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

In a large bowl, sift together the cake flour, granulated sugar, cocoa powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, vegetable oil, sour cream, food coloring, cider vinegar, vanilla extract, and egg until well combined.

Carefully combine the wet and dry mixtures until just incorporated.

Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.

Bake for 16-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cupcakes to cool on a wire rack.

Microwave the chocolate and coconut oil together until smooth.

Cut out a small plug from the center of each cupcake, leaving a border around the edges.

Brush the holes with the melted chocolate and place them in the freezer for a few minutes until set.

In a small bowl, mix the raspberry jam with a drop of red food coloring and a little water until smooth.

Fill the chocolate-coated holes with this jam mixture.

For the cream cheese frosting, beat the cream cheese in a mixing bowl until smooth.

Gradually add the cubed butter and continue beating until creamy.

Add the confectioners' sugar and vanilla extract, beating until fluffy.

Use a piping bag to frost the tops of the cupcakes generously.

Use a plastic straw to poke two holes in the frosting of each cupcake to mimic vampire bites and fill these holes with the remaining jam.