilla extract and 1/4 tsp. kosher salt and beat until combined, about 1 minute more.
8. Dollop a small amount of frosting over the filled holes of each cupcake. Spread the frosting to cover the hole, being careful not to disturb the jelly. Don't worry about crumbs. Transfer the cupcakes to a baking sheet and refrigerate until the frosting is set, about 20 minutes.
9. Cut out a 3-inch round of parchment paper and fold it in half. Cut off a small rounded corner at the top of the fold to create a heart shape. Place 1 cup crushed chocolate graham crackers (from about 8 sheets) or chocolate wafer cookies in a shallow bowl.
10. Frost the cupcakes with the remaining frosting, smoothing the top as flat as possible. Carefully lay the parchment stencil over the top of a cupcake, pressing gently. Roll the cupcake in the cookie crumbs, pressing lightly into the frosting, to create Dracula's iconic hairline. Carefully remove the parchment and repeat with the remaining cupcakes, wiping off the parchment as needed.
11. Using a toothpick, small spoon, or squeeze bottle, drip two "bloody" fangs toward the bottom of each cupcake with the reserved jelly mixture.