Vampire Smiles Recipe By Tasty

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
• Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
• Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
• Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
• Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
• For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
• Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Steps:

• On a lightly floured surface, unroll pastry. Using a round 3-in. cutter, cut out seven circles from each sheet. Place 1/2 teaspoon of cream cheese and 1/2 teaspoon walnut butter in the center of each pastry. Brush egg around edges. Fold pastry over; press down around filling to seal. Brush tops with egg., Transfer to ungreased baking sheets. Bake at 400° for 13-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks., For sauce, in a small saucepan, combine sugar and juice. Bring to a boil; cook until liquid is thick and syrupy. Remove from the heat; cool slightly. Place cranberries in a blender; cover and process until chopped. Add syrup; process until smooth., Cut marshmallows in half diagonally to resemble fangs. When pastries are cool enough to handle, pry open slightly and dip in syrup; add fangs.