Vampire Cupcakes

Directions

1. Position a rack in the center of the oven and preheat to 350°F. Line a standard 12-cup muffin tin with paper liners. In a small bowl or liquid measuring cup, stir together 1 tsp. instant espresso powder and 1/2 cup hot water. Set aside to cool.
2. Into 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 (room temperature), 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp. pure 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 sides as needed, until fully combined and the batter looks glossy, about 2 minutes. (The batter will be thin.)
4. Fill each prepared cup about two-thirds full with batter. A 3-tablespoon cookie or ice cream scoop works well for this.
5. Bake the cupcakes, rotating the tin halfway through, until a toothpick inserted into 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 together 1/2 cup strawberry jelly and 1 to 2 drops red gel food coloring, adding more food coloring if needed, until you reach the desired color. Fill each hole with 1 teaspoon 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) unsalted butter (softened) 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 sides and continue beating until the frosting is smooth and fluffy, 1 to 2 minutes. Add 1 tsp. pure 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 carefully to cover the hole without disturbing 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 heart stencil over the top of a cupcake, pressing gently but not too hard. 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.