1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl combine flour, cocoa powder, baking soda, and salt.

3. In a separate bowl beat butter and sugar until fluffy, then add eggs one at a time.

4. Stir in vanilla, buttermilk, and vinegar, then mix in red coloring until deep crimson.

5. Fold dry ingredients into wet until just combined and fill liners two-thirds full.

6. Bake 18–20 minutes until a toothpick comes out clean, then cool on a rack.

7. Beat cream cheese and butter until smooth, then add icing sugar until fluffy.

8. Pipe or spread frosting onto cooled cupcakes.

9. Drip red gel or raspberry coulis from the edges to create a bloody effect.

10. Chill for 15 minutes to set the decoration before serving.