# Components:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
→ Filling
11 - 1/2 cup seedless raspberry jam
→ Brain Frosting
12 - 1 cup unsalted butter, room temperature
13 - 2 1/2 cups powdered sugar, sifted
14 - 2 to 3 tablespoons milk
15 - 1 teaspoon vanilla extract
16 - Pink or red gel food coloring
→ Decoration
17 - 2 tablespoons seedless raspberry jam, optional
# Method:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl until fully integrated.
03 - In a separate bowl, whisk together eggs, whole milk, melted butter, and vanilla extract. Pour into the dry mixture and mix just until blended.
04 - Divide batter evenly among the prepared liners, filling each approximately two-thirds full.
05 - Bake for 18 to 20 minutes or until a toothpick inserted in the center emerges clean. Cool completely on a wire rack.
06 - Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each cavity with about one teaspoon raspberry jam and replace the top.
07 - Beat room-temperature butter until creamy. Gradually add powdered sugar, then milk and vanilla extract, until a fluffy consistency is achieved. Tint frosting with pink or red gel food coloring.
08 - Transfer frosting to a piping bag fitted with a round tip. Pipe two squiggly lines on each cupcake to resemble hemispheres of a brain.
09 - Drizzle or dot extra raspberry jam over the brain frosting for a gruesome appearance, if desired.
10 - Present immediately for best texture and effect.
