Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with festive cupcake liners.

In a large mixing bowl, cream together 1 cup of softened unsalted butter with 2 cups of granulated sugar until light and fluffy.

Beat in 3 large eggs, one at a time, followed by mixing in 1 cup of buttermilk, 1 tablespoon of vanilla extract, 1 tablespoon of cocoa powder, and the desired amount of red food coloring.

In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add to the wet ingredients.

Spoon the batter into the lined muffin cups, filling them about two-thirds full, and bake for 18-20 minutes.

Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Hollow out a small portion of the center of each cooled cupcake with a knife or melon baller.

Blend together 1/2 cup of sweetened condensed milk, 2 tablespoons of melted butter, and additional red food coloring for the filling.

Spoon the filling into the center of each hollowed cupcake.

For the frosting, beat 1 cup of softened butter with 3-4 cups of powdered sugar and 2-3 tablespoons of milk until smooth.

Frost each cupcake and drizzle red syrup or edible gel across them, adding candy fangs and red gelatin dots.