Ingredients

• 1 cup butter, at room temperature
• 5 cups powdered sugar
• 1/4 cup heavy cream
• 2-3 drops red food coloring
• 24 chocolate cupcakes
• 1 cup cherry pie filling
• 1/4 cup edible fake blood

Preparation

In a large bowl, using an electric mixer, beat the butter until it is light and fluffy. Beat in the powdered sugar, 1 cup at a time, until it is well incorporated. Beat in the heavy cream. Add the food coloring until the icing is light pink. Set the buttercream aside.
Using a cupcake corer or a paring knife, remove the center of each cupcake and set the leftover cake aside. Fill the center of the cupcakes with the cherry pie filling. Cover the cherry filling with a small piece of the leftover cake.
Transfer the buttercream into a piping bag with a medium round tip. Decorate the cupcakes so that the icing looks like brains. Top the cupcakes with a drizzle of the edible fake blood.
Serve immediately or store in the refrigerator for up to 2 days.