To make the cookies:

• Combine the dry ingredients: In a bowl, whisk together the flour, salt, and baking powder, and set aside for now.
• Cream the butter and sugar: In the bowl of a large stand mixer fitted with a paddle attachment, combine the butter and sugar, and mix everything together on medium speed until fluffy and well-mixed, about 1-2 minutes.
• Add the liquid ingredients: Add the eggs one at a time, beating well after each addition, then add the vanilla extract and sour cream.
• Slowly add the drys: With the mixer running on low, add the dry ingredients gradually, and mix until they’re just about incorporated. Stop the mixer when only a few streaks of flour remain. Scrape the bottom and sides of the bowl with a spatula, and finish mixing all the dough by hand.
• Portion the dough: Divide the dough in half. If you want to use a kitchen scale, your dough portions should be about 22 oz each.
• Roll out the dough: This is my trick for making rolled-out cookies easier! Roll the dough BEFORE it’s chilled, so you don’t struggle with rolling out rock-hard dough. Place the dough between two sheets of parchment paper, and roll out the dough until it is about 1/4-inch thick. Place the rolled-out dough, still between the parchment sheets, on a baking sheet. Repeat with the second portion of dough, stacking it right on top of the first.
• Chill the dough: Chill the baking sheet with the rolled-out dough for 45 minutes, until the dough is firm. It can be left in the refrigerator for several days – if you are not going to be using it within a day, wrap the baking sheet in plastic wrap to keep the dough from drying out.
• Cut out the cookies: Preheat the oven to 350 degrees F. Use a 3-inch scalloped cookie cutter to cut hearts out of the chilled dough. Transfer the hearts to a parchment-covered baking sheet, then use a smaller scalloped cutter to cut hearts out of the center. Place the small hearts on a different baking sheet. It helps to keep the different shapes on separate sheets, since they might bake at different rates.
• Re-roll as needed: Combine the scraps and re-roll the dough to cut more cookies. You should get about 16-18 large heart cookies and a similar number of smaller ones. If at any time the dough becomes too soft and sticky to easily work with, refrigerate it briefly until it firms up again.
• Freeze the cookies: Put the sheets of cut-out cookies in the freezer for 10 minutes before baking to help the cookies hold their shape. This is optional, but helpful if your cookies are a more intricate shape.
• Bake the cookies: Bake the trays of cookies for 8-10 minutes, until the edges are just starting to take on color and they have lost the raw shine in the middle. Let them cool on the baking sheet for 5 minutes, then remove them to wire racks to cool completely before decorating them.

To make the frosting:

• Beat the butter: Beat the butter with an electric mixer fitted with a paddle attachment on medium speed for about 2 minutes, until creamy and light in color. Don’t skip this step, it gives your frosting a smooth and creamy texture, and prevents it from being overly yellow.
• Add vanilla and salt: Turn the mixer to medium-low, add the vanilla and salt, and mix until incorporated.
• Add partial sugar and milk: With the mixer running on low, gradually add half of the powdered sugar. Once it’s mostly incorporated, add the milk and mix it in.
• Add remaining sugar: Add the second half of the sugar, and once it’s mostly mixed, stop the mixer and scrape down the bottom and sides of the bowl. Mix once more on medium speed until light and creamy.
• Adjust the texture: If the frosting is too stiff for your liking, you can add a little more milk a bit at a time, until you get a texture you like. If it is too soft, add a few spoonfuls of powdered sugar to adjust the texture. A stiffer texture is for these better, so the piped decorations hold their shape well.
• Color the frosting: Decide how many colors you want to have, and divide the frosting into that many separate bowls. Keep a piece of cling wrap pressed on top of any frosting you’re not working with, so it won’t crust over. Add gel food coloring to each bowl and mix well. See the Notes section below for tips on how to get vibrant colors.
• Storage: If you are not not using this frosting right away, store in an airtight container and press a layer of plastic wrap directly on top of the frosting to avoid the frosting crusting. Store at room temperature for 1-2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

  To use after storage, allow the frosting to come to room temperature, then mix it again before using to restore its creamy texture.

To decorate:

• Fill piping bags: Fit piping bags with small star tips (I used #15, 18, and 21, but any small star tip will work). Fill each bag with buttercream and snip off the tip so they’re ready to go.
• Pipe stars: Start with one color, and pipe 4 or 5 small stars or rosettes around a cookie, leaving space in between for other colors. Repeat with 2 more cookies. (This frosting crusts quickly, so if you’re adding sprinkles on top, you’ll only want to decorate about 3 cookies at a time, or else the sprinkles won’t stick.
• Add other colors: Use a different color and pipe a different size/shape around the cookie, spacing them out like you did before. Repeat with the rest of the frosting colors, until the cookie is covered with small stars and flowers. These cookies look best when you use a variety of tips, shapes, and sizes.
• Add sprinkles: As soon as the frosting is done, add your sprinkles on top. For large sprinkles, press them in gently to adhere them to the buttercream.
• Repeat: Repeat the process until all of your cookies are decorated.

Make Glass Candy Shards

• Prepare baking sheet: Line a baking sheet with foil and spray it with nonstick cooking spray, or use non-stick foil.
• Heat water, corn syrup, and sugar: In a medium saucepan, combine 4 fl oz (1/2 cup) water, 8.25 oz (3/4 cup) corn syrup, and 14 oz (2 cups) granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves.
• Wipe pan with pastry brush: Once the mixture comes to a simmer, brush down the inside walls of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
• Cook without stirring: Continue to cook the candy without stirring until it reads 290° F (143° C) on the thermometer. Watch the temperature carefully–a lower temperature might produce sticky candy, while a higher temperature runs the risk of producing green candy!
• Remove from heat, add flavoring: Once at 290° F (143° C), take the pan off the heat and let it sit for a few moments, until rapid bubbles stop breaking on the surface. Stir in the flavoring.
• Pour candy to set: Pour the candy onto the prepared baking sheet and spread it into a thin layer. Let it set completely at room temperature.
• Break: Once set, use a mallet to break it into jagged pieces resembling shards of glass. Use the shards to decorate right away or store them for up to a week, see Note below.

Make the Frosting

• Beat the butter: Place the 1 lb (2 cups) butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
• Add milk, salt, and vanilla: Turn the speed lower, and add 1 TBSP milk, 1/2 tsp salt, and 1 TBSP vanilla extract. Mix until everything is well incorporated with the butter.
• Slowly add powdered sugar: With the mixer running on low, slowly add 28 oz (7 cups) powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
• Adjust consistency: If the buttercream is too stiff for your needs, add the remaining 1 TBSP milk, a little at a time, and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
• Use or store: You can use the frosting right away, or store it for up to a week. See Note below.

Make the Blood Topping

• Mix milk and food coloring: Pour 1/2 cup sweetened condensed milk into a small bowl. Add a few drops of red gel food coloring and stir until a blood-red color is achieved.

Frost and Decorate the Cupcakes

• Prep piping bags: Put the white buttercream in a piping bag with a large closed star piping tip (I used Ateco #849). Put the blood topping in a piping bag fitted with a small round tip (I used Ateco #3).
• Frost and top with shards: Pipe a swirl of white frosting on top of each cupcake, and insert a few shards of glass candy into the frosting, pointing in different directions.
• Drizzle topping: Then drizzle the blood topping over the glass shards so that it drips down and covers the top of each cupcake. Enjoy!
• Store: Store extras in an airtight container at room temperature for 2-3 days (the candy glass will become sticky the longer it sits in contact with the frosting).
• Make-ahead: If you want to make the cupcakes in advance, they can be prepped with the white frosting and then stored in the refrigerator in an airtight container for up to a week. Finish the cupcakes with glass shards and blood topping just before serving. Allow chilled cupcakes to come to room temperature for best taste and texture.

• Prepare baking sheet: Line a baking sheet with foil and spray it with nonstick cooking spray, or use non-stick foil.
• Heat water, corn syrup, and sugar: In a medium saucepan, combine 4 fl oz (1/2 cup) water, 8.25 fl oz (3/4 cup) corn syrup, and 14 oz (2 cups) granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves.
• Wipe pan with pastry brush: Once it comes to a simmer, brush down the inside walls of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
• Cook without stirring: Continue to cook the candy without stirring until it reads 290° F (143° C) on the thermometer. Watch the temperature carefully–a lower temperature might produce sticky candy, while a higher temperature runs the risk of producing green candy!
• Remove from heat: Once at 290°, take the pan off the heat and let it sit for a few moments, until rapid bubbles stop breaking on the surface.
• Add flavoring and coloring: Add 2 tsp clear flavoring and a drop or two of food coloring, and stir everything together.
• Pour candy to set: Pour the candy onto the prepared baking sheet and spread it into a thin layer. Alternately, pour the candy into a mold or the center of a cookie where you'd like a window. Let it set completely at room temperature.
• Break: Once set, break it into small pieces, remove it from the candy molds, or gently move the filled cookies to finish your project. Enjoy!
• Store: Place edible glass candy in an airtight container in a dry location. Store at room temperature for up to 7 days. In humid climates, silica gel packs can be placed in the container with the candy to help absorp excess moisture.

• Prepare to bake: Preheat the oven to 350° F, and line your baking sheets with parchment paper.
• Add cake mix: Sift the cake mix into a large bowl.
• Mix in pumpkin puree: Add the can of pumpkin puree, and stir well with a spatula until the cake mix is moistened and there are no small flour lumps left in the dough.
• Stir in mini chips: Set aside a few tablespoons of chips. Add the remaining mini chocolate chips to the pumpkin dough and stir them in well.
• Make cookie dough balls: Use a medium cookie scoop or spoon to scoop the dough out onto the baking sheets.
• Finish the cookie dough balls: Press a few of the reserved mini chocolate chips on top of each cookie dough ball. Then wet your fingers slightly, and smooth out the top and sides of the cookies. (This step is completely optional, but does make the cookies look prettier once they are baked.)
• Bake: Bake the cookies at 350° F for 15-17 minutes, until they’ve puffed, lost the raw shine in the center, and when you press them gently, you get a little soft resistance.
• Cool: Cool completely on a wire rack, then serve!
• Storage: Store at room temperature in an airtight container for 3-4 days, or in the refrigerator for up to a week. Separate stacks of cookies between parchment paper. Or, wrap well and freeze for up to 3 months. Thaw cookies in the fridge before bringing them to room temperature.

To Make the Frosting:

• Beat butter: Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
• Add milk, salt, and vanilla: Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
• Slowly add powdered sugar: With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
• Adjust the consistency: If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well.
• You can use the frosting right away, or store it for up to a week – see the Notes below.

To Decorate:

• Blend cherry filling: Pour the cherry filling into a small bowl and use an immersion blender to roughly chop the cherries into smaller pieces.
• Fill cupcakes: Cut a cone-shaped hole in the top of each cupcake, and fill the hole with cherry filling, leaving a small gap at the top. Cut the bottom of the cone pieces off, so you're left with just the tops. Add the cupcake tops
• Pipe on frosting: Place the prepared frosting into a piping bag fitted with a large star tip, such as Ateco #849. Pipe a swirl of white frosting on top of a cupcake. Repeat with remaining cupcakes.
• Finish cupcakes: Dab two dots of red gel on the cupcake to look like pokes from two pointy teeth. Top each cupcake with gummy vampire teeth. Enjoy!
• Storage: Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.

Make the Frosting

• Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
• Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
• With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
• If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
• Separate out about a quarter of the frosting. Dye the smaller portion black, using good-quality gel or powder food coloring. (If you don’t mind some chocolate flavor, you can also add black cocoa powder (about ¼ cup) to it so you won’t need to use as much food coloring). You can use the colored frosting right away, but it’s best to chill it for at least 1 hour before use. See Note below.

Frost the Cupcakes

• When you are ready to begin decorating, place the white frosting in a piping bag fitted with a plain coupler, and the black frosting in a piping bag fitted with a small round tip, like Wilton #1.
• Cover two baking sheets with parchment paper. Pipe a large round ball of white frosting on top of a cupcake (approximately 3 TBSP). Invert the cupcake and gently press it onto one of the lined baking sheets so that the frosting spreads evenly and covers the top of the cupcake. Repeat with remaining cupcakes.
• Chill the cupcakes in the refrigerator for about an hour, until the buttercream is very firm. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.

Decorate the Cupcakes

• Take the piping bag with black buttercream and pipe the skull face. Give it two ovals for eyes, two small lines for a nose, and a long mouth with stitches across it. Repeat until all of the cupcakes are decorated.
• Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.

To Make the Frosting

• Beat the butter: Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
• Add milk, salt, and vanilla: Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
• Slowly add powdered sugar: With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
• Adjust consistency: If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well. You can adjust the final texture by adding more powdered sugar or milk. See Note below.
• Chill: You can use the frosting right away, but you’ll get the best results chilling it for about 1 hour before use.
• Use or store: If you want to make it several days in advance, place the frosting in an airtight container and press a layer of cling wrap directly on top of the frosting. When you’re ready to use it, let it come to room temperature on the counter, then beat it on medium speed until it regains its light, creamy texture.

To Frost the Cupcakes

• Prep piping bag: When you are ready to begin decorating, place the white frosting into a piping bag fitted with a plain coupler or large round tip like Ateco tip #809.
• Frost cupcakes: Cover two baking sheets with parchment paper. Pipe a large round ball of white frosting on top of a cupcake (approximately 3 TBSP). Invert the cupcake and gently press it onto one of the lined baking sheets so that the frosting spreads evenly and covers the top of the cupcake. Repeat with remaining cupcakes.
• Chill: Chill the cupcakes in the refrigerator for about an hour, until the buttercream is very firm. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.

To Decorate the Cupcakes

• Make black fondant circles: While the cupcakes chill, prepare your decorations. Roll out the black fondant until it’s about 1/8-inch thick. Use a circular cutter (about 2.5 inches wide) to cut out a black circle.
• Cut fondant: Use the cutter to shape the black circle into vampire hair. Place the top of the cutter over the center of a black circle of fondant. Press down to cut away an eye-shaped piece of the circle.
• Finish vampire hair: Then use the cutter to cut the remaining moon-shaped piece of fondant in half. Take the symmetrical piece of fondant and set it aside to use for vampire hair. Unused pieces of the fondant can be reincorporated into the main block of fondant and rolled out again. Roll, cut and shape fondant circles until you have 24 pieces of black fondant vampire hair.
• Make vampire teeth: Roll out the white fondant until it’s about 1/8-inch thick thick. Cut the fondant in a strip that is approximately 1/2-inch wide. Cut in a diagonal line across the width of the white fondant strip to cut a pointy white vampire tooth. Continue cutting triangular shapes off of the strip of fondant until you have 48 fondant vampire teeth.
• Dip teeth: If desired, lay out a piece of parchment paper and fill a small bowl with a few drops of red gel food coloring. Dip the tip of each fondant tooth into the red gel food coloring and then set them on the parchment paper to dry.
• Top cupcake with vampire hair: Remove the chilled cupcakes from the refrigerator and place a piece of black fondant vampire hair on the top of the cupcake.
• Make eyes and nose: Just below the hairline, press two candy eyes and a candy nose gently into the buttercream.
• Make mouth: Fill a piping bag with red frosting and a small piping tip (I used Ateco #3). Pipe a red line for the mouth and place two vampire teeth on top. Press them into the buttercream gently so they stick.
• Finish cupcakes: Repeat the process of making a vampire face on each of your cupcakes. Enjoy!
• Store: Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.