Bloody Cutcakes

• 1 (18.25oz) Betty Crocker Vanilla Cake Mix
• 3 tbsp unsalted butter, melted
• 2 1/2 tbsp vegetable oil
• 1 1/4 cup whole milk
• 3 eggs
• 1 box raspberry Jello
• Blue food coloring
• Red food coloring
• 8oz Ghirardelli semi-sweet chocolate
• 3/4 cup heavy cream
• 2 tbsp unsalted butter
• Black food coloring

1. Preheat oven to 350º and line 2 cupcake pans with liners. Set aside.
2. In a glass measuring cup, melt butter in the microwave. Add enough vegetable oil to measure to the 1/3 cup mark, and stir to combine. Prepare cake mix as directed on box using milk (instead of water) and the melted butter/vegetable oil mixture (instead of only the vegetable oil called for on the box). Add the 3 eggs one at a time and beat until well incorporated and fluffy (do not overbeat). Pour into cupcake liners, and bake as directed. Let cool completely.
3. Prepare raspberry jello as directed on the box. Add one very tiny drop of blue food coloring (insert the tip of a toothpick to pick up coloring) and 2 drops of red food coloring, then whisk to distribute. Let cool slightly.
4. With a fork poke a few deep holes on the top of cupcakes. Pour a teaspoon or so of jello into the holes – too much will oversaturate the cake and too little will not create the intended effect. (If you own one of those marinade injectors, now would be a good time to use it!)
5. Place chocolate and butter in a thoroughly dry glass bowl and microwave 1 minute. Stir, and if not fully melted, microwave for another 30-60 seconds more until melted. Do not overheat or you will scorch the chocolate. Add the cream all at once. Whisk until chocolate is a silky sauce (if the chocolate separates, keep whisking until it comes back together). Add one drop of black food coloring and whisk until distributed. Pour over to the top of cupcakes while still warm and with the back of a spoon coax drips to form along the sides. Serve immediately, and make sure to refrigerate any leftovers.