Too Ghoul for School

Bring these to a Halloween party and nobody will say boo.

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VAMPIRE CUPCAKES

CUPCAKES

1 tsp. instant espresso powder

1 cup (120 g.) all-purpose flour

1/2 cup (42 g.) unsweetened cocoa powder

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

1 large egg, room temperature

1/2 cup whole milk

1/4 cup vegetable oil

1 tsp. pure vanilla extract

1 cup (200 g.) granulated sugar

FILLING & DECORATING

1/2 cup strawberry jelly

Red gel food coloring

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups Marshmallow Fluff

2 cups (227 g.) confectioners' sugar

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 cup crushed chocolate graham crackers (from about 8 sheets) or chocolate wafer cookies

1. Cupcakes: Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners. In a small bowl, stir espresso powder and 1/2 cup hot water. Let cool.

2. Meanwhile, into a large bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.

3. In the large bowl of a stand mixer fitted with the whisk attachment, beat egg, milk, oil, and vanilla on medium speed until just combined. Add granulated sugar and espresso mixture and beat until incorporated. Add dry ingredients and beat on low speed, scraping down sides of bowl as needed, until blended and batter looks glossy, about 2 minutes. (It will be runny.)

4. Fill prepared cups two-thirds full with batter (for ease, use a 3-Tbsp. cookie or ice cream scoop).

5. Bake cupcakes, rotating tin halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool.